Chicken Catchatory Ravioli Stew Recipes

CHICKEN CATCH-A-TORY RAVIOLI STEW RACHAEL RAY

Steps:

• Have your GH heat a medium soup pot over medium-high heat.
• Place 3 cloves of garlic on a cutting board and WHACK each clove with a small heavy frying pan.
• Pick out the skins and chuck them in your garbage bowl.
• Have the GH add evoo, 2 turns of the pan, to the soup pot.
• Throw in the smashed garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall of the stems and give a delicious flavor to your special stew.
• Add the mushrooms, too, and help stir as the mushrooms cook 3 to 5 minutes.
• Season the 'shrooms up with salt and pepper as they're cooking.
• Next, you or your GH can open the can of stewed tomatoes and add them to the pot.
• Use a sharp, small knife to chop the roasted red bell peppers.
• Keep your fingers on the hand holding the peppers curled under so you don't chop off a whole finger!
• You just want to cut up those peppers into pieces as big as your mouth; that's what they call bite-size.
• Add the chopped-up roasted red peppers and add 1 cup tomato sauce to the soup pot.
• Put defrosted chopped spinach into a kitchen towel.
• Gather towel up and twist it to get the water out of the spinach.
• Squeeze the spinach over your garbage bowl until it stops dripping.
• Separate spinach with your fingers and add it to the soup.
• Pour in chicken broth and stir the stew really slowly or it will slosh out of your pot!
• Have the GH cover the soup and raise the heat to high.
• Have the GH cut up the chicken for you on a separate plastic cutting board from the one you cut up the vegetables on.
• Cut the chicken tenders into 1-inch pieces and add them to the stew.
• Tell the GH to go wash up right away with lots of soap and hot water -- including the board -- so that the raw chicken doesn't get on anything else in the kitchen or any other food.
• If you touched the raw chicken, you should wash up, too.
• When the stew comes up to a boil again, add the ravioli and leave the lid off.
• Cook stew until the ravioli is almost done, about 5 minutes.
• Turn off the heat and let the stew cool down a little bit.
• Have your GH serve up the stew and pass cheese and bread at the table to go with it.

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.