Chicken Giambotta Recipe Food Network Recipes

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

ITALIAN GIAMBOTTA

Steps:

• In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

GIAMBOTTA

Steps:

• In a large casserole combine all the ingredients except the basil and the parlsey. Cover and cook over medium heat for about 30 minutes, stirring frequently. Remove and discard the bay leaves and cool. Stir in the basil and parsley. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.

GIAMBOTTA

Steps:

• Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
• While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
• Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
• Increase heat and simmer for 40 minutes until vegetables are tender.
• Add salt and pepper to taste.

CHICKEN GIAMBOTTA RECIPE - (3.9/5)

Steps:

• Bake sausage in oven 500, until crisp and brown, then cut up in pieces. Saute chicken breasts in a bit of olive oil, covered with salt and pepper, add with smashed garlic cloves, until brown and crisp in pot. Remove when crispy. Garlic can get very brown, but remove with chicken so it doesn't burn totally. In same pot, with a bit more olive oil, saute peppers, and onions, then add wine, broth, a bit of the cherry pepper juice, hot red pepper flakes. Back into the pot, add sausage, a few cherry peppers, and chicken back into pot. Let simmer a bit. Meanwhile, I cut up potatoes with skin on, in chunks and bake in oven with some olive oil, salt and pepper until very crispy. Right before serving I put crisp potatoes in. Can be made ahead of time, and reheated.

GIAMBOTTA

Steps:

• Heat skillet over medium heat.
• Add oil and coat pan.
• Add garlic and cook until soft, but not brown.
• Drain liquid from tomatoes and reserve.
• Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
• While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
• Drain cooked (al dente preferably) beans and add them to the tomato mixture.
• Cut potatoes into 1 inch cubes and add to sauce.
• Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
• Salt and pepper to taste.