Chicken Zingara Recipes

CHICKEN ZINGARELLA

Steps:

• In a large skillet, saute mushrooms, onions, and garlic in olive oil until onions are translucent and mushrooms golden brown.
• Add chicken and cook until no longer pink.
• Add jar sauce, wine and brown sugar; simer 15 minutes on medium-low heat.
• Drain roasted peppers of oil and slice into strips; add to sauce and simmer 5 minutes more.
• Serve immediately over pasta of your choice.

CHICKEN SCARPARIELLO

Steps:

• Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

CHICKEN ZINGARELLA

Steps:

• 1. In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender
• 2. Add chicken, and cook until no longer pink.
• 3. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes.
• 4. Add drained and sliced roasted red peppers, and simmer 5 minutes more.
• 5. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.

VEAL ZINGARA

Steps:

• Cut the bones out of the veal and trim fat, cut into 2" chunks. Heat the shortening in a large skillet. Dredge meat in flour. Drop garlic into the skillet and begin browning some of the meat. Season with salt and pepper as it browns. Remove brown meat to toweling. Saute mushrooms in same skillet until tender and drain on paper towel. Without cleaning skillet, add the water and bouillon cubes. Add tomato paste and stir until smooth, simmering slowly. Stir in worcestershire sauce, oregano, hot sauce, saffron, and spices. Cut the almonds in half and stir into the sauce. Put some pieces of veal in the bottom of a 4 quart casserole and build alternate layers of meat, mushrooms, sauce, onions and potatoes. Cover and bake in slow oven (300*) for 1 3/4 hours. About 20 minutes before serving, add frozen peas in clusters here and there, and return to oven.

GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS

Steps:

• Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
• Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
• Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
• Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.