Chicken Zingarella Recipes

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.

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

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.