SKILLET CHICKEN WITH OLIVES IN TOMATO SAUCE
Provided by Petro
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil and roast chicken until golden, on both sides (about 2 minutes on each side).
- Add 1 cup of water (should slightly cover all meat).
- Cover with a lid and leave to boil for 10 minutes.
- Add tomato sauce, tomatoes, bell pepper paste, garlic and salt & pepper to taste (if olives are too salty skip salt altogether).
- Add another cup of water, cover with lid and simmer on low for 10 more minutes, stirring occasionally.
- Add olives and 1 cup of water if and simmer for a few more minutes until happy with the thickness of the sauce.
- Sprinkle fresh parsley and serve.
CHICKEN PARMESAN WITH ROASTED TOMATO SAUCE
When we sit down at a restaurant and the waiter brings a plate of chicken Parmesan to the table next to us, we both get instant order envy. Chicken Parm is a dish that seems to always grab the attention of our eyes, nose and tastebuds. We make our version with an oven-roasted tomato sauce, crispy chicken cutlets and three kinds of cheese.
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat the broiler.
- For the roasted tomato sauce: Put the tomatoes and garlic in a cast-iron skillet, drizzle with olive oil and season with salt and pepper. Broil until starting to char, 12 to 15 minutes depending on your broiler. Remove from the oven and keep the broiler on.
- Meanwhile, pound each chicken breast between 2 sheets of plastic wrap until it is about 1/4 inch thick.
- Put the roasted tomatoes and garlic in a food processor with the red pepper flakes, oregano, tomato paste, basil and sugar. Season well with salt and pepper. Puree until mostly smooth. If the sauce seems too thin, put it in a saucepan on the stove to reduce and thicken for 10 minutes while you make the chicken.
- For the chicken: Pour 1 inch of canola oil into a large cast-iron skillet or heavy-bottomed pan with high sides. Heat to 375 degrees F.
- Set up your breading station. Put the flour in a shallow bowl and season well with salt and pepper. Put the eggs in another shallow bowl. Put the panko and Parmesan in a third shallow bowl.
- Dredge each chicken breast in the seasoned flour, dip in the beaten egg and then dredge in the breadcrumb-cheese mixture. Working with one piece at a time, fry the chicken breasts until golden brown, about 4 minutes per side.
- Put both chicken breasts on a baking sheet fitted with a wire rack. Smear each chicken breast with 2 tablespoons of the ricotta. Top each with about 1/4 cup tomato sauce, reserving the rest for serving. Cover with the mozzarella cheese.
- Broil until the cheese is starting to brown, 2 to 3 minutes. Add a few tablespoons of tomato sauce to each serving plate. Top with chicken Parmesan and garnish with fresh basil. Serve immediately.
PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE
A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
- Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.
Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium
ROAST CHICKEN WITH TOMATO-OLIVE SAUCE
I adopted this recipe. For my trial run of the recipe, I prepared the chicken using the roasting method in Recipe #67470. It was an incredibly moist and flavorful bird. The Tomato-Olive sauce is bright with fresh flavors and the perfect salty compliment. This is simple and fabulous. The recipe can be done with grilled breasts or thighs as well. Recipe from Patricia Wells.
Provided by Ms B.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove giblets from chicken; rinse the chicken and pat dry.
- Put on a rack in a roasting pan and brush with butter.
- Sprinkle with salt and freshly ground black pepper.
- Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
- Baste the chicken occasionally with the drippings.
- While the chicken is cooking, prepare the sauce.
- Bring a pan of water to a boil.
- Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
- Peel, seed and coarsely chop tomatoes.
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic; sauté 5 minutes.
- Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
- Bring to a boil, reduce the heat and simmer 30 minutes.
- Stir occasionally.
- Season sauce with lots of pepper.
- (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
- Carve chicken and serve with a bowl of sauce on the side.
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ROAST CHICKEN WITH FRESH TOMATOES RECIPE | BON APPéTIT
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4.6/5 (56)Author Andy BaraghaniServings 4
- Place a rack in top third of oven; preheat to 450°. Cut lemon in half. Thinly slice one half into rounds and remove seeds; set other half aside for sauce.
- Whisk garlic, 2 tsp. chopped oregano, and ⅓ cup oil in a large bowl. Pat chicken dry with paper towels and transfer to bowl; add onions and lemon slices. Season with salt and pepper; toss to coat.
- Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden brown and crisp, 5–7 minutes. Transfer to a plate (chicken won’t be cooked through yet).
- Cook onions and lemon slices in the same pan, turning occasionally, until onions have taken on some color and lemon slices have shriveled slightly, about 5 minutes.
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES …
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- Place a rack in top third of oven; preheat to 450°. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40–50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10–15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
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