CHICKEN WITH ROSEMARY, GARLIC, AND TOMATO SAUCE
Fabio Trabocchi, chef and partner at Fiamma restaurant in New York City, shares one of his yummy chicken recipes with Martha Stewart Living Radio (Sirius channel 112).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Lightly season the chicken with salt and pepper. Place the chicken and rosemary in a sealed container or resealable bag. Refrigerate for at least 6 hours, or up to overnight.
- Thirty minutes before cooking, remove the chicken from the refrigerator. Reserve the rosemary.
- Place a large, deep cast-iron skillet that has a lid, or a Dutch oven, over medium-high heat. Add 1/4 cup of the olive oil and heat until hot. Working in 2 batches, sear the chicken for 4 to 5 minutes per side, or until golden brown. Transfer to a plate. If necessary, add up to another 1/4 cup olive oil between batches.
- Add the onion and garlic to the pan. Saute for 3 minutes, stirring occasionally and pressing down on the garlic cloves. Pour in the tomato sauce and stir constantly for 2 minutes.
- Add the wine, scraping the carmelized bits from the bottom of the pan with a wooden spatula or spoon. Reduce the heat to low and return the chicken to the pan. Partially cover the skillet with the lid and braise the chicken for 40 minutes, stirring occasionally. If the pan looks dry at any time, reduce the heat slightly and add some chicken stock or water.
- Add the rosemary and cook for an additional 20 minutes, or until the chicken is fork-tender. Transfer the chicken and sauce to a platter and serve.
ROSEMARY CHICKEN WITH TOMATOES AND OLIVES
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
- Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.
MARINATED ROSEMARY CHICKEN
This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!
Provided by Beverly Auguadro
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 7
Number Of Ingredients 9
Steps:
- To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
- Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.
Nutrition Facts : Calories 744 calories, Carbohydrate 8.3 g, Cholesterol 138.6 mg, Fat 56.1 g, Fiber 3.4 g, Protein 45.2 g, SaturatedFat 11.4 g, Sodium 149.5 mg, Sugar 0.7 g
CHICKEN WITH GARLIC-TOMATO SAUCE
My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN WITH TOMATO ROSEMARY SAUCE
Oh my, this was made as a family dinner, but it is company worthy! Out of desperation, I pulled the recipe off the back of the College Inn chicken broth can and all I can say is "OH MY"!
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt butter and heat w/ EVOO in a skillet.
- Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
- In the mean time, add white wine to skillet and reduce by half.
- Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
- Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
- Serve over chicken breasts w/ buttered noodles or rice.
Nutrition Facts : Calories 481.5, Fat 36.6, SaturatedFat 18.9, Cholesterol 131, Sodium 874.7, Carbohydrate 8, Fiber 0.8, Sugar 4, Protein 20
ROSEMARY CHICKEN WITH TOMATO SAUCE
Make and share this Rosemary Chicken With Tomato Sauce recipe from Food.com.
Provided by Pink Penguin
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat half the oil in a non stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
- In the same pan, heat teh rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies & remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes & capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season & serve.
Nutrition Facts : Calories 231.7, Fat 9.2, SaturatedFat 1.9, Cholesterol 116.2, Sodium 262, Carbohydrate 7.5, Fiber 1.7, Sugar 3.8, Protein 29
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- Heat olive oil, half of the garlic and a little of the rosemary in a large skillet over medium to high heat. Brown chicken for about 2 minutes per side. You don't want to cook it throughout, or it will not be tender in the final dish. Remove chicken from pan and place on a plate and cover. Set aside
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