Thursday, October 26, 2017

The Italian Village Chicken Vesuvio Recipe

The Italian Village Chicken Vesuvio

Rachael Ray's Tasty Travels
Episode: Italian Style

Total:55 minPrep: 15 minCook: 40 min
Yield: 4 servings
Level: Intermediate


1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large Idaho or russet potatoes, peeled and cut into thick wedges
2 clove garlic, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons chopped parsley leaves


Heat oven to 400 degrees F.

Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.

Heat 2 cups of canola oil to 350 degrees F.

While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.

For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.

Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.

Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Italian Village Restaurants, Chicago, IL

Caribbean Jerk Chicken Recipe

Caribbean Jerk Chicken

Show: Rachael Ray's Tasty Travels
Episode: Bustling Boston

Total:50 minPrep: 20 minCook: 30 min
Yield: 4 servings
Level: Intermediate


For the Caribbean Jerk Chicken: 
1 tablespoon Caribbean Jerk seasoning
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon salt
1 tablespoon chives
8 boneless chicken breasts, about 6 ounces each
Red wine (enough to dip chicken into)
4 servings basmati rice, cooked according to package directions
For the butter sauce:
1 tablespoon shallots
1/2 cup white wine
1 cup heavy cream
2 sticks butter
1 tablespoon salt
1 teaspoon white pepper
Hot sauce (recommended: Tabasco)
For the fried bananas:
4 ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total)
All-purpose flour


For the Caribbean Jerk Chicken:

Preheat grill to medium-high heat and oven to 500 degrees F. Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes.

For the butter sauce:

Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted.

For the fried bananas:

Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside. Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Sunday, February 5, 2017

Italian chicken noodle soup recipe

Italian chicken noodle soup
Italian chicken noodle soup

0:20 Prep 1:55 Cook 4 Servings Easy

Super Food Ideas

They say you should eat chicken soup when you're sick. We say eat it any time - it's delicious!


3 cups chicken stock
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, crushed
1 dried bay leaf
1.6kg whole chicken
80g thin spaghetti, broken
1 tablespoon lemon juice
1 tablespoon fresh oregano leaves
1/4 cup fresh basil leaves


Step 1 Place stock, onion, carrot, celery, garlic, bay leaf and 6 cups water in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken, breast-side down. Cover. Simmer for 1 hour 30 minutes.

Step 2 Carefully transfer chicken to a heatproof bowl and set aside to cool slightly. Strain stock into a large heatproof bowl or jug (see note). Discard solids. Return stock to pan. Bring to the boil over medium heat. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender.

Step 3 Meanwhile, once chicken is cool enough to handle, remove and discard skin and bones. Using 2 forks, shred chicken.

Step 4 Return chicken to soup. Cook for 2 minutes or until heated through. Stir in lemon juice and oregano. Season with salt and pepper. Serve topped with basil.

Italian chicken meatloaves with mash recipe

0:25 Prep | 0:50 Cook | 4 Servings | Capable cooks

Super Food Ideas

Take the family on a global tour with these Italian-inspired meatloaves.


500g Steggles chicken breast mince
200g pork mince
2 garlic cloves, crushed
Pinch dried chilli flakes
1/2 cup dried breadcrumbs
1 egg, lightly beaten
1/3 cup roughly chopped fresh basil leaves
1/3 cup finely chopped sun-dried tomatoes
2 tablespoons pine nuts, toasted, chopped
8 slices prosciutto
1.1kg desiree potatoes, peeled, chopped
60g butter
1/2 cup milk
Mixed salad, to serve


Step 1 Preheat oven to 200C/180C fan-forced. Combine mince, garlic, chilli, breadcrumbs, egg, basil, tomato and pine nuts in a bowl.

Step 2 Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Line each pan hole with 1 slice of prosciutto, allowing sides to overhang. Press mince mixture into prepared pan holes. Fold prosciutto over to enclose filling.

Step 3 Bake meatloaves for 25 to 30 minutes or until juices run clear when tested with a skewer.

Step 4 Meanwhile, place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 20 minutes or until tender. Drain (see note). Return potato to pan. Add butter and half the milk. Mash. Gradually add remaining milk, mashing until smooth. Season.

Step 5 Serve meatloaves with mash and salad.

Grilled chicken salad with Italian dressing recipe

Grilled chicken salad with Italian dressing
Grilled chicken salad with Italian dressing

0:05 Prep | 0:15 Cook | 2 Servings | Easy


A super tasty carrot, radicchio and green leaves salad, topped with grilled chicken and drizzled with fresh italian dressing. Makes a great lunch or light dinner.


2 (150g each) skinned chicken breasts
Freshly ground black pepper
1 carrot, grated
1/2 radicchio, sliced
Handful spinach leaves (or packet of complete crunchy salad)
8 tablespoon Italian dressing


Step 1 Prepare the chicken by cooking through in the oven, grill or barbecue, put aside in a warm place.

Step 2 Meanwhile, plate up your salad, slice the chicken into 1cm strips and place on top of the salad leaves, dress the salad and serve.

Wednesday, January 18, 2017

Baked Teriyaki Chicken Recipe

"A much requested chicken recipe! Easy to double for a large group. Delicious!"


1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Add all ingredients to list


Prep 30 m | Cook 1 h | Ready In 1 h 30 m
Recipe by: Walmart
  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Chef John's Chicken and Dumplings Recipe

Recipe by: Chef John

"Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!"


1 (3 to 3 1/2 pound) whole chicken
2 1/2 quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour, or as needed
salt and freshly ground black pepper to taste
1/2 teaspoon cayenne pepper, or more to taste
1/2 cup creme fraiche
1/2 cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme, for garnish


Prep 15 m | Cook 1 h 45 m | Ready In 2 h
  1. Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
  2. Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
  3. Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
  4. Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
  5. Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
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