117501 alla campagnola rustic chicken Recipes

boneless skinless chicken breast halves (about 3, 1 1/2 to 1 3/4), olive oil (divided ), flour (more or less , as needed, to dredge chicken in), sliced baby portabella mushrooms (crimini), garlic cloves, minced or 5 garlic cloves, crushed, crushed red pepper flakes (optional and amount really to taste), dry white wine (dry sherry is good), diced tomatoes (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,) or 1 (14 1/2 oz) can crushed tomatoes, undrained (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,), lemon (juice of, no seeds), fresh basil, chopped, fresh oregano, chopped, fennel seed, capers (size doesn tsp matter), kosher salt, black pepper, chopped italian parsley, uncooked angel hair pasta , cooked al dente, shaved asiago cheese (use vegetable peeler) or 1/2 cup parmesan cheese (use vegetable peeler)

chicken broth, dried bay leaves, chicken thighs, boneless skinless, carrots, large dice, russet potatoes, unpeeled, cut into 1 cubes (peel them if you prefer), butter, onions, coarsely chopped, celery, coarsely chopped, button mushrooms (halved or quartered ), dried thyme, dried parsley (2 tbsp fresh chopped ), flour, milk (or 1/4 cup cream), frozen cut green beans, thawed, salt and pepper

onion, quartered, celery ribs, with leaves, carrots, peeled and halved, parsley sprigs and 2 bay leaves, salt , to taste, peppercorns, boneless chicken-breast halves, 6 oz each, sized fennel bulbs, cored (ferns reserved and chopped), tender green beans (stem ends trimmed), blanched, ripe cherry tomatoes or grape tomatoes, halved, capers, drained, black olives (nicoise or gaeta), whole flat-leaf parsley leaves, salt and freshly ground black pepper, to taste, sunshine vinaigrette

whole chickens, potatoes, unpeeled and chopped into eigths, garlic, onion, white wine, butter, softened, garlic powder, season salt, paprika, thyme leaves, olive oil, kitchen twine

rustic sourdough baguette, italian dressing, ripe avocados, pitted and peeled, tomatoes, sliced, sliced cheddar cheese

rustic bread, cooked chicken, shredded, fresh mozzarella cheese, thinly sliced, tomato, sliced, fresh basil leaves, kosher salt, olive oil

chicken breasts, boneless and skinless, lemon juice, fresh squeezed, garlic, minced, olive oil , extra virgin, salt and pepper freshly ground to taste, goat cheese , chevre, pesto; jarred is fine, sliced red onion rounds, sliced beefsteak tomato rounds, fresh spinach leaves, rolls , buns or rustic bread slices

chicken (boneless, thighs work well too), bisquick (enough to coat chicken) or 1 -2 cup flour (enough to coat chicken), paprika, salt, pepper, eggs (beaten ), oil, enough to brown chicken, butter (your preference, i ve tried it with both 1/2 and 1 and it comes out great both ways..) or 1/2-1 cup margarine (your preference, i ve tried it with both 1/2 and 1 and it comes out great both ways..), chicken broth, lemon juice, parsley, garlic, lemon juice, pasta, any kind (optional)

chicken breasts roughly cut into medium size strips, chorizo sausage roughly cut, red peppir, paprika, garlic separate cloves leave in skin, potatoes chopped into cubes, onion roughly chopped, half a botle of red wine (better the wine better the taste), salt and peppir

boneless chicken breasts, diced tomatoes, drained, artichoke hearts, quartered, dry chicken gravy mix , packet, red wine, dijon mustard, sliced mushrooms (optional)

unsalted butter, water, salt, ground cornmeal, chopped fresh thyme, grated gruyere, olive oil , more as needed, bone-in chicken pieces (3 to 4 lb. total ) or 1 (3 1/2 lb) roasting chickens, cut into 8 pieces, if the breasts are large, halve them, sliced yellow onion, garlic cloves, minced, sliced portabella mushrooms, salt, fresh ground black pepper, dry white wine, canned diced tomatoes , with their juices, kalamata olive, pitted and halved, chicken broth , if needed, fresh thyme, minced

rustic rub, olive oil, pork butt, sweet bbq sauce, warm, maw maw s slaw

olive oil, lemon , juice of, dijon mustard, hot pepper sauce or 1/2 tsp cayenne pepper, whole frying chicken, salt

boneless skinless chicken thighs, cut into small pieces, bulk hot italian sausage, raw brown lentils, washed and sorted, yellow onion, cut into 1/4 inch dice, stalks celery, cut into 1/4 inch dice, garlic cloves, finely chopped, beef stock, dry red wine (good enough to drink!), crushed tomatoes, with liquid, bay leaf, dried thyme, salt, black pepper, extra virgin olive oil

chicken , cut into pieces, paprika, salt & fresh ground pepper, light olive oil, garlic, roughly chopped (yes 10!), spanish brandy, fino sherry wine (very dry ), bay leaves

chicken cut in to 10 pieces and skinned, salt and freshly ground pepper, olive oil, onion, minced, carrot, sliced, diced tomato, garlic cloves, minced, minced fresh oregano , or 3/4 tsp dried oregano, crumbled, minced fresh thyme , or 1 tsp dried thyme, minced fresh rosemary leaves , or 1 tsp dried rosemary, crumbled, bay leaves , or to taste, dry red wine, water, bouillon cube, crumbled, sun-dried tomatoes, chopped, dried red pepper (optional), green olives, minced fresh parsley leaves

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)

chicken livers, washed, dried and finely chopped, butter, onion, finely chopped, garlic cloves, finely chopped, oregano, tomato puree, dry sherry, salt and pepper, sliced bell pepper, to decorate (optional)