Enjoy the taste of Italy with this tempting chicken dish ….. it’s brimming with Mediterranean flavour!
Serves: 4; Cals per portion: 659; Prep time: 15 mins; Cook time: 1 hr 20 mins
- 1oz (25g) butter or margarine
- 2 tbsp olive oil
- 4 x 8oz (225g) part-boned chicken breasts, trimmed, washed and dried
- 1 medium onion, peeled and chopped
- 1 celery stick, trimmed and chopped
- 2 garlic cloves, peeled and crushed
- 2oz (50g) pancetta ham or unsmoked rindless streaky bacon, trimmed and chopped
- 8oz (225g) button mushrooms, wiped and sliced
- 14oz (397g) can chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp dried oregano
- salt and black pepper
- 7 fl oz (200ml) dry white wine
- 2oz (50g) green olives stuffed with pimientos
- 2oz (50g) pitted black olives
Step One – In a large frying pan, melt fat with oil. Add the chicken breasts and fry for 7-8 mins, or until browned all over. Using a slotted spoon, remove chicken and drain on absorbent kitchen paper. Place in an ovenproof casserole dish and set aside.
Step Two – Preheat oven to Gas 5, 375oF, 190oC. Using the same frying pan, fry the onion, celery, garlic, pancetta ham or bacon, and mushrooms for 3-4 mins, or until just softened. Using a slotted spoon, transfer the mixture to the casserole dish.
Step Three – Place the chopped tomatoes, tomato puree, dried oregano, salt and black pepper in a large saucepan. Pour the dry white wine into the saucepan and bring to the boil. Add the tomato and wine sauce to the chicken mixture in the casserole dish.
Step Four – Mix well, then cover dish and cook in oven for 50 mins, or until the chicken is tender. Remove casserole from the oven and stir in the olives. Return to the oven and cook, uncovered, for a further 10 mins. Serve with warm ciabatta bread and a dry white wine.
Find a selection of yummy Italian goodies here …
Recipe courtesy of Easy Living
If you’ve never made a casserole before, this is the place to start. This one couldn’t be simpler, as most of the cooking takes place slowly in the oven. It has a lovely flavour and plenty of juice – don’t leave out the orange zest as it really lifts the flavour of the meat.
Serves: 6-8 Prep time: 35 mins Cook time: 3 hours Cals per serving: 619 Fat: 28g
Ingredients: 2 tblsp olive oil; 4 rashers streaky bacon, roughly chopped; 6 small brown onions or shallots, peeled and quartered; 2 cloves garlic, crushed; 3 carrots, sliced; 1 ½ kg (3 lb) chuck steak or braising / stewing beef, cut into 3 cm (1 ¼ in) cubes; 2 tblsp plain flour; 500ml (16fl oz) beef stock; 250ml (8 fl oz) red wine; grated zest of ½ an orange; 4 sprigs thyme; 2 bay leaves; 2 tblsp flat-leaf parsley, chopped
Step One: Heat the oven to 160oC (gas mark 2-3). Heat the oil in a large frying pan over a medium heat and cook the bacon for 2 minutes. Add the onion, garlic and carrot and cook, stirring occasionally, for 6-7 minutes, or until the onion is tender. Transfer to the casserole dish. Add the beef to the casserole dish and sprinkle with the flour. Mix well.
Step Two: Stir the stock, wine, orange zest, thyme and bay leaves into the casserole and bring to the boil over the medium heat. Cover, transfer to the oven and cook for 3 hours. Stir the meat occasionally as it cooks.
Step Three: Remove from the oven. Stir in the parsley and season to taste. Serve with mashed potatoes or buttered noodles and plenty of crusty bread.
Recipe courtesy of Easy Living
This delicious, easy and subtly spiced chicken stew is perfect to make ahead of time. In fact, the flavour improves if chilled for a day before reheating and serving. If making ahead of time, refrigerate overnight, allowing any fat to settle on the top. The fat is then easily removed and discarded with a spoon.
Serves: 4 Prep time: 10 mins Cook time: 1 ½ hours Cals per serving: 522 Fat: 33g
Ingredients: 2 tblsp olive oil; 2 onions, finely chopped; 4 cloves garlic, peeled and left whole; 2 tblsp Hungarian paprika; 8 large chicken thighs; 4 chicken legs; 3 fresh bay leaves; 400ml (13 fl oz) chicken stock; 1 x 400g (13oz) tin chopped tomatoes; sour cream to serve
Step One: Heat the oven to 180oC (gas mark 4). Heat the olive oil over a medium heat in a large flameproof casserole dish or saucepan. Add the onions and whole garlic and cook, stirring for 5-7 minutes, or until they have softened (without browning too much).
Step Two: Add the paprika, chicken pieces, bay leaves, stock and tomatoes. Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.
Step Three: Remove the lid and cook for a further 25 minutes, or until the chicken is nicely coloured. Skim off any fat with a large spoon. Serve with the sauce, topped with sour cream.
Tip: Using either legs or thighs for this dish (rather than breasts) gives a better texture and flavour for slow cooking.
This recipe courtesy of Easy Living Magazine
Comfort Food – Italian Style
Serves : 4 – Prep time : 15 mins – Cook time : 1 hour – Cals per serving : 508 – Fat : 34.2g
Ingredients: 2 tblsp olive oil; 4 rashers streaky smoked bacon, sliced; 1 large onion, sliced; 2 stalks celery, sliced; 1 clove garlic, crushed; 1 kg (2lb) free-range chicken pieces (thighs and drumsticks);2 tsp plain flour; 200ml (6 ½ fl oz) chicken stock; 100ml (3 ½ fl oz) white wine; 400g (13oz) can chopped tomatoes; 1 long red chilli; 2 sprigs rosemary
For the Gremolata: 1 garlic clove, finely chopped; 2 tblsp coarsely chopped flat-leaf parsley; grated zest of 1 lemon
- Heat the oven to 180oC (gas mark 4). Heat the oil in a casserole and sauté the bacon, onion, celery and garlic over a medium heat for about 5 minutes.
- Add the chicken, sprinkle with flour and cook, turning, for about 10 minutes. Pour over the stock, wine and tomatoes and season. Tuck in the chilli and rosemary. Bring to the boil then transfer to the oven Cook for about 45 minutes, then turn the chicken, remove the lid and cook for a further 15 minutes, or until the chicken has coloured and is cooked.
- To make the gremolata, combine the garlic, parsley and lemon zest.
- Remove the chilli and rosemary and skim off any fat. Serve sprinkled with the gremolata.
Tip: Don’t leave out the gremolata, as it adds a zesty kick to the finished dish.
This recipe courtesy of Easy Living Magazine.
Comfort Food – Italian Style
Serves : 6 – Prep Time : 10 mins – Cook time : 4 hours – Cals per serving : 325 – Fat : 15.8g
Ingredients: 1 shoulder lamb (with bone); Olive oil; Boiling chicken or beef stock, or water; 3 cloves garlic, unpeeled; 3 sprigs thyme; 1 x 400g (13oz) tin chopped Italian tomatoes; 1 x 400g (13oz) tin cannellini or borlotti beans, drained.
- Heat the oven to 150oC (gas mark 2). Rub the lamb with a little olive oil and season well with salt and black pepper.
- Place the lamb in a roasting tin and add enough boiling stock or water to reach a depth of 5mm (¼ in), then add the garlic and thyme. Cover with foil and cook for about 3 ½ hours. Check every 30 minutes to make sure the stock hasn’t evaporated, adding more water if needed.
- Increase the oven temperature to 170oC (gas mark 3). Add the tomatoes and drained beans to the roasting dish and return to the oven, uncovered, for 30 minutes.
- Let the lamb rest in the juice for about 20 minutes. Remove the garlic and thyme. Skim off any fat and season to taste. Serve the juice with the lamb.
Ingredients: 1 lb (450g) lean stewing steak; 1 jar Marks & Spencer Beer and Onion Casserole Sauce; 1 dsp horseradish sauce
Preheat the oven to 150-180oC/300-350oF, gas mark 2-4. Place steak in a casserole dish. Add Sauce, cook in oven for 3-4 hours. Just before serving, stir in the horseradish sauce. Serve with unlimited potatoes and other vegetables.