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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian rice with chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian rice with chicken.

This one-pan dish is simple, but really looks the business when you're trying to impress

Easy
Serves 2
Prep 10 mins
Cook 30 mins

Ingredients

2 tbsp olive oil
2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
1 red onion , cut into 8 wedges
2 orange peppers , halved, deseeded and sliced thickly
1 garlic clove , crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.

Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition per serving:

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005. 

More Chicken Recipes:            

Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian chicken with ham, basil & beans Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian chicken with ham, basil & beans.

A great recipe for the end of the summer, using sweet roasted tomatoes and garlic. Serve with the best crusty bread you can get you hands on

Easy
Serves 4
Prep 10 mins
Cook 1 hr 15 mins
Freezable

Ingredients

8 skinless chicken thighs , bone in
8 slices prosciutto or other dry-cured ham
2 tbsp olive oil
2 whole heads garlic
800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
175ml dry white wine
400g can cannellini beans or other white beans, rinsed and drained
large bunch basil

Method

Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.

Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.

Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

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Wine

The quality of the wine makes all the difference in this recipe, so only use one you'd be happy to drink.

Nutrition Per serving

455 kcalories, protein 55g, carbohydrate 22g, fat 16 g, saturated fat 4g, fibre 6g, sugar 10g, salt 1.79 g

Recipe from Good Food magazine, October 2007. 

More Chicken Recipes:            

Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna

Save and Share Italian chicken with ham, basil & beans recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 30-minute roast chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make 30-minute roast chicken.

Who says you don't have time for a roast on a Tuesday night? This chicken will be on your table in half an hour.

Ingredients (serves 4)

20g (1 tbs) unsalted butter
20ml (1 tbs) olive oil
4 large chicken pieces on the bone (preferably Maryland)
2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
4 garlic cloves, peeled
6 eschallots (shallots)
1 lemon, halved
3 tbs chopped fresh tarragon
250ml (1 cup) dry white wine
250ml (1 cup) chicken stock
2 tbs Dijon mustard

Method

Preheat the oven to 220°C.

Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).

Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.

Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.

Source
delicious. - February 2003, Page 77
Recipe by Valli Little

More Chicken Recipes:            

Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry 

Save and Share 30-minute roast chicken recipe

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A lighter version of this takeaway favourite, a tomato base and lean skinless chicken breast make the curry lower in fat

Ingredients

sunflower oil
2 medium onions , halved and finely sliced
4 garlic cloves , finely chopped
25g ginger , peeled and finely chopped
2 green chillies , finely chopped (take out the seeds if you like)
2 heaped tsp cardamom pods , seeds crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp fennel seeds
juice of ½ lemon
4 skinless chicken breasts , cut into pieces
400g tin chopped tomatoes

Method

Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar and bring to a simmer. Cook for 15 minutes, stirring occasionally. Serve with steamed basmati rice.

Nutrition Per Serving

240 kcalories, protein 36.9g, carbohydrate 11g, fat 5.6 g, saturated fat 0.9g, fibre 1.9g, salt 0.36 g

Recipe from olive magazine, September 2011. 

More Chicken Recipes:           

Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets  Chicken, butternut squash & pear bake
Chicken laksa

Save and Share Chicken bhuna recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes Recipe. Enjoy our collection of quick & easy recipes and learn how to make French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes.

Total Time: 2 hr 30 min
Prep 20 min
Inactive 10 min
Cook 2 hr 0 min

Yield: 4 servings
Level: Easy

Ingredients

1 (4-pound) whole chicken
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 rib celery and green tops, chopped
1 small carrot, peeled and chopped
1 head garlic, cloves peeled and sliced
2 small sprigs fresh rosemary
1 large fresh bay leaf
2 pounds starchy potatoes, peeled and chunked
1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
1 cup milk or chicken stock, warmed
10 to 12 ounces ripe Camembert or 1 small individual wheel
Freshly grated nutmeg
1 1/4 to 1 1/2 pounds green beans, trimmed
1 tablespoon butter
1/3 bottle dry white wine (about 1 cup)
Juice of 1 lemon

Directions

Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.

Preheat the oven to 275 degrees F.

Heat a large Dutch oven over medium to medium-high heat.

Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.

Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.

About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.

Place the chicken on a carving board and cover with foil.

In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.

Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.

Carve the chicken and serve with pan juices, potatoes, and beans.

Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (I Offer You the World)

More Chicken Recipes: 

 Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try one-pot chicken chasseur Recipe. Enjoy our collection of quick & easy recipes and learn how to make One-pot chicken chasseur.

Easy
Serves 4
Prep 20 mins
Cook 1 hr 30 mins
Freezable

Ingredients

1 tsp olive oil
25g butter
4 chicken legs
1 onion , chopped
2 garlic cloves , crushed
200g pack small button or chestnut mushrooms
225ml red wine
2 tbsp tomato purée
2 thyme sprigs
500ml chicken stock

Method

Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.

Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

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Like this?

Try some of our other easy one-pot recipes, Chinese-style braised beef one-pot, Chilli chicken one-pot or One-pot mushroom & potato curry.

Nutrition per serving

439 kcalories, protein 35g, carbohydrate 7g, fat 28 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.11 g

Recipe from Good Food magazine, February 2009.

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lady and Sons Chicken Pot Pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lady and Sons Chicken Pot Pie.

Total Time: 50 min
Prep 20 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes

Directions

Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Pie in the Sky

More Chicken Recipes:

Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Pot Pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Pot Pie. 

Total Time: 1 hr 55 min
Prep 30 min
Inactive 30 min
Cook 55 min

Yield: 4 individual pot pies
Level: Intermediate

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Copyright 2005, Ina Garten, All Rights Reserved
Show: Barefoot Contessa Episode: Back for the Weekend

More Chicken Recipes:

Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Perfect Roast Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Perfect Roast Chicken.

Total Time: 2 hr 10 min
Prep 20 min
Inactive 20 min
Cook 1 hr 30 min

Yield: 8 servings
Level: Intermediate

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Show: Barefoot Contessa Episode: The Homecoming

More Chicken Recipes:

Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken 

Save and Share Perfect Roast Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spinach and Mushroom Stuffed Chicken Breasts Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spinach and Mushroom Stuffed Chicken Breasts.

Total Time: 35 min
Prep 15 min
Cook 20 min

Yield: 4 servings
Level: Intermediate

Ingredients

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil

Sauce:

2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Directions

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Tool Shop  

More Chicken Recipes:

Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas

Save and Share Spinach and Mushroom Stuffed Chicken Breasts Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven Chicken Stew.

6 Servings | Prep: 10 min. | Bake: 1-1/2 hours

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 cup chicken broth
1 cup water
2 medium carrots, sliced
2 medium onions, chopped
2 celery ribs, sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil

Directions

Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil.
Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 280 calories, 14 g fat (4 g saturated fat), 88 mg cholesterol, 1,037 mg sodium, 8 g carbohydrate, 2 g fiber, 29 g protein.

Tasteofhome.com

More Chicken Recipes:

How to Make Chicken Stew
Chicken Stew
Lattice-Top Chicken Stew
California Chicken Casserole
Chicken Veggie Casserole
Chicken Zucchini Casserole

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make wonderful  Chicken Stew.

4 Servings | Prep: 10 min. | Cook: 35 min.

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
4 cups water, divided
2 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium carrots, cut into 1/2-inch slices
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and cut into 1/2-inch slices
5 tablespoons all-purpose flour
1/3 cup half-and-half cream

Directions

Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear.
Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables. Yield: 4 servings.

Nutritional Analysis: 1-1/4 cups (prepared with fat-free half-and-half) equals 460 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 442 mg sodium, 51 g carbohydrate, 7 g fiber, 42 g protein.

Tasteofhome.com

More Chicken Recipes:

Chicken Stew
Lattice-Top Chicken Stew
California Chicken Casserole
Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Stew.

4 Servings | Prep/Total Time: 30 min.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Directions

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 4 servings.

Nutrition Facts: 1 cup (prepared with fat-free gravy) equals 240 calories, 6 g fat (1 g saturated fat), 70 mg cholesterol, 574 mg sodium, 19 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Tasteofhome.com

More Chicken Recipes:

Lattice-Top Chicken Stew
California Chicken Casserole
Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole

Save and Share Chicken Stew Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry with Chickpeas and Spinach Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry with Chickpeas and Spinach.

Our Indian chicken curry with chickpeas and spinach is a no-fuss meal, cooked in one pan.

Ingredients (serves 2)

1 tablespoon vegetable oil
1 red onion, halved, thinly sliced
2 tablespoons madras curry paste
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1 teaspoon caster sugar
250g chicken thigh fillets, trimmed, thinly sliced
1 bunch English spinach, washed, trimmed, roughly chopped
Warmed naan bread and plain yoghurt, to serve

Method

1. Heat oil in a medium frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until golden. Stir in curry paste. Cook for 1 minute or until fragrant. Add tomato, chickpeas, sugar and 1/4 cup cold water. Bring to the boil.
  
2. Add chicken. Stir to combine. Reduce heat to medium. Cook for 7 minutes or until chicken is cooked through. Add half the spinach. Cook for 1 to 2 minutes or until just wilted. Add remaining spinach. Cook for 1 minute or until just wilted. Season with salt and pepper. Serve with naan bread and yoghurt.

Notes
Note: Madras is a hot curry paste. For a milder curry, use korma or rogan josh pastes.

Budget tip: Use 100g baby spinach instead of English spinach and save a total of around $1.25.

Source
Super Food Ideas - July 2009, Page 42
Recipe by Lucy Nunes

More Chicken Recipes: 

Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe 

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