SLOW COOKED CHICKEN CACCIATORE
The only thing better than coming home after a long day is having a delicious dinner waiting for you. In the morning, put the ingredients in the slow cooker...and when you come home, all you need to do is thicken the sauce!
1 tablespoon olive oil
3 pounds chicken parts, skin removed
4 cloves garlic, minced
2 teaspoons Italian seasoning, crushed
1 can (28 ounces) crushed tomatoes in puree
1 pound mushrooms, cut in half (about 5 cups)
2 medium onions, chopped (about 2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 cup cornstarch
1 package (1 pound) pappardelle or fettuccine, cooked and drained
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides.
Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup broth in a 6-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.
Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Alternate Preparation: To save on prep time, you can skip browning the chicken and just add it to the cooker as directed in the second step.
This recipe is delicious sprinkled with shredded Parmesan cheese before serving
Recipe from Swanson’s Broth
SOUTHWEST WHITE CHICKEN CHILI
Got a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies. Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Recipe from Cooks Illustrated
TRAY BAKED CHICKEN
Marinate the chicken in brine for at least two hours (overnight is best). It will become outrageously soft and juicy.
For the brine:
1 quart water
2 Tbsp kosher salt
1/3 cup honey
3 cloves garlic, crushed
2 sprigs fresh sage, leaves only
1/4 cup apple-cider vinegar
Juice and zest of
For the bake:
4 chicken breasts, bone in, skin on
2 slices smoked bacon, finely chopped
3 sweet potatoes, scrubbed and thinly sliced
4 medium potatoes, scrubbed and thinly sliced
1 medium onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 sprigs fresh sage, leaves shredded
Sea salt and fresh black pepper
1²/³ cups chicken broth, preferably organic
2/3 cup heavy cream
1 cup grated Parmesan cheese
A few pats of butter
Mix brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.
Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
Preheat oven to 350°F. In a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.
Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.
For a different flavor, mix up fennel seeds, salt, pepper, and oregano. Rub it all over the chicken with olive oil and throw a few olives on top.
To check if your chicken breasts are cooked through, stick a sharp knife into the thickest part. If the juices run clear (not bloody), you’re good.
Recipe from Jamie Oliver