CHICKEN ON NEST RECIPES

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CAJUN CHICKEN ALFREDO RECIPE | GUY FIERI | FOOD NETWORK



Cajun Chicken Alfredo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

  • Preheat the oven to 350 degrees F.
  • Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
  • In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  • When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
  • Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY



Rachael's Chicken Cacciatore Recipe | Rachael Ray image

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Loaded with fresh herbs and earthy porcini mushrooms, this rustic Italian dish is hearty and satisfying.

Provided by rachael-ray

Number Of Ingredients 1

  • 1 ounce dried porcini mushrooms, about 1 cup

  • 2 cups chicken stock, or half-n-half chicken and beef stock

  • 3 tablespoons olive oil, 3 turns of the pan

  • 8 pieces skin-on, bone-in chicken, I use a mix of breast and thigh

  • Salt and pepper

  • 1/4 pound meaty pancetta, chopped

  • 1 carrot, chopped

  • 2 celery with leafy tops, chopped

  • 1 large onion, chopped

  • 1 small leek, quartered lengthwise and chopped

  • 4 large cloves garlic, crushed and chopped

  • 1 scant tablespoon red chili paste, or 1 fresh red chili, finely chopped, or 1 ½ teaspoons chili flakes

  • 1 generous bundle rosemary and thyme, tied with kitchen string (a small handful of each)

  • 2 large fresh bay leaves

  • 1 teaspoon juniper, 1/3 palmful (optional)

  • 4 tablespoons sundried tomato paste, or tomato paste

  • 1 cup red wine

  • One 28-ounce can San Marzano tomatoes or canned tomatoes

  • One 24-ounce jar passata or tomato puree, 3 cups

  • 1 pound rigatoni, pici, bucatini or pappardelle pasta

  • Pecorino cheese, to toss and to serve

  • Chopped parsley, to serve

Steps:

  • Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.

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RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Loaded with fresh herbs and earthy porcini mushrooms, this rustic Italian dish is hearty and satisfying.
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  • Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.
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