RACHAEL RAY CHICKEN PARM RECIPES

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PAN-ROASTED CHICKEN WITH PANCETTA, RAISINS, OLIVES AND ...



Pan-Roasted Chicken with Pancetta, Raisins, Olives and ... image

Richard Blais shares a sweet, salty + savory chicken dinner that's impressive enough for guests, but easy enough for a weeknight.

Provided by Richard Blais

Number Of Ingredients 27

1 quart chicken stock or broth
2 cups polenta
1 cup heavy cream
½ cup Boursin cheese
¼ cup grated Parmesan
Salt and pepper
4 to 6 boneless
skinless chicken thighs
Salt and white pepper
Flour
to coat the chicken (optional) 
2 tablespoons clarified butter or olive oil
¼ cup diced pancetta
½ onion
sliced
2 cloves garlic
sliced
3 cherry peppers
sliced
2 tablespoons sliced green olives
1 ½ tablespoons raisins
½ cup sherry
3 tablespoons butter
2 teaspoons red wine vinegar
A few basil leaves or small handful of parsley
torn
Salt and pepper

Steps:

  • Preheat the oven to 375°F
  • For the polenta, in a medium saucepan, bring the chicken stock to a boil, then whisk in the polenta and cook, stirring constantly, for 10 to 15 minutes
  • Add the cream and continue stirring and cooking for about 5 minutes more
  • (Note that depending on the polenta you have, the cooking time and amount of liquid may need adjusting
  • When in doubt, follow the instructions on the package
  • ) Fold in the Boursin and Parm, then season with salt and pepper
  • Cover and keep warm
  • For the chicken, season the thighs with salt and pepper and dredge in flour (if using)
  • In a large skillet, heat the clarified butter until smoking and sear the chicken until golden on each side
  • Transfer the chicken to a baking dish or tray, reserving the skillet, and roast until just cooked through, about 15 minutes
  • Meanwhile, for the sauce, in the skillet used for the chicken, cook the pancetta over medium-low heat, stirring occasionally, for about 2 minutes
  • Add the onions and cook, stirring occasionally, for another minute
  • Add the garlic, peppers, olives and raisins, cook for another minute, and deglaze with the sherry
  • Add the butter, stir to incorporate, then remove from the heat and stir in the vinegar and herbs
  • Season with salt and pepper
  • Serve the chicken over the polenta with the sauce on top

TWICE BAKED AGLIO E OLIO SPAGHETTI SQUASH | RACHAEL RAY ...



Twice Baked Aglio e Olio Spaghetti Squash | Rachael Ray ... image

Rachael shares her easy, cheesy gratin + aglio e olio spaghetti mashup made with spaghetti squash.

Provided by Rachael Ray

Number Of Ingredients 12

2 large spaghetti squash
Non-aerosol olive oil spray
Salt and pepper
About ½ cup EVOO
4 cloves garlic
thinly sliced or grated
1 tablespoon Calabrian chili paste or 1 teaspoon red pepper flakes
½ cup chopped flat-leaf parsley
1 cup grated Parmigiano-Reggiano or pecorino cheese
2 cups shredded mozzarella cheese
2 tablespoons fresh thyme
chopped

Steps:

  • Preheat oven to 450°F
  • Line a large baking sheet with foil, then parchment
  • Halve the spaghetti squash across, trimming the top vine and shaving the bottom a bit
  • Scoop out the seeds
  • The squash strings grow sideways so the "spaghetti" effect will appear longer when it roasts this way
  • Halving the squash lengthwise, however, is more impressive on a dinner platter as the surface area is double the size; the squash is equally delicious, of course, just shorter stands of "spaghetti" in appearance
  • Spray the squash lightly with olive oil, season with salt and pepper and roast about 40 to 45 minutes, cut-side down
  • Listicle: Rachael Ray Garbage Bowl Heat EVOO, about ½ cup, over low and swirl garlic in the oil with chili paste or flakes, 2 minutes or so
  • Remove from heat
  • Shred squash with a fork and toss with one-fourth of the garlic oil, 2 tablespoons of the parsley and ¼ cup grated parm in each squash
  • Top with shredded mozzarella and bake 3 to 5 minutes to bubble and brown the mozz
  • Top with thyme and serve half a squash per person

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