PAN-ROASTED CHICKEN WITH PANCETTA, RAISINS, OLIVES AND ...
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
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 ...
Rachael shares her easy, cheesy gratin + aglio e olio spaghetti mashup made with spaghetti squash.
Provided by Rachael Ray
Number Of Ingredients 12
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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PAN-ROASTED CHICKEN WITH PANCETTA, RAISINS, OLIVES AND ...
Richard Blais shares a sweet, salty + savory chicken dinner that's impressive enough for guests, but easy enough for a weeknight.
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- Serve the chicken over the polenta with the sauce on top
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ROASTED MEATBALLS WITH GARLIC BREAD RECIPE | RACHAEL RAY ...
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Reviews 4.8
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13 ITALIAN CHICKEN RECIPES | RACHAEL RAY IN SEASON
Sep 24, 2018 · Cook up chicken cacciatore, chicken piccata, chicken parm, and more Italian chicken dinners from Rachael Ray's magazine, Rachael Ray …
From rachaelraymag.com
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JUICY BAKED CHICKEN BREAST WITH GARLIC AND PARMESAN RECIPE ...
Parm/bread crumb mixture was enough for 2#, but oil/garlic wasn't enough for even 1.25#. For leftovers, I'll add Italian seasoning, garlic powder, a dash of pepper and salt; fresh chopped onion; cover w/marinara, and serve on a bed of pasta. Then I will never make this again. Life is too short/there are way too many other good chicken recipes.
From allrecipes.com
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