Chicken Cacciatore

An italian classic meal that serves perfectly with garlic bread

Level: 2, pan frying the chicken perfectly requires patience and a bit of prep work 


Ingredients, serves 4: 
4 chicken thighs
2 chicken breasts
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry red wine
1 ( 28-ounce) can diced tomatoes with juice
just over 1/2 cup reduced-sodium chicken broth
dried oregano leaves to taste
just over 1/4 cup coarsely chopped fresh basil leaves

1. Sprinkle the chicken pieces evenly on both sides with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. 

3. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. 

4. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

5. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Fusilloni Pasta with Beef, Homemade Marinara, and Fresh Ricotta

Italian comfort food at it's finest. Adapted from blue apron

Level: 2 Multiple steps make it a bit easier to lose track of where you are, but take it slow and it's pretty easy

Ingredients: ( Serves 2)

8 oz high quality ground beef

6 oz fusilloni pasta

1/2 cup shredded mozarella

4 oz ricotta 

1 can crushed tomatoes, about 12 oz

8 oz spinach

2 cloves garlic

1 bunch basil

1 tsp nutmeg

1 yellow onion

EVOO 

1. Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and dice the onion. Mince or grate the garlic. Strip the basil leaves from the stems, reserving both.  Add the fusilloni to the boiling water and cook 9-10 minutes, until al dente. Drain and set aside.

2. Meanwhile, heat 1 tablespoon olive oil in a large oven-proof pan over medium heat. Add the onion and cook 4-5 minutes, until soft. Add the garlic to the pan and cook 30 seconds, until fragrant. Set half this onion garlic mixture aside.

 3. Add the ground beef to the pan and cook, breaking the meat into pieces, until browned and cooked through. Season with salt and pepper.

4. Add the spinach and a large pinch of nutmeg to the pan and cook, tossing, 2-3 minutes, until wilted. Season with salt and pepper.

5. Transfer the spinach-beef mixture to a medium bowl and combine with ½ cup ricotta. Season with salt and pepper, if necessary.

 6. Return the reserved onion-garlic mixture to the same pan over medium heat. Add the crushed tomatoes and basil stems to the pan. Simmer for 5-7 minutes then remove and discard the basil stems and season with salt and pepper.

7.  Assemble the dish: add the fusilloni to the pan and toss to combine. Dollop with spoonfuls of the spinach-beef mixture, then sprinkle with mozzarella. HINT: if you do not have an oven-proof pan, complete this step in a small baking dish.

8. Transfer pan to the oven for about 5 minutes, until melted and bubbly. Once done, tear the basil leaves and sprinkle atop the baked fusilloni. 

Lemon Basil Chicken with Artichokes and Roasted Broccolini

A quick, flavorful summer meal

Level 1: In under 40 minutes, you have a full meal! Adapted from hello fresh 

Ingredients: ( 2 servings)

2 chicken breasts

8 oz broccolini

1 yellow onion

2 cloves garlic

1 bunch basil

1 lemon

1 can artichoke hearts- about 8 oz

1 packet chicken stock concentrate or broth concentrate- can be low sodium 

EVOO

1. Preheat oven to 400 degrees. Trim and discard the bottom inch of the broccolini, then toss the broccolini on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, until beginning to crisp.

2. Meanwhile, prep the ingredients: halve, peel, and dice the onion. Mince or grate the garlic. Thinly slice the basil. Zest and halve the lemon. Dice the chicken into 1-inch pieces. Drain and rinse the artichokes.

3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onions and cook, tossing, for 5 minutes, until softened. Season with salt and pepper. Add the garlic and cook 30 seconds, until fragrant. Add the chicken to the pan and cook, tossing for 2-3 minutes, until browned but not yet cooked through. Season with salt and pepper.

4. Add the lemon zest, artichokes, stock concentrate, 1 cup water, and half the basil to the pan. Bring to a simmer and cook 3-4 minutes, until sauce has thickened and chicken has cooked through. Season with salt and pepper.

5. Serve the chicken and artichokes in the pan sauce with the crispy broccolini alongside. Top with a squeeze of lemon and the remaining basil. 

Chicken Parmesan

A great meal to serve atop angel hair pasta with garlic bread. A classic and a dish to impress anyone!

Level:1 This is an easy dish, it just takes a bit of time to make correctly

Ingredients:
4 skinless, boneless chicken breasts
salt and pepper to taste
2 eggs
3/4-1  cup italian breadcrumbs
1/2- 3/4  cup flour
about 3 TBSP olive oil for frying
1 jar plain marinara, I like Newman's own
1/2 cup fresh mozarella, shredded
2-4 slices provolone cheese- will depend on size of breasts- you want one for each breast to mostly cover it once it's pounded flat
3/4 cup grated parm cheese

1. Place chicken between two sheets of saran wrap on a solid surface. Pound with mallet or fist to 1/2 inch thickness ( about the same height as your palm flat on the counter). Season both sides of chicken thoroughly with pepper and gently with salt. Preheat oven to 450.

2. Beat eggs in a shallow bowl and set aside. Add breadcrumbs to second bowl and flour to a third bowl. Dip breasts in flour, then egg, the breadcrumbs ( FEB method) coating lightly and presing into both sides and the edges of the breasts.

3. Heat enough EVOO to cover the skillet over medium heat until it begins to shimmer. Cook chicken 2 minutes each side until lightly brown.

4.  Place chicken in 9 x 13 baking dish and evenly pout the marinara over the breasts, allowing it to naturally distribute throughout the pan, covering each breast. Layer each breast with slice of provolone to cover, and evenly sprinkle the mozzarella and Parmesan cheese on top. Heat a medium pot of water for angel hair pasta.

5. Bake in the preheated oven until cheese is browned and bubbly, about 15 minutes. Start pasta when water in boiling and cook according to package.

6. Garnish chicken with a bit of basil, if desired. Serve atop angel hair pasta and with garlic bread.