This is very similar to Chicken Cacciatore – still just as delicious as ever.
4 chicken thighs, bone in and skin on
4 chicken legs, skin on
1 onion, sliced very thin
1 small carrot, sliced thin
1 zucchini, sliced thin
2 roma tomatoes, cut into chunks
1 small can tomato sauce
1 bay leaf
A few rosemary sprigs
1 c. white wine
3 cloves garlic
1 c. chicken broth
Heat some butter in a large frying pan. Add the onions and brown.
Add the chicken and rosemary. Cook on high heat until the chicken is browned on all sides.
Add the white wine and carrots. Cook until the wine has evaporated – always turning the chicken. Add salt and pepper.
Add the tomato and tomato sauce, the bay leaf, zucchini and garlic. Add a ladle of chicken broth.
Cover and cook for about 40 minutes on low heat, turning the chicken occasionally and adding broth when needed.
These tacos were tasty and had a different taste with the roasted tomatoes. These are 5 weight watcher points.
2 boneless, skinless chicken breasts
6 garlic cloves (4 minced, 2 smashed)
2 whole garlic cloves
1/2 c. chicken broth
2 t. cumin
2 onions, halved and sliced
2 avocadoes, sliced
Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.
In the meantime, roast the tomatoes in the broil until the skin is charred.
Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.
Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.
Serve on warm tortillas topped with cheese, salsa, and avocadoes.
This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!
8 chicken thighs, with skin and bone in
3 T. butter
4 garlic cloves, minced
1 T. chopped oregano
1 t. chopped rosemary
1 t. chopped thyme
1 lb. asparagus, trimmed
1/2 t. paprika
1/4 c. chicken broth
Pat chicken dry very well. Season with salt, pepper, and paprika.
Melt 2 T. butter in a pan. Add the garlic and herbs and quickly stir until fragrant, being careful not to burn.
Lay the chicken, skin side down, in the skillet and cook until deeply browned on both sides. Inside temp should be 165. Reduce heat in case if too hot.
Remove the chicken to a dish and keep warm. Melt 1 T. butter in the same pan. Add the asparagus and season with salt and pepper. Saute them until they are tender. Deglaze with the chicken broth and cook for a bit longer until soft.
Remove them from pan. Return the chicken to the pan and coat with the pan juices.
Serve side by side.
This was good as a dip – I used Pita chips…very multicultural!
1 rotisserie chicken, diced
2 large bell peppers, diced
1 large onion, diced
1 jar Enchilada Sauce
2 c. grated mixican cheese
1/4 c. chopped green onions
Preheat the oven to 350.
Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.
Layer the bottom of a casserole dish with the chicken.
Top with the cooked peppers and onions.
Pour enchilada sauce on top.
Top with cheese and green onions.
Cover with foil and bake for 20 minutes.
Baby bello mushroom, thinly sliced
Green onions, chopped
Cook the mushrooms in some olive oil until done. Remove to plate.
In the hot pan, brown the chicken thighs well on both sides. Deglaze with some white wine.
Add some broth and reduce the heat. Cover and cook until done.
Return the mushrooms to the pan. Turn the heat up to high to evaporate most of the liquid. Make a sludge of water and flour. Add to the pan.
Add the green onion and stir to combine well.
This was unusual but very tasty.
This is 3 Weight Watcher Freestyle Points (4 servings)
1 1/2 T. flour
12 oz. boneless skinless chicken breasts, cut into chunks
2 t. olive oil, divided
2 peppers, cut into strips
1 medium onion, thinly sliced
2 cloves garlic, minced
1 c. marinara sauce
1/4 c. water
Sliced fresh basil
4 T. Feta cheese, in chunks
In a zip loc bag, mix together the chicken, flour, salt and pepper.
Heat 1 t. oil in a pan. Add the chicken and cook until lightly browned and cooked through. Remove from heat.
In same pan, add 1 t. oil. Add peppers and onions and toss to coat. Cover and cook, stirring occasionally, until tender and lightly browned (about 12 min).
Add garlic and sauté for a few seconds. Stir in tomato sauce and water. Bring to a simmer.
Return chicken to pan. Heat through. Remove from heat and add basil. Mix to combine. Sprinkle feta cheese on top before serving.
Serve over rice. 1/4 c. of Basmati Rice is 5 Weight Watchers Freestyle points