Tag Archives: pizza oven possibility

Chicken Al Borgo

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This is very similar to Chicken Cacciatore – still just as delicious as ever.

Ingredients:

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

Directions:

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.

 

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Chicken Thighs with Asparagus

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This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!

Ingredients:

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

Directions:

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.

Pork Chops with Vermouth and Capers

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Really good but be really careful not to overcook the pork chops!

10 Weight Watchers Smart Points

Ingredients: (Serves 4)

4 boneless center cut loin pork chops (about 3/4 inch thick)

1 c. thinly sliced shallots (about 2 shallots)

2 T. butter

1/2 c. vermouth

1/4 c. chicken broth

2 T. capers, rinsed

Parsley

Directions:

Season the pork chops with salt and pepper. Heat oil in a large skillet. Add the pork chops and cook until browned on both sides. Cook until the chops register 145. Remove from pan and keep warm.

Add the shallots and 1 T. butter to the skillet. Cook until the shallots and soft and golden.

Add the vermouth and bring to a boil. Cook until reduced by half. Add the chicken broth and capers. Bring to a boil and cook for about 3 minutes. Add the parsley and remaining 1 T. butter and stir until the butter has melted. Serve over the pork chops.

10 Smart Points

Sheet Pan Steak with Salsa Verde

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Ingredients:

1 lb. steak

1 lb. broccoli florets

1 medium red onion, cut into wedges

1/4 c. chopped fresh parsley

3 T. red wine vinegar

Chopped fresh oregano

1 T. rinsed capers

1/4 t. red pepper flakes

Directions:

Preheat the broiler. Heat up a sheet pan. Season the steak with salt and pepper.

Add some olive oil to the hot pan. Add the steak to the pan. Broil for 5 minutes.

Remove the pan from the oven. Turn the steak over. Add 1 T. of oil to pan around the steak. Arrange the broccoli and the onion evenly around the steak. Sprinkle the vegetables with some salt and pepper.

Return the pan to the oven. Broil until the steak’s internal temperature reaches 140. Remove the steak and cover it.

Continue cooking the vegetables until they are tender and lightly charred.

Whish together some salt, 1/4 olive oil, parlsey, vinegar, oregano, capers and red pepper flakes. Cut the steak in thin slices. Spoon the parsley mixture evenly over the steak. Serve with the vegetable mixture.

Chicken Cacciatore

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cacci14top[1]This was excellent and would be great to cook in the pizza oven, too.
Ingredients
  • 2 chicken drumsticks and 2 chicken thighs, with bones and skinned
  • 8oz. mixed mushrooms, like crimini and shiitake
  • Dried porcini mushrooms, soaked and softened in water (reserve water)
  • 1 onion, diced medium
  • 1 small yellow and red pepper, diced medium
  • 2 small carrots, peeled and sliced
  • 5 garlic cloves, shaved
  • pitted kalamata olives, a large handful
  • 1 cup porcini mushroom water
  • 1 cup white wine
  • 1 cup marinara sauce
  • 2 Roma tomatoes, chopped
  • Assorted herbs, parsley, basil, oregano and thyme
  • Olive oil
  • Salt and pepper
Instructions
  1. Season chicken with salt, pepper and sprinkled oregano.
  2. Heat a heavy cast iron skillet, drizzled with olive oil.
  3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown other side for a few minutes. Remove chicken and set aside.
  4. Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
  5. Add wine and let it reduce.
  6. Add mushroom water and marinara sauce.
  7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  8. Place the chicken back into the pan and sink into the juices.
  9. Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
  10. Garnish with fresh parsley.
  11. Serve with cooked pasta, polenta or warm crusty bread.

Chicken Thighs and Mushrooms

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Delicious!

Ingredients:

Chicken thighs

Baby bello mushroom, thinly sliced

White wine

Broth

Green onions, chopped

Seasonings

Directions:

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.

Chicken Thighs with Lemon & Prosecco

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These were great and very easy to make!

Ingredients:

1 pkg. boneless, skinless chicken thighs

1/2 c. flour

1 leek, thinly sliced

1/3 cup julienned sun dried tomatoes

4 garlic cloves, minced

1 lemon, sliced

1/4 c. prosecco

1/4 c. chicken broth

3 T. butter

Fresh parsley

Directions:

Heat some oil in a Dutch oven. Combine salt, pepper, and flour in a Ziploc bag big enough to hold the chicken. Add the chicken and mix well.

Shake off the excess flour from the chicken before placing them in the dutch oven. Cook for a few minutes. Add the leek and flip the chicken. Add the tomatoes and garlic and cook for a few more minutes. Add the lemon slices.

Add the prosecco and stir to scrape up the browned bits on the bottom. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat and simmer until the liquid has reduced by about half.

Reduce the heat to low. Stir in the butter until melted. Sprinkle with parsley and season with salt and pepper to taste.