Recipe - Greek chicken with orecchette pasta and vegetables
The weather has dropped into Autumn temperatures post haste, which has thrown me into Mediterranean cooking once again. This one's quite healthy, and a hack-and-splice of a few recipes I've come across, with a few extra things tossed in.
3 to 4 large skinless boneless chicken breasts
salt and freshly ground pepper to taste
2 Tbsp. olive oil
1/2 lb sliced mushrooms
1 medium sweet onion, chopped
3 Tbsp. minced garlic
1/2 c. sliced baby carrots
1/2 to 3/4 c. thinly sliced celery
2 c. red wine (I have used 2 c. water blushed with red wine vinegar and it does well)
14 oz. can diced tomatoes
1 or 2 roasted sweet Florina peppers, chopped
1 tsp. thyme
1 tsp. sage
1/2 tsp. fresh rosemary, chopped
2 c. chicken stock
splash Balsamic vinegar
1/2 lb. orecchiette pasta, uncooked
3 Tbsp. chopped fresh basil
sundried tomatoes, chopped
Season chicken well with salt and pepper. In a large skillet (cast iron if you've got it), heat the oil and brown the chicken on both sides. Remove. add to the skillet mushrooms, onion, garlic, celery, and carrots and saute til soft and onions are translucent, slightly browned. Return the chicken to the skillet, add tomatoes, Florina peppers, stock, wine sage, thyme, rosemary and bring to a simmer. Cover and simmer until chicken is tender and thoroughly cooked through - at least a 1/2 hour.
Remove chicken and cut up to bite-sized pieces. Set aside. Strain liquid from vegetables, reserve vegetables, and return liquid to skillet. bring to a boil and cook over medium-high heat for 8 yo 10 minutes to reduce and slightly thicken. Taste and adjust seasoning with salt, pepper, and a little more balsamic if needed. Add meat and veggies and keep warm.
Meanwhile, bring a pot of water to a boil, add salt, pepper, a dash of oil, and pasta. Cook pasta til just tender, drain and toss with chopped basil and dried tomatoes. Place pasta center-plate and spoon chicken sauce around. Garnish with a little fetta cheese or shaved Parmesan, and serve.
3 to 4 large skinless boneless chicken breasts
salt and freshly ground pepper to taste
2 Tbsp. olive oil
1/2 lb sliced mushrooms
1 medium sweet onion, chopped
3 Tbsp. minced garlic
1/2 c. sliced baby carrots
1/2 to 3/4 c. thinly sliced celery
2 c. red wine (I have used 2 c. water blushed with red wine vinegar and it does well)
14 oz. can diced tomatoes
1 or 2 roasted sweet Florina peppers, chopped
1 tsp. thyme
1 tsp. sage
1/2 tsp. fresh rosemary, chopped
2 c. chicken stock
splash Balsamic vinegar
1/2 lb. orecchiette pasta, uncooked
3 Tbsp. chopped fresh basil
sundried tomatoes, chopped
Season chicken well with salt and pepper. In a large skillet (cast iron if you've got it), heat the oil and brown the chicken on both sides. Remove. add to the skillet mushrooms, onion, garlic, celery, and carrots and saute til soft and onions are translucent, slightly browned. Return the chicken to the skillet, add tomatoes, Florina peppers, stock, wine sage, thyme, rosemary and bring to a simmer. Cover and simmer until chicken is tender and thoroughly cooked through - at least a 1/2 hour.
Remove chicken and cut up to bite-sized pieces. Set aside. Strain liquid from vegetables, reserve vegetables, and return liquid to skillet. bring to a boil and cook over medium-high heat for 8 yo 10 minutes to reduce and slightly thicken. Taste and adjust seasoning with salt, pepper, and a little more balsamic if needed. Add meat and veggies and keep warm.
Meanwhile, bring a pot of water to a boil, add salt, pepper, a dash of oil, and pasta. Cook pasta til just tender, drain and toss with chopped basil and dried tomatoes. Place pasta center-plate and spoon chicken sauce around. Garnish with a little fetta cheese or shaved Parmesan, and serve.