Food recipes
Chicken with Spring Vegetables and Pancetta
Chicken with Spring Vegetables and Pancetta
Ingredients:
1 tablespoon olive oil
3/4 cup diced pancetta
2 shallots, minced
2 garlic cloves, minced (optional)
2 cups Chicken Stock or purchased stock
3 tablespoons chopped fresh parsley
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1 bay leaf
Directions:
1 (10-ounce) package frozen pearl onions, thawed
1 (10-ounce) package frozen peas, thawed
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil.
Rinse chicken and pat dry with paper towels. Broil chicken pieces for 3 minutes per
side, or until browned. Transfer chicken pieces to the slow cooker, skin side down.
2. Heat oil in a medium skillet over medium-high heat. Add pancetta, and cook,
stirring frequently, for 3 to 5 minutes, or until pancetta is brown. Remove pancetta
from the skillet with a slotted spoon, and place it in the slow cooker. Add shallots and
garlic, if using, to the skillet, and cook, stirring frequently, for 3 minutes, or until
shallots are translucent. Scrape mixture into the slow cooker.
2. Add stock, parsley, rosemary, and bay leaf to the slow cooker, and stir well. Cook
on Low for 5 to 7 hours or on High for 21/2 to 3 hours, or until chicken is almost
cooked through.
3. If cooking on Low, raise the heat to High. Add onions and peas, and cook for 45 to
55 minutes, or until chicken is cooked through, tender, and no longer pink, and mixture
is bubbling. Remove and discard bay leaf, season to taste with salt and pepper, and
serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute frozen artichoke hearts for the peas.
While pancetta is now available in just about every North American supermarket, if you can’t find it,
you can always substitute bacon. Try to find a bacon that is not heavily smoked or cured.
Chicken with Peppers in Red Wine
This dish of chicken cooked with sweet bell peppers and herbs in red wine comes
from Umbria. A dish like Farro Pilaf stands up to the heartiness of the flavors.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a
medium slow cooker
1 (3- to 4-pound) chicken, cut into serving pieces, or 6 chicken pieces of your choice
Ingredients:
1 tablespoon olive oil
3/4 cup diced pancetta
2 shallots, minced
2 garlic cloves, minced (optional)
2 cups Chicken Stock or purchased stock
3 tablespoons chopped fresh parsley
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1 bay leaf
Directions:
1 (10-ounce) package frozen pearl onions, thawed
1 (10-ounce) package frozen peas, thawed
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil.
Rinse chicken and pat dry with paper towels. Broil chicken pieces for 3 minutes per
side, or until browned. Transfer chicken pieces to the slow cooker, skin side down.
2. Heat oil in a medium skillet over medium-high heat. Add pancetta, and cook,
stirring frequently, for 3 to 5 minutes, or until pancetta is brown. Remove pancetta
from the skillet with a slotted spoon, and place it in the slow cooker. Add shallots and
garlic, if using, to the skillet, and cook, stirring frequently, for 3 minutes, or until
shallots are translucent. Scrape mixture into the slow cooker.
2. Add stock, parsley, rosemary, and bay leaf to the slow cooker, and stir well. Cook
on Low for 5 to 7 hours or on High for 21/2 to 3 hours, or until chicken is almost
cooked through.
3. If cooking on Low, raise the heat to High. Add onions and peas, and cook for 45 to
55 minutes, or until chicken is cooked through, tender, and no longer pink, and mixture
is bubbling. Remove and discard bay leaf, season to taste with salt and pepper, and
serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute frozen artichoke hearts for the peas.
While pancetta is now available in just about every North American supermarket, if you can’t find it,
you can always substitute bacon. Try to find a bacon that is not heavily smoked or cured.
Chicken with Peppers in Red Wine
This dish of chicken cooked with sweet bell peppers and herbs in red wine comes
from Umbria. A dish like Farro Pilaf stands up to the heartiness of the flavors.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a
medium slow cooker
1 (3- to 4-pound) chicken, cut into serving pieces, or 6 chicken pieces of your choice
Printed from https://recipe.bluelayer.org/recipe/68348/chicken-with-spring-vegetables-and-pancetta