GOLDEN OVEN-ROASTED CAPON
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.
- Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking.
- Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.
- Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.
CAPONE'S CHICKEN, BROCCOLI AND ZITI
Make and share this Capone's Chicken, Broccoli and Ziti recipe from Food.com.
Provided by Kerry Ciulla
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If using fresh broccoli, blanch it first in boiling, salted water for 1 minute. Drain and let cool before using. Thaw frozen broccoli before using.
- In a saute pan over medium high heat, melt the butter. Add the chicken and saute, turning, until it browns on all sides. Add the garlic, broccoli and chicken stock. Let simmer 8-10 minutes. Add the pasta and toss.
Nutrition Facts : Calories 850.2, Fat 33.2, SaturatedFat 19.2, Cholesterol 143.3, Sodium 173.2, Carbohydrate 92, Fiber 3.7, Sugar 2.7, Protein 45.5
ROASTED CAPON
Steps:
- Preheat the oven to 425 degrees F.
- Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
- Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.
CHICKEN BROCCOLI AND ZITI
Make and share this Chicken Broccoli and Ziti recipe from Food.com.
Provided by Kimmy 0
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet melt butter over high heat.
- In the mean while blanch your broccoli and cook ziti according to directions and set aside (don not rinse ziti).
- Add chicken pieces to skillet and saute approximately 4 minutes.
- Toss in minced garlic and sautéed 2 more minutes.
- Add white cooking wine and reduce by half.
- Now add your heavy cream and bring to a boil cooking for approximately 3 minutes You will notice the mixture beginning to thicken.
- Add entire package of shredded parmesan cheese.
- Stir thoroughly.
- Add your salt and pepper and taste.
- Now add your grated parmesan little by little until mixture is a creamy consistency (you may need more than specified).
- Add broccoli and ziti to mixture and toss.
Nutrition Facts : Calories 1279.8, Fat 101.7, SaturatedFat 60.1, Cholesterol 352.4, Sodium 2049.3, Carbohydrate 10.1, Fiber 0.1, Sugar 2, Protein 66
CHICKEN (OR NOT) W/ BROCCOLI AND ZITI
I found this looking through some of my Aunts belongings of hand written recipes. Gave it a try and really LOVED IT!!The family gave this thumbs up! NOTE: You can make this dish without the chicken, Just add a little of a vegetable stock when sautéing the garlic and broccoli.
Provided by rozemarie
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/4 cup of oil in a large skillet over medium heat. Sauté the chicken with the garlic, salt, and pepper until lightly browned.
- Add the broccoli flowerets. Toss with the chicken. Cook and stir for 1 minute.
- Add milk and ONLY 1/4 of the grated Parmesan cheese. Using high heat, quickly toss all ingredients until a nice milky sauce has formed (1-2 min.).
- Cook ziti according to package directions. Drain, but do not rinse and reserve 1/4 cup of pasta water.
- Toss the ziti with the butter. Add ziti to the chicken and broccoli and toss gently. Add the reserve pasta water as needed and toss again. Sprinkle with remaining grated Parmesan cheese, and red flakes. Serve.
Nutrition Facts : Calories 599.8, Fat 32.9, SaturatedFat 11.2, Cholesterol 80.1, Sodium 259.5, Carbohydrate 46.5, Fiber 1.9, Sugar 1.7, Protein 29.2
ZITI WITH CHICKEN AND BROCCOLI
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
- Cut the broccoli into florets, peel the stems and cut them into thin slices.
- Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
- Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
- Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
- Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 31 grams, Fiber 9 grams, Protein 46 grams, SaturatedFat 14 grams, Sodium 1237 milligrams, Sugar 9 grams, TransFat 0 grams
SKILLET ZITI WITH CHICKEN AND BROCCOLI
Here's an elegant entree you'll be proud to serve. It looks like you spent hours, but it's so simple. I like to add a splash of lemon for a refreshing finishing touch. -Tammy Diekemper, Marine, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper and 1/8 teaspoon salt. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute onion in remaining butter until tender. Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer. Stir in broth and milk; bring to a boil. Add ziti; cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking., Return chicken to skillet; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 528 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 975mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 7g fiber), Protein 43g protein.
ZITI CHICKEN AND BROCCOLI
'Ziti' is a slender, tubular pasta, good with hearty sauces as in this dish: Chicken ziti and broccoli in a cream sauce. Hot Ziti in the City!
Provided by Lisa Romanello
Categories Main Dish Recipes Pasta Chicken
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
- In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
- Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!
Nutrition Facts : Calories 819.6 calories, Carbohydrate 69.3 g, Cholesterol 180.7 mg, Fat 41.6 g, Fiber 6.9 g, Protein 42.3 g, SaturatedFat 20.1 g, Sodium 1076.9 mg, Sugar 2.5 g
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