Rustic Chicken Pollo Rustico Recipes

Steps:

• Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
• Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
• Garnish Options: Parmesan cheese and chopped fresh Italian parsley.

Steps:

• Cook pasta according to package directions.
• Pre heat oven to 425.
• While pasta cooks, in a large sauce pan heat butter until melted, saute garlic until slightly brown.
• Add broth, wine and lemon juice to deglaze the pan.
• heat liquids to a boil. Allow to boil 1 minute. Turn down heat and allow sauce to simmer long enough to reduce the sauce the 1/2 of the original amount.
• When pasta is done cooking, drain, and set aside.
• When sauce is reduced remove from heat and add cream, salt and pepper. Taste sauce. Add more cream, seasonings and lemon as desired. Sauce should be lemony.
• Add chicken and 1/4 cup parmesan and return to heat. Warm until hot but do not allow the cream the boil.
• Add chicken and sauce to pasta. Toss to coat.
• Add spinach and toss long enough to very slightly wilt, the spinach should still be slightly crunchy.
• Transfer to a slightly greased baking dish. Sprinkle with additional parmesan.
• Bake for 10-12 minutes until top is slightly browning.
• Enjoy.
• Can top with lemon zest from lemons used for juicing if desired.

Steps:

• Place the eggplant in a colander. Sprinkle with salt and let stand for 1 hour. Rinse and dry well. In a skillet, heat 1/4 cup peanut oil. Add the eggplant and saute until soft, about 6 to 7 minutes. Add more oil as needed. Set the eggplant aside. In a heavy, heatproof 9-inch casserole, saute the pancetta over medium heat until it begins to brown. Add the onion and saute until soft. Add the garlic and continue cooking until garlic is soft. Remove the ingredients to a dish and set aside. Heat the olive oil in the casserole, add the chicken breasts, and brown slowly on each side. Sprinkle with salt and pepper. Add the reserved pancetta mixture along with the wine, tomatoes, and basil and stir to blend well. Cover the casserole and cook the chicken slowly for 45 minutes. Add the eggplant and cook 5 minutes more. Remove the chicken breasts to a cutting board and cut in half. Serve the chicken with the vegetable mixture spooned over the top. This recipe yields 4 servings.