Tuscan Chicken With Cherry Tomatoes Recipes

Steps:

• Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
• Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
• Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.

Steps:

• Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
• Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
• Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

Steps:

• Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
• Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
• Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
• Discard basil sprigs. Garnish with shredded basil and serve immediately.

Steps:

• 1. Make a brine 2 days before you intend to cook your chicken. Put cup of kosher salt in a large stock pot (like you use to cook spaghetti or sauce) Add water and 3 cloves of minced garlic (save 4th for sauce) Chop up at least half of the bunch of basil and add to water. If you have any other fresh herbs like tarragon and rosemary add them to the mix as well. Add lemon juice. Let sit in covered pot for at least two days, stirring once a day.
• 2. Turn on gas grill or ready a charcoal grill. Empty pot of all liquid into a strainer to catch chicken. Wipe down chicken and place on grill on medium high flame and cook on each side until golden grill marks. It can be 95% done at 145 Degrees F, place in a pan and cover tightly with foil or use a lid. Chicken will continue to cook as it rests in pan and temp should be 160/165 Degrees F internally. Next grill all zucchini until tender and have grill marks on both sides. Let cool and slice the rounds into half. You can cut your chicken into smaller pieces or leave whole. Lay them in pan and add zucchini halves across the chicken. Chiffonade some of the fresh basil for decorative touch to sprinkle on chicken.
• 3. Melt butter in pan, add white wine, cherry tomatoes cooking over medium low heat and stirring until the tomatoes cook and pop. You can also add more lemon juice if you like or replace white wine with all lemon juice, your choice. Add pinches of salt and black pepper to taste. Pour over chicken and zucchini, sprinkle on chiffonade basil and enjoy!