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Olive Oil for Dutch Oven (Pasta Pan)
Whole Chicken Cut-up : You can use whatever chicken parts you like or have on hand. The recipe works well with Chicken Thighs but I have also used Chicken Breast and used the leftovers for Awesome Sandwiches or Pasta! (like in this week's Menu)
Green Peppers (1 1/2 cups hearty chop)
Yellow Onion (1 Cup, cut onion in half and slice)
Garlic (3 tbsp, chopped fine)
Oregano (1 tbsp dry)
Basil (2 tbsp fresh chopped, 1 tbsp dry)
Red Crushed Pepper (dry: 2 tsp, wet: 1 tsp)
Button Mushrooms (1 cup cleaned & sliced)
Marinara Sauce (2 cups)
Chicken Stock (1 cup)
Red Wine (1 cup, if omitted, replace with chicken stock)
In a large Dutch Oven (Big Heavy Pasta Pot) Pour Olive Oil in to coat bottom. Heat olive oil on Medium High heat. When Oil is hot, place chicken in skin side down. (if using boneless, skinless just place in pan)
Saute Chicken until skin is golden brown. Remove chicken from pan, set aside.
Add Onion, Garlic, and peppers and mushrooms into pan. Saute until onions are translucent.
Add Chicken Stock and scrape the "tidbits off of the bottom of the pan".
Add Remaining Ingredients and combine. When Sauce comes to a boil Place chicken back in the pan and cover. Lower heat to Medium and Simmer for 45 minute to an hour.
At this point you could also place the pan in the oven at 350° and roast for remaining 45 mins to an hour.
You could also at this point, pour all of the contents of the pan into your crock pot and cook on high for 2 hours or low for 4-6 hours. Serve over Creamy or Polenta Cakes (as shown above) Polenta Recipe
**Roasted Asparagus: Place Cleaned & Snapped Asparagus into a baking pan. coat lightly with Olive Oil, Garlic Powder, Salt and Pepper and Roast in a preheated 375° oven for 10-15 minutes. Once Asparagus starts to get color remove from oven. Serve with a Drizzle of Lemon juice.
Serve Hot or at room temp!
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