alaskafoodmom

Food made easy for busy moms.

Rustic Italian Chicken May 4, 2011

Filed under: Chicken,Comfort Food,What's for Dinner? — alaskafoodmom @ 7:04 am
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I created this dish recently after craving something comforting and looking at a whole chicken in my refrigerator.

Afterthought: Some additions to this dish that might step it up a notch on the comfort factor is to add in a can of drained and rinsed cannellini beans or white beans and whole pitted kalamata olives just before placing into the oven. Finish the dish with shredded fresh basil and/or coarsely chopped flat leaf/Italian parsley.

Whole chicken cut up and extra fat removed
Kosher salt and fresh ground pepper to taste
Garlic, granulated
Italian seasoning
½ cup flour
3-4 tablespoons extra virgin olive oil
1 sweet onion in large chunks
1 red pepper in large chunks
¾-1 cup dry Marsala wine
1 can chopped tomatoes in juice

Preheat oven to 400 degrees.  In a large cast iron pan or heavy bottom, oven safe pan, heat olive oil over medium heat.  Season chicken with salt, pepper, garlic and Italian seasoning.  Dredge chicken in flour and tap off extra.  Add chicken to hot pan and brown on both sides.  Add onions and peppers and continue cooking for about 2-3 minutes.  Add in Marsala wine and tomatoes with juice.  Continue to cook until sauce is boiling.  Transfer pan to the oven and cook for 30 minutes, or until onions and peppers are soft.  Serve with pasta or wild rice and garlic bread to sop up juices.

 

Marinara Sauce

Filed under: Comfort Food,Pasta,The Basics,Vegetarian,What's for Dinner? — alaskafoodmom @ 5:57 am
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Homemade marinara sauce is very easy to prepare and can be made on the weekend to store in the freezer for use later.  This is a basic recipe and can certainly have other ingredients added according to preference.   Some additional ingredient ideas would be red peppers, zucchini, mushrooms, shredded carrot, sun dried tomatoes, roasted garlic, capers, and/or kalamata olives.

6 medium sized onions

1 cup extra virgin olive oil

4 – 32oz cans whole peeled tomatoes

1 large container fresh basil

1 head garlic

2 tablespoons dried oregano

2 tablespoons sugar

Salt and pepper to taste

In a large stockpot, heat up olive oil over medium heat.  Add chopped onions and cook until translucent.  In a blender, mix together the whole tomatoes with peeled whole garlic and basil leaves.  Blend until just mixed together.  Add to stockpot with dried oregano, sugar, salt and pepper to taste.  Simmer on medium low heat for about 30 minutes.  Transfer sauce to prepared containers and allow to cool to room temperature before storing in the freezer.