Best Chicken Jardinière Recipes

EASY ITALIAN CHICKEN GIARDINIERA

Easy Italian Chicken Giardiniera image

Easy Italian Chicken Giardiniera is a delicious, full of flavor recipe made with only 5 pantry ingredients. It's 30 minute supper cooking at it's tastiest!

Provided by Christine Mello

Time 30m

Number Of Ingredients 7

Ingredients

1 tbsp olive oil
1 pound chicken breast (boneless, skinless cutlets)
salt and pepper (to taste)
1 cup mild giardiniera (chopped)
1/2 cup mozzarella cheese (shredded)
2 tbsp parmesan cheese (shredded)
sliced olives and chopped parsley for garnish

Steps:

Heat olive il in medium skillet until shimmering. Add chicken and sprinkle with salt and pepper. Cook 4 - 5 minutes on each side until golden brown and has reached 165°F on an instant read thermometer inserted in thickest part of chicken.
Top chicken with giardiniera, dividing equally among breasts. Sprinkle cheeses equally over vegetables. Cover pan and cook until cheeses are melted.
Garnish with parsley and serve hot.

Nutrition Facts : ServingSize 1 piece, Calories 215 kcal, Carbohydrate 1 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 85 mg, Sodium 398 mg, Sugar 1 g

CHICKEN JARDINIèRE

Chicken Jardinière image

This is a classic French chicken stew. For convenience you can prepare the stew ahead, leaving out the green peas; then add the peas for the last 2 minutes of reheating to preserve their texture and color.

Provided by Vickie Parks @Northwestgal

Categories Chicken

Number Of Ingredients 16

Ingredients

1 tablespoon(s) peanut oil or canola oil
2 1/2 ounce(s) pancetta, cut into 1-inch long strips (about 1/2 inch thick)
4 - skinless chicken leg quarters, about 2 pounds total
2 tablespoon(s) all-purpose flour
1 teaspoon(s) black pepper
1/2 teaspoon(s) salt
3/4 cup(s) dry white wine (sauvignon blanc is recommended)
3/4 cup(s) water
1 1/4 cup(s) sliced carrots, about 1-inch thick
1 1/2 tablespoon(s) garlic, coarsley chopped
12 small red potatoes (about 8 ounces)
8 medium cremini mushrooms (about 5 ounces)
12 small pearl onions (about 4 ounces)
1 - sprig fresh thyme
1 cup(s) frozen petite green peas
2-3 tablespoon(s) fresh parsley, chopped

Steps:

Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 2 minutes. Add chicken; cook 8 minutes, turning once.
Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and 3/4 cup water. Add carrot, garlic, potatoes, mushrooms, onions and thyme; stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes.
Add peas to pan. Bring mixture to a boil; cook 2 minutes.
Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.