Best Chicken Jardinière Recipes

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.

CRISPY BAKED CHICKEN WITH GIARDINIERA

Crispy Baked Chicken with Giardiniera image

Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.

Provided by France C

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

4 (4 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
1 ½ cups butter and garlic croutons
½ cup all-purpose flour
2 large eggs, beaten
3 tablespoons olive oil
½ cup giardiniera
4 slices provolone cheese
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g

CHICKEN GIARDINIERA

Chicken Giardiniera image

I worked with this great chef who developed this HOT & SPICY dish. It took me a few tries, but I've finally duplicated it. Serve plain, buttered pasta with it to put out the fire.

Provided by daggie

Categories Chicken

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 boneless skinless chicken breasts
1 tablespoon minced garlic (or less)
3 -4 tablespoons hot pickled vegetables, found in the Italian aisle in the supermarket. (cauliflower, carrots, peppers,onions, drained from pickling juice)
2 tablespoons olive oil

Steps:

Pound out chicken breasts, so that they cook quickly and evenly.
In saute pan, heat oil. Add giardiniera and garlic and saute lightly for 2-3 minutes.
Push giardiniera and garlic to the side of pan and add chicken.
Saute 2-3 minute per side, spooning pan juices and giardiniera over them.
DO NOT salt chicken. I made that mistake once. It was so salty, it became inedible. The giardiniera has plenty of salt on its own.
Plain, buttered pasta or a baked potato with cool sour cream are good sides for this spicy dish.