Best Corsican Chicken With Sun Dried Tomatoes Recipes
CROCK POT CORSICAN CHICKEN
I nice crockpot recipe for a great chicken dish. I use this Recipe #18553 recipe for what is called for. It's great to have made up ahead of time just for dishes like this. The use of chicken thighs instead of breasts makes the dish cheaper and more flavorful. Don't let the long ingredient list scare you away. It only looks like a fancy pants recipe. Once you throw it all together in the crockpot, the most work you have to do is in making the sauce at the end.
Provided by LilPinkieJ
Categories Chicken Thigh & Leg
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consommé and vermouth. Cover. Put on low for 4-5 hours.
- Add olives and peel. Recover. Put on high for 30 minutes.
- Remove chicken and keep the pieces warm.
- Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.
Nutrition Facts : Calories 211.4, Fat 8.4, SaturatedFat 3.1, Cholesterol 102.1, Sodium 896.2, Carbohydrate 6.3, Fiber 1.2, Sugar 2.3, Protein 24.6
CORSICAN CHICKEN
Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. -Mary Bergfeld, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. , Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.
Nutrition Facts : Calories 287 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 808mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
CORSICAN CHICKEN RECIPE - (4.5/5)
Provided by á-25087
Number Of Ingredients 17
Steps:
- In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange peel. Cover and cook on high for 30 minutes. Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. Sprinkle with basil, pimientos and parsley.
SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE
This is a wonderful chicken dinner: Chicken breasts are pounded thin, sauteed, and then paired with a creamy white wine sauce with sun-dried tomatoes. Everything is cooked in 1 skillet.
Provided by Cooking44
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
- Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
- Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
- Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.
Nutrition Facts : Calories 495 calories, Carbohydrate 13.7 g, Cholesterol 153.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 16.7 g, Sodium 591.1 mg, Sugar 0.5 g
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