Roman-Style Chicken

Inspired by
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html


Ingredients
1 kilo chicken
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
2  bell pepper, sliced
1 tsp paprika
100 grams bacon
2 cloves garlic, chopped
1 head onion, chopped
2 cups fresh tomato, chopped
1 tsp dried  thyme leaves
1 teaspoon italian seasoning
1/2 cup water
2 tablespoons capers


Directions

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. 
• In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add garlic, onion, bell peppers and bacon
• cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.  
• Add the tomatoes, and herbs. 
• Using a wooden spoon, scrape the browned bits off the bottom of the pan. 
• Return the chicken to the pan, add the water, and bring the mixture to a boil. 
• Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• add the capers.Stir to combine and serve.

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Chicken Pasta with Mushroom sauce

inspired by this recipe
http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50682


Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup 
• 1/2 cup milk 
• 1/2 c carrots cubes
• 1/2 c potato cubed
• 2 cups cubed  chicken fillet
• 250 grams Macaroni noodles
• 1/4 cup grated Parmesan cheese (Millel is my favorite brand though it's hard to look for it nowadays
• 1/4 teaspoon ground black pepper 
• 1/2 cup shredded Cheddar cheese (Manolia quickment)

Recipe looked simple but i had to add filipino touch…

• saute 1 tbsp garlic , 1/2 onion in oil 
• stir fry cubed chicken until done
• add in campbell soup, milk, vegetables, parmesan cheese and black pepper. 
• add in cooked spaghetti and transfer to a baking pan/casserole.
• sprinkle with cheese and bake at 400F for 25 mins or until vegetables are done.

Chicken with 40 Garlic Cloves

recipe from

http://www.williams-sonoma.com/recipe/chicken-with-40-garlic-cloves.html


Ingredients:

• 2 chickens, each 4 lb., cut into 8 serving pieces
• Salt and freshly ground pepper, to taste
• 3 Tbs. extra-virgin olive oil
• 40 garlic cloves, peeled
• 1 Tbs. minced fresh rosemary
• 1 Tbs. minced fresh thyme
• Zest of 2 lemons
• 1/4 cup white wine
• 3/4 cup chicken stock
• 3 Tbs. unsalted butter, at room temperature, cut into pieces

Directions:
Preheat an oven to 400°F.

1. Season the chicken with salt and pepper. 
2. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate. 
3. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. 
4. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. 
5. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more. 
6. Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil. 
7. Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside. Serves 8.