Tuesday, March 13, 2012

Dukan Chicken with Olives

Chicken with Olives
We loved this recipe.  It reminded us of a southwestern inspired pasta.  (BTW, we love Flamidwyfe's blog and noticed she like a lot of other food bloggers post pics of their dishes during various cooking stages...so when possible, we will try to do the same!)

It was another busy weekend, but we were able to try two new recipes from two of our new food blog finds!  Our uncle is coming to town and he's staying with us so we spent a good part of Sunday prepping his room and doing some spring cleaning.

We chose these recipes because a storm system which brought chilly weather, amazing lightning displays, a lot of rain (as in some areas were flooded and received over 30 inches of rain within a matter of a few days) and even marble sized hail...we wanted something warm and "comfort foodish".

This first recipe by the Pioneer Woman went well with whole wheat linguine but would also go well with brown rice, quinoa or by itself!  We definitely had to Dukan this recipe as the Pioneer Woman cooks with a butter, etc.

Onions, bell peppers and garlic cooking
RECIPE:
Serves 4-6
Prep Time: 15 minutes (or more if you're removing a lot of fat from your chicken)
Cook Time: 1 1/2 hours (most of the time is baking time)

1-2 T. olive oil or non-stick spray
6 chicken thighs, boneless, skinless, fat removed (if you're feeding big eaters, 8 pieces would be better)
1 medium red onion, diced
5 cloves garlic, minced
1 green bell pepper, seeded and diced (recipe calls for large pieces, but the male half doesn't like them in large pieces)
1 - 28 oz. can whole tomatoes, juices squeezed out and minced (recipe says chopped, but again, the male half won't eat tomatoes like that)
1 c. dry white wine (or low sodium chicken broth)
kosher salt and pepper
1/4 c. non-fat half and half with up to 1 T. cornstarch mixed in (depending on how thick you like your sauce - we used 1 t. since we didn't want it too thick)
1 c. whole green olives (stuffed)
12 oz. cooked whole wheat linguine, cooked al dente

Tossing chicken with pasta
Preheat oven to 375 degrees Fahrenheit.  We don't own an oven proof skillet, so we made ours in our non-stick pan, then transfered the food to a square pan for baking.  Heat 1 T. oil in pan over medium high heat.  Add chicken and brown on both sides.  Transfer chicken to your baking pan.   Add more olive oil to the pan if needed, reduce heat to medium and add bell peppers, onions and garlic.  Cook for a couple minutes.  Add tomatoes and cook for a minute or two.  Season with salt and pepper to taste.  Pour in wine and stir.  Pour sauce over chicken, cover with foil and bake for 45 minutes.

Remove pan from oven, remove foil, add olives and half-and-half mix.  Shake pan gently to mix, cover and bake for another 15 minutes.  In the meantime, cook your pasta.  We tossed the chicken sauce with the pasta before serving.

This could be adjusted to fit into Cruise if you use the chicken broth and no pasta.

Enjoy...we sure did!

4 comments:

  1. OH MY GOODNESS that looks good!!!

    For cruise you could use the thin sliced zucchini "pasta"... yum, yum!!!!

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  2. Absolutely, great idea! We've never made zucchini "pasta" because the male half doesn't like zucchini but I've had it at Chai's and it is great!

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  3. I made this tonight... Fantastic! Made a couple of changes and will post in tomorrows blog... Thanks for such wonderful recipes!

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    1. Great! Can't wait to see your version!

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