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Get Forked Friday: Winter Chicken Ragu - an easy one pot meal that's good on a cold day!

Chicken-rague

Winter Chicken Ragu An easy one pot meal that's so good on a cold day!

What you need:

Chicken Thighs
8 Roma Tomatoes cut into large chunks
1 Bay Leaf
1 small sprig of rosemary chopped
10 cloves of fresh garlic chopped
3 Carrots diced
2 leeks diced
1/2 large red onion Julianne 2
stalks of celery diced
1 1/2 cup of a good chianti Italian seasoning
Salt and pepper to taste

What to do:

Season your chicken on both sides with your favorite Italian seasoning, salt and pepper Put a good swig of olive oil in your dutch oven or large high sided pan and heat up on med high add the rosemary and bay leaf for just a min to flavor the oil, remove till later Put the chicken in the pan and brown both sides then remove Drain some of the fat if needed turn the heat down to medium low and put in the garlic to sauté for approx 1 min Add the Onion, Celery, leek, Carrot, rosemary and Bay leaf as well as a little of your Italian seasoning, salt and pepper and sauté on med/low for approx 10-15 min. The longer and lower onions cook the sweeter they get Add the tomatoes stir well turn heat on high and add the wine, place the chicken on top of the ragu, turn heat down to medium/low and cover, cooking for approx. 30 min After 30 min uncover and allow another 5-10 min of cooking time to cook the alcohol off the wine

Serve over Rice! Note: The wine tends to make the chicken meat red/purple your chicken isn't undercooked, just discolored rom the wine.

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate me. Please read the disclosure.


Get Forked Friday: 3 Bean Chili with Pesto

Recipe

3 Bean Chili with Pesto! 

What you need:

Olive Oil
1 Yellow Onion Chopped
2 Carrots Diced
3 Diced Beefsteak Tomatoes
1/2 Cup of dried Black Eyed Peas rinsed
1/2 Cup of dried Cannellini Beans or Navy Beans rinsed
1/2 Cup of dried red kidney beans rinsed
1 Sprig of Fresh Thyme
6 cloves of fresh garlic minced
3 Tablespoons of Toasted pine nuts
3 Cups of Veggie Broth
2 tablespoons of Fresh Parsley chopped fine

What you do:
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the minced Garlic and cook until lightly golden. Add the onion and carrots and cook until tender, about 5-7 minutes, add the thyme. Stir in the tomatoes, reserving about 1/2 cup for the Pesto. Stir in the Vegetable broth, Salt and Pepper to taste and bring to a boil. Add all the beans and turn down the heat to simmer. Cover. Cook for Approx. 1-2 hours or until beans are tender on low. For the Pesto: Combine the remaining tomatoes, pine nuts, parsley, & approx ¼ cup olive oil, along with a good pinch of salt and pepper in a small bowl, Mixing well. To serve: Divide the chili among individual bowls and top with the pesto. Mix it all up if you choose! I love serving this with a good crusty bread! Alternative: If you want a much faster version of this yummy chili you could use canned beans and have dinner ready in about 10 minutes!

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate me. Please read the disclosure.