This is the perfect one-pot meal for the weekend!
This is not an easy one-pot recipe. I mean, it does make me like this dish even more (who doesn’t like easy cleanup?), but what I really love about this quick dinner is its simplicity. This country-style Italian chicken recipe is so good and well-balanced, you’ll be reusing it in a variety of ways throughout the week and back again. The Mediterranean weight loss program is recognized as one of the important balanced meal cultures, and this dish is no exception.
Need to improve the taste?
Italian cooking is known for taking fairly simple elements and elevating them. They take regular or garden onions, a good stock and tomatoes in the sun and give them the care and attention they deserve. With this country-style Italian hen, taking another minute to cook the veggies at the right temperature actually makes a difference. When you take the fried chicken out of the pan, you’re left with all the beautiful flavor. This might be removed along with the hen soup to create a layered, gigantic savory post.
First, don’t be afraid to go warm when it comes to bell peppers. They take a lot of heat, which is why we love to bake them on the grill. Before lowering the heat to sweat the onions and garlic, flip the heat and let the peppers flip over on a sizzling pan to get hot. Garlic burns easily, so you don’t need to use the same overheating temperature.
What can I eat with this?
The possibilities for this rustic Italian chicken recipe are pretty great. You can shred the chicken for a pasta sauce, eat it as a sandwich, or eat it as a salad dressing. Personally, I’m thrilled to have this dish with Italian bole pilaf with toasted pine nuts. Or, use this Italian Chickpea Salad for a lighter meal.
If you’re going to be cooking for a lot of people, pasta like traditional Sicilian caponata are inexpensive options. Plus, this Italian Sweets and Bitter Onions recipe simmers onions, wine, brandy, and raisins together and pairs wonderfully with meat or fish.
country style italian hen
This is a one pot meal for the weekend!
24 ounces boneless skinless hen breasts, 4 whole breasts
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 pink bell pepper cut into strips
1 yellow onion cut into strips
2 cloves garlic chopped
15 oz can diced tomatoes, unsweetened
1 tablespoon Italian seasoning
1/2 cup low-sodium chicken stock
1/4 cup recent parsley, chopped
Season the hens with salt and pepper. Heat 2 tablespoons of olive oil over medium heat. Once hot, add chicken and fry until golden on both sides, remove from pan and set aside. Then again, chicken doesn’t have to be fully cooked.
In the same pan as the chicken, add the remaining olive oil, pink and yellow peppers, onion, and garlic. Cook dinner until vegetables begin to melt. Stir in diced tomatoes, Italian seasoning, and chicken stock. Return the chicken to the pot and bring to a simmer over low heat. Cover and cook for about 20 minutes, or until the chicken is cooked through and really tender. Sprinkle the nearest parsley on top and serve.