I was hungry for Chicken and garlic. I search and found 2 recipes I wanted to make. This is what I picked, Pioneer Woman’s Chicken with Tomatoes and Garlic. It was YUMmmy!
Chicken with Tomatoes and Garlic
- 8 pieces Chicken Legs Or Thighs ( I used 4 thighs and 4 Breast)
- Salt And Pepper, to taste
34 T Tablespoons Olive Oil 12 Tablespoon Butter
- 1 can (28 Ounce) Diced Tomatoes
- 1 can (
1428 Ounce) Whole Tomatoes 23 Tablespoons (Heaping) Tomato Paste
- Fresh Herbs: Basil, Parsley, Sage, Rosemary ( I used Basil and Parsley)
- pinch of red pepper flakes
811 cloves Garlic I ♥ Garlic 🙂
- 16 ounces, weight Pasta
- Grated Parmesan Cheese, For Serving
½3/4 cups White Wine (or Red Wine) ( I used White)
Preheat oven to 400 degrees. Salt and pepper chicken legs.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and red pepper flakes to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add basil and parsley, Garlic cloves that have been peeled (but whole) garlic, and the chicken. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it’s overly thin(mine was perfect) if not, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
Another great dish from PW. This dish may look difficult, but it was really easy. Perfect for when company is coming over. You pop it in the oven and forget about it.
I found this next recipe on Pillsbury.com. I was looking for something quick and yummy. This was both of them. I took it to a dinner party. I made 2 because I knew Grace would be giving me grief about not leaving some at home. She loved it. I was afraid she was going to eat the whole thing before we even left!
Upside-Down Cinnamon-Apple Coffee Cake
- 1 1/2 cups chopped peeled apples ( I used Granny Smith)
- 1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
- 1/2 cup pecan halves or pieces
- 2 tablespoons margarine or butter, melted
- 1/3 cup firmly packed brown sugar
- 2 tablespoons corn syrup
- My addition: splash of vanilla
Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan. Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans. In small bowl, combine margarine, brown sugar, vanilla and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan. Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.
This dish is perfect for a brunch!
What are you making for Easter? I am in charge of Salad, I will be making my favorite springtime salad, Strawberry Blueberry Romaine Salad.
Happy Easter Everyone!
~Relish Life & Food!