Fabulous Fall Recipes

One-dish chicken and a super-quick, super-easy risotto.

By Mary Gunderson | Photos By Jamie Cole

Spanish Skillet Chicken

Spanish Skillet Chicken

Spanish Skillet Chicken

1 pound boneless chicken breasts, cut into 2- x 3-inch pieces

2 tablespoons all-purpose flour

Salt and pepper

2 to 3 tablespoons olive oil, divided

1 large onion, halved lengthwise and cut into thin strips

2 ribs celery, chopped

2 to 3 cloves garlic, chopped

1  (15-ounce) can petite diced tomatoes

2 roasted red peppers, diced (see “Oven-Roasting Peppers”)

1 cup chicken broth

Juice of one lemon or ¼ cup white wine

12 pitted Kalamata olives

1 teaspoon smoked Spanish paprika

½ teaspoon oregano, crushed

½ teaspoon thyme, crushed

Salt and pepper to taste

Microwave Risotto (recipe follows)

Chives, chopped, for garnish

Toss chicken pieces with flour, salt and pepper. In large skillet, heat 2 tablespoons olive oil. Add chicken pieces and brown on all sides over medium-high heat. Move chicken to edge of skillet.

Add as much of remaining olive oil as needed. Stir in onion strips, celery and garlic. Cook over medium-high heat until onion is wilted.

Stir in remaining ingredients, along with salt and pepper. Bring to a boil.

Cover and cook over low heat, about 20 minutes, until chicken is tender and flavors are blended.

Serve with Microwave Risotto and garnigh with chopped, fresh chives. Yield: 6 to 8 servings.

Microwave Risotto

1 medium onion, chopped

1½ cups Arborio rice (short grain) rice or 1½ cups long grain rice

2 tablespoons butter

2 to 3 cloves garlic

4½ cups chicken broth

Place onion in 3-quart, microwave-safe bowl. Cook, uncovered, at full power for 21/2 minutes. Stir in rice, butter and garlic; cook, uncovered, for 2 minutes. Don’t let rice brown. Stir in broth. Cook, uncovered, for 101/2 minutes.  Stir and cook another 10 to 11 minutes or until rice is al dente. Salt and pepper to taste. Yield: 6 to 8 servings.