Fabulous Fall Recipes
One-dish chicken and a super-quick, super-easy risotto.
By Mary Gunderson | Photos By Jamie Cole
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.
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.