Recipe Courtesy of Dr. Josh Axe“Italy is one of my favorite places on earth, and when my wife I can’t make it to Europe for a relaxing vacation, one of our favorite things to do is cook Italian food at home. Surprisingly, a lot of recipes are less intimidating than they seem, especially my super easy version of chicken cacciatore.Chicken cacciatore has always been one of my favorite meals—Italian or otherwise—because it’s based around healthy protein and veggies. I opt for free range chicken breast that’s healthy and lean and add in handfuls of veggies. The nutrition benefits of mushrooms are vast and not celebrated enough, and tomatoes are a great anti-inflammatory food. Add in the red wine—which can actually be good for you—and you have a dish that is both nourishing and delicious. And unlike other Italian favorites that are loaded with gluten and dairy, this dinner won’t cause digestive distress, leave you feeling fatigued or contribute to leaky gut.One more thing: Chicken cacciatore is traditionally served over pasta, but if you have celiac or gluten sensitivity, you can always choose a gluten-free pasta or creamy polenta. Want to go totally grain-free? This dish is just as tasty over a plate of greens or cauliflower rice.”
Just so you know, the "chicken teriyaki sauce" in a bottle does not taste like real teriyaki sauce in Japan. Teriyaki is a cooking technique. "Teri" means the "luster" given by the sweet soy sauce marinade and "yaki" means "cooking or grilling," and it’s not really the name of the sauce.
Click here to see 5 Essential Japanese Dishes to Know.
Authentic home-style Indian chicken curry is the Indian recipe people are most familiar with. It’s perfect with rice and naan, but you can always add veggies like potatoes, peas, and carrots to the dish if you’d like a one-pot meal.
Here’s a chicken recipe that comes together in a snap from Justin A. Turner, a 10-year veteran with the City of Atlanta Fire Rescue Department. It’s a stick-to-your-ribs meal that satisfies at the end of a long, hard day.Click here to see America’s Best Firehouse Chefs.
“This was my sister Heidi’s favorite dish growing up and she taught me how to make it. Many chicken cacciatore recipes call for boneless chicken breasts, but I prefer to use the skin and bones for more flavor. Ultimately you can choose the cuts of chicken you and your family prefer. You can even cut up a whole chicken.” – Maria Rodale, author of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. The Daily Meal is lucky enough to have an exclusive preview of Maria Rodale beautiful cookbook and will be featuring a number of her recipes leading up to the release of her new cookbook, Scratch. She is a passionate cook whose journey took her from learning to feed and nourish her family to exploring the food of other cultures to eventually starting her blog, Maria’s Farm Country Kitchen.Click here to purchase your own copy of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. Available October 11, 2016.
Sesame chicken is not really authentic Chinese food, but it is a classic dish served in Chinese restaurants throughout the United States. Lacking the Chinese takeout that so many folks take for granted out on the ranch, I learned to make this favorite takeout dish at home.
People always love this recipe because they don't usually think of using the skin this way when cooking a piece of chicken. It adds a perfect, crunchy texture, and you won't want to eat a chicken wrap any other way without it. Kids also have a lot of fun shaking the bag when seasoning the chicken.
I love this recipe because it comes across as this really impressive, elegant dish, but is so easy to make. It's the sauce that does it. Every step of the recipe is why it's so good, from flouring the chicken, frying it, and deglazing with white wine to the main event: artichokes. Feel free to play around with the ingredients as you please, though (mushrooms for artichokes, red wine for white), but always make the sauce in the same pan that you cooked the floured chicken.
Calvados is the famous apple brandy of Normandy, and the bonnes femmes of Normandy often use the spirit to flavor their cooking. But don't feel like you have to buy a bottle of the real thing for this chicken breast recipe. If there's an apple brandy made in your region, reach for that over calvados. As for the apples, use the best locally grown apples you can find. After all, the more local your products, the more true-to-France your cooking will be.
Chicken shawarma is a popular sandwich in the Middle East. It is basically a wonderful roasted chicken that has been marinated in an amazing yogurt spice mix, wrapped in pita bread with some pickles, fries, and tahini or garlic sauce. The secret to a chicken shawarma sandwich that is as good as — if not better than — your favorite Middle Eastern restaurant is the spice mix.
Mastic is one of the key players in that spice mix; you can find it at Greek or Middle Eastern stores. Buying a little will go a long way because it is used in very small amounts in recipes (it does wonders when added to ice cream or rice pudding).
This particular recipe for chicken shawarma came after a lot of experimenting and trying different recipes. The spice mix and cooking the onions and tomatoes with the chicken in the last five minutes (as opposed to using them raw) makes this sandwich a family favorite after the first bite.
If you want to add a smoky taste to the chicken, a trick I learned from my aunt is to get some tin foil and make it like a little plate. Heat a little piece of coal, and when it starts turning red, put it on the tin foil plate. Next, add a little piece of butter on top of the coal. It will start to smoke. Put the tin foil cup on top of the chicken shawarma in the pot and cover it for five to 10 minutes. The chicken will have a smoky flavor, almost as if it were grilled.
As our summer is starting to wind down it is time to start using up what we have in the refrigerator at the lake. All of my cherry tomatoes are coming at once and my basil is taking over the garden. I had a package of thin sliced chicken breast and decided to make this dinner.
If you know me then you will love another one of my one pot meals!
This was a dinner for two but there was enough left over for lunch!
NOTE: You can use chicken breast, cut in half then cover with plastic and thin using a mandolin.
For this recipe and other entertaining tips from Cindy's Table, click here.