Category: Chicken

Quick Cooking Chicken Bolognese

Posted on by Carfagnas Market

The roots of Bolognese sauce can be traced back to the city of Bologna, nestled in the heart of Emilia-Romagna.  Bolognese is a hearty meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The rich meat sauce is most often served with handmade pasta, such as fettucine or pappardelle.  

This recipe is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight.

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped, about 1/2 cup
  • 1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup
  • 1 large carrot, peeled and finely chopped, about 3/4 cup
  • 2 teaspoons kosher salt, divided
  • 1 pound ground chicken
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 3/4 cup whole milk
  • 2 cups prepared Carfagna’s Italian pasta sauce
  • 1 pound fresh tagliatelle, fettucine, or pappardelle 
  • 1 cup fresh grated Parmesan cheese, divided
  • 1/2 cup fresh basil, chopped
  • Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil,and olive oil.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Carfagna’s Pomodoro Basilico Pasta Sauce
  • Fresh Fettucine Pasta
  • Ground Chicken
  • Parmesan Cheese

Risotto-Style Pasta with Chicken and Mushrooms

Posted on by Carfagnas Market

Making pasta in the style of risotto is not new, however, perhaps not traditional.  The pasta takes in flavor just as it does with rice, absorbing the stock as it hydrates and cooks.  With the addition of garlic and mushrooms, the pasta becomes seasoned with great taste and yields to a luscious texture.  As done with any risotto, you will need to tend to the pasta stirring and adding stock for roughly 20 minutes.  Think of it as a relaxing transition from a full day while enjoying a glass of wine.  

  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 tablespoon minced garlic
  • 2 cups brown or white button mushrooms, sliced
  • 1 tablespoon tomato paste
  • 2 cups dry gemelli or penne pasta
  • 1/2 cup dry white wine
  • 3-4 cups chicken stock
  • 3 boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 teaspoons kosher salt, divided
  • black pepper
  • fresh parsley, chopped
  • fresh grated Parmesan cheese


Working with a large Dutch oven pan over medium-high heat, add in the olive oil.  When the oil is hot, add in the onion, garlic and mushrooms, stirring to coat in oil.  Cook while stirring occasionally for 6-7 minutes, then add in 1 teaspoon of kosher salt and a few grinds of black pepper.  Add in the tomato paste, stirring to incorporate with the mushrooms.  Add the dry pasta to the pan with the mushrooms, stirring together, then add in the wine, stirring for 2-3 minutes.  The wine will bubble and absorb into the mix.  Lower the heat to medium.  

Meanwhile, have the stock on the stove in a pan over a low temperature to stay warm.  Once the wine has absorbed into the mix, begin ladling 1/2 cup of stock into the pasta mix, stirring to combine.  After the ladle of stock has absorbed into the pasta, continue adding 1/2 cup at a time until you have added 2 cups.  At this point taste a piece of pasta to determine the tenderness.  It will mostly likely be too firm.  

Add in the chicken thighs and 1/2 teaspoon of kosher salt, stirring with the pasta.  Cook the chicken while continuing to add more stock and stirring.  Check the chicken for doneness of internal temperature of 165 degrees.  When the chicken has reached the correct temperature, taste the pasta for texture.  You will want a tender pasta but not soft.  If it’s not yet tender, add another half cup of stock, as needed.    

Remove from the heat, adjust for seasoning, garnishing with fresh parsley and grated Parmesan cheese. 

Featured Market Ingredients

Carfagna’s Olive Oil

Gemelli or Penne Pasta

Chicken Thighs

Parmesan Cheese

Dry White Wine

Braised Turkey Braciole

Posted on by Carfagnas Market
  • 1 3-pound boneless turkey breast with skin, butterflied and lightly pounded
  • 1/2 cup breadcrumbs
  • 1/4 cup each fresh grated Parmesan & Pecorino cheese
  • 1 tablespoon fresh sage leaves chopped, plus 4-6 whole leaves
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 teaspoon dried fennel seed
  • 5 tablespoons olive oil, divided
  • 4 teaspoons kosher salt, divided
  • 4 slices provolone cheese
  • 1 cup chicken or turkey stock
  • 1 24-ounce jar of pomodoro basil sauce
  • 3 cloves garlic, smashed and peeled
  • 2-3 sprigs fresh basil

Preheat oven to 375 degrees. Have ready a large Dutch oven with a tight-fitting lid and 4 pieces of butcher’s string each cut 18-inches long. Set aside.

Have the butcher butterfly the turkey breast, lightly pounded to lay flat. Lay out the turkey breast skin-side down onto a large cutting board. Sprinkle 1 1/2 teaspoons salt evenly over the turkey breast. Place the sliced provolone cheese down the center.

In a medium bowl, combine the breadcrumbs, Parmesan and Pecorino cheese, chopped sage, chopped rosemary, fennel seed, 1/2 teaspoon salt, and 2 tablespoons olive oil. Stir to bring together. Evenly sprinkle the breadcrumb mixture over the turkey and cheese. Beginning at the end without the skin, begin to roll the turkey breast up enclosing the breadcrumb mixture, finishing with skin-side up and seam-side down against the board.

Evenly tie the roll with the butcher’s string in 4 places across the turkey breast to keep it closed in a roll. Tuck 1 or 2 sage leaves under each tied string. Season the roll with remaining 1 teaspoon of salt. Drizzle 2 tablespoons olive oil over the top of the turkey roll.

Heat the Dutch oven over medium-high heat, adding the remaining 1 tablespoon olive oil. When hot, place the turkey roll skin-side down into the hot pan cooking without turning or moving it for 5-6 minutes until the skin is deep golden brown. Flip the turkey roll over to brown the other side for 3-4 minutes. Carefully add the cup of stock, then add the jar of sauce, rinsing the jar with a cup of water adding this to the pan, plus the smashed garlic cloves. Gently stir to combine, then add the sprigs of basil. Cover the pan with the lid placing it into the oven, roasting until the internal temperature reaches 160 degrees, about 40-45 minutes. Remove the pan from the oven, let the turkey rest in the pan for 10-15 minutes. Remove the turkey roll from the pan and cut into thick slices serving with the sauce.

Featured Market Ingredients

  • Boneless, Skin-on Turkey Breast
  • Parmesan Cheese
  • Pecorino Cheese
  • Sliced Provolone Cheese
  • Carfagna’s Pomodoro Basilico Sauce

Braciole is an Italian cooking technique which refers to a piece of meat that is stuffed, rolled, seared, and then braised in sauce. More commonly done with beef or veal, but during the end of year holidays when turkey breast is more readily available, it makes for a festive dinner delight. Ask the butcher to butterfly the turkey breast for you, and then gather the ingredients at the Market for the best of Italian comfort food for Sunday supper.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Chicken Wellington

Posted on by Carfagnas Market
  • 1 tablespoon extra-virgin olive oil
  • 1 Tablespoons butter
  • 4 4 ounce skinless, boneless chicken breasts
  • ½ medium onion, finely chopped
  • 2 teaspoons minced garlic
  • I Tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 1 teaspoon ground black pepper
  • 1 9”x14” sheet refrigerated or thawed puff pastry
  • 2 slices bacon, fried and crumbled
  • 8 ounces Baby Bella mushrooms, woody stems removed and chopped
  • 4 ounces of cream cheese, softened
  • 1 Tablespoon Dijon Mustard
  • 4 ounces Brie or Gruyere cheese, cut into 4 thin slices
  • 1 egg, beaten

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Heat the olive oil and butter in a skillet over medium high heat. Season the chicken breasts with salt, and pepper. Cook until evenly browned, about 2½ -3 minutes per side, turning only once. Transfer to a plate and set aside.

In the same skillet, cook the bacon over medium high heat until crispy. Remove from the skillet, blot on a paper towel, then crumble.

In the same skillet with the bacon grease, place the onion, garlic and mushrooms and cook over medium heat stirring occasionally, until the mushrooms lose their moisture and onions are tender, about 5 minutes. Do not burn the garlic. Stir in the crumbled bacon and parsley.

Cut the puff pastry into 4 equal pieces. Place a cheese slice topped with a chicken breast in the center of the piece of puff pastry.

Combine the cream cheese and Dijon mustard in a small bowl.Spread ¼ of the cream cheese mixture over each chicken breast.Top with ¼ of the mushroom mixture.

Fold the top and bottom of the pastry over the chicken, trimming with kitchen shears or a knife so puff pastry is fairly evenly surrounding the chicken. Press the pastry seams together with damp fingers to seal. Place seam-side down on the prepared baking sheet. Decorate the tops with leftover pastry if you like! Brush the tops with some of the beaten egg.

Bake in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Cut each Chicken Wellington in half or serve whole. Garnish with whole Berry Cranberry Sauce.

View upcoming cooking classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

While Chicken Wellington is a classic British dish, its delightful flavors have found a place in the hearts of many, including those in Italy. This savory creation, featuring tender chicken wrapped in puff pastry with layers of mushrooms and a rich duxelles, has become a culinary crossover that resonates with Italian palates. The Italian appreciation for fine ingredients and culinary craftsmanship welcomes the essence of Chicken Wellington, and it is not uncommon to find variations or adaptations in Italian kitchens. The dish showcases the universal appeal of combining quality poultry with expertly crafted pastry, transcending cultural boundaries and making its mark on the diverse tapestry of global cuisine.

Capri Style Chicken Cacciatore

Posted on by Carfagnas Market
  • 1 tablespoon olive oil
  • 4 boneless, skinless large chicken thighs
  • salt and pepper to taste
  • ½ large onion, diced
  • 1 small bell pepper, large dice
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, chopped
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1/2 cup chicken broth
  • 1/2 teaspoon red chili pepper flakes (optional)
  • 1 ½ (14 ounce) cans diced tomatoes
  • 1 ½ teaspoons Italian seasoning
  • 1/4 cup olives, mixed, pitted
  • salt and pepper to taste

Directions

Heat the oil in a large pan over medium-high heat, add the chicken (seasoned with salt and pepper) and saute until very browned before removing from the pan and setting aside.

In the same pan, add onion, peppers and mushrooms and cook until tender, about 5-7 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the broth and deglaze the pan by scraping the brown bits off the bottom with a wooden spoon while the broth sizzles.

Add the tomatoes, herbs, chicken and olives. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, until meat registers 165 degrees on a meat thermometer. Season with salt and pepper.

This recipe is featured in our Amalfi Coast Comfort Food Cooking Class. View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Capri Style Chicken Cacciatore is a delectable dish that captures the essence of the Amalfi Coast’s culinary heritage. This flavorful creation combines tender chicken cooked in a rustic tomato-based sauce with olives, capers, and aromatic herbs. The dish is a tribute to the vibrant and fresh ingredients that characterize the coastal region, where the azure waters meet the rocky cliffs. The Amalfi Coast, known for its picturesque landscapes and gastronomic treasures, infuses its distinct flavors into the Capri Style Chicken Cacciatore. With every bite, one can savor the Mediterranean influence and the harmonious blend of ingredients that evoke the sun-soaked charm of this captivating coastline. It’s a culinary journey that mirrors the allure and richness of the Amalfi Coast’s culinary traditions.