Valerie Bertinelli Chicken Thighs Today Show – Valerie Bertinelli has plenty of hearty chicken recipes up her sleeve that will curb any cravings for something warm and hearty. No matter what flavor combo you’re after — whether it’s a cheesy casserole or a juicy, succulent thigh — Bertinelli’s got your back.
Here are some hard-to-resist chicken recipes from Bertinelli that will keep people full and feeling good.
Valerie Bertinelli Chicken Thighs Today Show
Heirloom garlic, while not as long-lasting as the commercial varieties available in most grocery stores, has a stronger flavor and tends to be sweeter. If you only have regular garlic, feel free to substitute it. Recipes made from this immune-boosting little allium make a perfect, nutritious comfort food.
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This hearty Italian dinner has so many different vegetable flavors, you don’t even need a side dish. The best part? You can make a complete dinner with just one pan.
The flavor in this wonderful one-pot casserole is reminiscent of a fun appetizer, Spinach and Artichoke Dip. What makes it even better is that it doesn’t have any heavy, overly creamy ingredients, the chicken breast gives it a healthy dose of lean protein and it only takes 10 minutes to pop in the oven.
Tender chicken cutlets with a delicious crispy Parmesan crust are topped with fresh, peppery arugula and lemon. It is delicious, filling and full of nutrients. Technique Tip: To make fresh breadcrumbs for this recipe, place a quarter of a small bowl of sourdough in a food processor and process to a coarse crumb. Fresh breadcrumbs can be stored in an airtight zip-top bag in the freezer. Remove and defrost the amount you need before use.
Substitution Option: If PV Dutch yellow potatoes are not available, substitute baby Yukon Gold potatoes, cut into small wedges. Fresh breadcrumbs are best here, but you can also substitute panko breadcrumbs.
Valerie Bertinelli’s Crispy Chicken Cacciatore Recipe
Place a 1-gallon resealable plastic bag in a large bowl, open the bag and roll the sides down. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup Dijon, lime juice, thyme, crushed red pepper, and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (outside the bag) to mix all the ingredients, making sure to coat the chicken completely in the marinade. Return the bag to the bowl and refrigerate for 2 hours.
Preheat oven to 425°F. Remove the marinated chicken from the refrigerator and let it come to room temperature while you grill the vegetables.
Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Remove and dry with paper towels.
In a 9-by-12-3-inch baking dish, add the cleaned leeks, potatoes, red onion, 1 tablespoon olive oil, and a generous sprinkle of salt. Mix so that everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and brown in spots, but the potatoes are not torn. Remove from the oven and set aside until ready to add the chicken to the baking dish.
Sweet And Spicy Apricot Bbq Chicken Thighs Recipe
While the vegetables are roasting, use tongs to remove the chicken from the marinade to the baking sheet, making sure to wipe up any chopped onion or garlic in the marinade. Next, set a large sieve over a large bowl and strain the marinade; Protect liquid and solid.
Sprinkle salt all over the chicken. HEAT 1 tablespoon olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Sear chicken on both sides, 3 minutes per side; Work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Remove the sauté pan, wipe off any black bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; Fry for 2-3 minutes until soft. Stir in the flour until fully incorporated, and then stir in the reserved marinade liquid and chicken stock. Bring to a boil and cook for 2 minutes; For food safety reasons, it’s important to boil the mixture for a few minutes.
Pour the fried onion mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10-15 minutes, until the chicken is almost cooked through (about 150°F).
Remove the chicken from the oven, sprinkle with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for another 12 minutes, until the chicken is finished cooking and the breadcrumbs are browned on top. Serve immediately. The bright and fresh Ginger-Scallion Sauce does double duty in this recipe; It is also used in marinades for chicken and as a dip. This is a simple and quick summer dish that is full of flavor.
Crunchy Mustard Chicken Bake Recipe
Technique Tip: Sauce and marinate the chicken ahead of time so that when it’s time to eat, all you have to do is grill the chicken. If using an outdoor grill, oil the grill to prevent the chicken from sticking.
SWAP OPTIONS: Swap out the chicken for any protein you want, like shrimp, salmon, steak or tofu! Cooking time will vary. Ginger-Scallion Sauce can be used as a marinade, pasta salad dressing, and also makes a great dipping sauce for dumplings or egg rolls.
Pour 2 tablespoons Ginger-Scallion Sauce into a large bowl and refrigerate the rest until ready to use.
2 Tbsp of reserved Ginger-Scallion Sauce In a bowl, mix soy sauce, rice vinegar, vegetable oil and sambal oelek. Beat to combine, then add the chicken thighs. Toss the chicken thighs to coat with the marinade. Let the chicken marinate for 30 minutes at room temperature.
Healthy Low Carb Recipes From Valerie Bertinelli
Heat a grill or pan to medium-high heat. Remove the chicken, smooth side up, to a paper towel-lined baking sheet. Season the smooth side with 1/2 tsp salt and 1/2 tsp pepper.
Transfer chicken, seasoned side down, to hot grill or skillet. Season the bottom half with 1/2 tsp salt and 1/4 tsp pepper. Grill the chicken for 10 minutes, turning it once.
Flip the chicken and cook for an additional 7 to 10 minutes, until the internal temperature of the chicken is 165 F and there is a good grill mark. Remove the chicken to a plate.