Elegant Dinner Recipes

Chicken Cacciatore, Cilantro Lime Chili & Tarragon Apple Pork Chops

© Lynn Smythe

Nov 21, 2007

Chicken Cacciatore Recipe

This dish is wonderful served on top of a bed of linguine. For a complete meal, serve this recipe along with a fresh garden salad and lots of crusty Italian bread to sop up all the delightful tomato sauce.

Ingredients for the Chicken Cacciatore:

• 1/3 cup olive oil
• 1 cup onions - peeled and minced
• 4 cloves garlic - minced
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 pounds chicken breast - skinned and cut into 1” pieces
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh marjoram - minced
• One (14 ½ ounce) can diced tomatoes with juice
• 4 cups tomato sauce
• ½ cup white wine

Directions for the Chicken Cacciatore:

1. Place the oil in a large frying pan placed over medium heat.
2. Add the onions and cook for 5 minutes.
3. Stir in the garlic and cook for 1 more minute then add the onion/garlic mixture to a slow cooker set on low heat.
4. On a large plate mix together the flour, paprika, salt and black pepper.
5. Dredge the chicken pieces in the seasoned flour and cook in the frying pan until golden brown on both sides.
6. Place additional oil in the frying pan if needed to prevent the chicken from sticking to the bottom of the pan.
7. Place the cooked chicken into the slow cooker along with the remaining ingredients and stir well.
8. Cook on the lowest setting of the slow cooker for 2-3 hours until the chicken is very tender.

Cilantro Lime Chili Recipe

Serve this chili over rice or noodles. This dish can also be used to fill tacos or burritos if desired. The chili can also be served as an appetizer dip, along with lots of crisp corn chips. This recipe makes approximately 8-10 servings.

Ingredients for the Cilantro Lime Chili:

• 2 cups diced onions
• ¼ cup olive oil
• 2 pounds lean ground beef
• 6 cloves minced garlic
• One (28 Ounce) can diced tomatoes in sauce
• 1 tablespoon light brown sugar
• ¼ teaspoon hot pepper sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups chopped green pepper
• One (16 ounce) jar chunky salsa
• One (15 ounce) can kidney beans - rinsed and drained
• One (15 ½ ounce) can whole kernel corn - drained
• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh marjoram
• 1 tablespoon fresh thyme leaves
• Juice and zest from 2 limes
• ¼ cup minced fresh cilantro

Directions for the Cilantro Lime Chili:

1. Add the oil to a large stock pot placed over medium heat.
2. Stir in the onions and cook for 5 minutes.
3. Add the ground beef and cook for 7 more minutes.
4. Stir in the garlic and cook for 1 more minute.
5. Stir in the tomatoes, brown sugar, hot pepper sauce, salt, black pepper and green pepper and simmer over medium low heat for 10 minutes.
6. Stir in the salsa, kidney beans, corn, oregano, marjoram and thyme and simmer for an additional 20 minutes.
7. Remove the pan from the heat and stir in the lime juice, lime zest and cilantro.

Pork with Tarragon Apple Glaze Recipe

Serve this dish with rice or noodles and freshly steamed broccoli if desired. Makes 4 servings.

Ingredients:

• 4 thick cut pork chops
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup olive oil
• ½ cup white wine
• ½ cup apple juice
• 2 tablespoons minced tarragon

Directions:

1. In a small bowl mix together the paprika, garlic powder, salt and pepper.
2. Use this mixture to season both sides of the pork chops.
3. In a large frying pan place the oil over medium heat.
4. Add the seasoned pork chops to the pan and cook for 5 minutes per side.
5. Deglaze the pan by adding the wine and stir until all the pan drippings have been incorporated.
6. Add the apple juice and tarragon and cook until the sauce has been reduced in half.

For other dinner recipe ideas see the articles Traditional Italian Meal and Thanksgiving Feast for Vegetarians.

Chili Peppers

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