Category Archives: Poultry

Recipe: Chicken Cacciatore

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This recipe for Chicken Cacciatore is the real deal and tastes like the an old Italian family recipe.  Also known as Hunter Style Chicken, this meal is the perfect combination of dark and light meat chicken and when paired with delicious tomato, mushroom, onion, garlic and oregano it’s enough to make anyone’s mouth water.

Feel free to serve over rice – as called for in our recipe, or if you’re feeling a little adventurous spring for cheesy risotto, mashed potatoes or a few cups of your favorite pasta. Chicken Cacciatore is one of those meals that gets better each time you prepare it and further customize it to your family’s tastes. This recipe has been known to include additional ingredients like celery, crushed red pepper, zucchini, basil and red bell pepper, so feel free to get a little creative!

Photo Courtesy: myhappycasa.blogspot.com

Photo Courtesy: myhappycasa.blogspot.com

Ingredients (serves 4):

  • 2.5-3 Pounds broiler chicken
  • 2 Cups onion, thinly sliced in rings
  • 1/2 Cup green bell pepper, sliced
  • 2 Cloves garlic
  • 1 Can tomatoes, drained
  • 1 (8-ounce) Can tomato sauce
  • 1 (3-ounce) Can sliced mushrooms, drained
  • 1/4 Cup shortening
  • 1 Teaspoon salt
  • 1/4 Teaspoon oregano
  • 1/2 Cup all purpose flour
  • Rice

How to Prepare Chicken Cacciatore:

  1. Disassemble the chicken by cutting into two breasts, two wings, two thighs and two legs.
  2. Wash all pieces and cut dry.
  3. Melt shortening in a large skillet over medium heat.
  4. Combine salt, oregano, and flour.
  5. Coat chicken with mixture, then cook in the skillet 15 to 20 minutes until light brown.
  6. Remove chicken and set aside.
  7. Add onion rings, green pepper and garlic to skillet.
  8. Cook and stir over medium heat until onion and pepper are tender.
  9. Stir in tomatoes, tomato sauce and mushrooms.
  10. Add chicken to sauce and cover tightly.
  11. Simmer 30 to 40 minutes or until chicken is fork tender.
  12. Serve over rice.

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Recipe: Chicken Pot Pie with Cornbread Crust

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Burrr! These below freezing temperatures call for some classic comfort food to warm you up from the inside out and homemade chicken pot pie with cornbread crust is just the ticket. If you have a freezer full of Passanante’s Home Food Service foods you probably already have all the ingredients needed to make this simple cold weather favorite.

Interested in expanding your horizons with more hormone-free meats, organic produce and irresistible pre-made meals?? Check out our full product listing here.

Chicken Pot Pie with Cornbread Crust

Chicken Pot Pie Filling:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 1/4 cup flour
  • 2 cups hot chicken stock
  • 2 cups cooked chicken, chopped
  • 1/2 cup frozen peas
  • 1 potato, diced and boiled
  • 1 1/2 cups cooked carrots, chopped
  • salt and pepper to taste
  • dash of Tabasco sauce
  1. Preheat oven to 400 degrees
  2. Place oil and butter in a pan with onion and saute for 4-5 minutes
  3. Blend in flour and slowly whisk in the chicken stock
  4. Cook the mixture until thickened (3-4 minutes)
  5. Stir in chopped cooked chicken, frozen peas, potato, cooked carrots, salt, pepper, and Tabasco sauce
  6. Pour evenly into a 2-quart casserole dish coated with cooking spray
  7. Cook until heated through and thickened.

Cornbread Crust:

  • 3/4 cup yellow corn meal
  • 3/4 cup flour
  • 1 tablespoon baking powder
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons canola oil
  1. Combine yellow corn meal, flour, baking powder, sugar, and salt in a mixing bowl
  2. In a separate mixing bowl, combine milk, egg, and canola oil
  3. Add this mixture to the dry ingredients stirring until just moist
  4. Spoon the batter evenly over the top of the chicken pot pie-filled casserole dish
  5. Bake until golden brown; about 22-25 minutes.

Serve with warm rolls and enjoy!

Leftover Recipes: Turkey Stroganoff & Turkey Chili

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From everyone at Passanante’s Home Food Service, we hope you had an incredible Thanksgiving weekend with your family and friends. We look forward to this holiday each year and have had a great time sharing recipes with all of our customers and fans over the last month.

Preparing a huge and elaborate feast is such an exhausting task that it’s no wonder we’re thrilled to have leftovers for days — BUT if you’re anything like us, you’ve had just about all the leftover turkey sandwiches you can take and there’s still tons left in the fridge. Luckily we crawled out of our turkey coma just long enough to post a few simple recipes you can try out this week… they’re simple, delicious, easy to whip up, and can be ready in less than 30 minutes. Enjoy!

Carving a turkey

Turkey Stroganoff (serves 4):

  • 2 tablespoons butter
  • 8 oz. sliced mushrooms
  • 1 small yellow onion, chopped
  • 1 clove of garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 pound chopped turkey
  • 1 1/2 cups chicken stock
  • 1/2 cup sour cream
  • salt and pepper to taste
  • 3-4 cups cooked and buttered noodles
  1. Melt butter and saute mushrooms, onions and garlic for 4 to 5 minutes
  2. Add flour, tomato paste and turkey
  3. Cook an additional 3 to 4 minutes
  4. Add stock and simmer until sauce is thick
  5. Take pan off heat and add sour cream, salt and pepper
  6. Serve over hot noodles

 

Turkey Chili (serves 6-8):

  • 1 tablespoon olive oil
  • 2 cloves of garlic, minced
  • 1 medium yellow onion, chopped
  • 1 yellow or orange bell pepper, chopped
  • 1 or more jalapeños, chopped
  • 2 teaspoons cumin
  • 1 15oz. can cream corn
  • 1 15oz. can corn, drained
  • 1 17oz. can chopped green chiles
  • 1 10oz. can green enchilada sauce
  • 1 15oz. can white or navy beans, drained
  • 2 cups milk
  • 3-4 cups shredded turkey
  • 4 oz. Monterey Jack cheese
  • 1/4 cup cilantro, chopped
  1. In a large pot, heat oil over medium heat
  2. Add garlic, onion, bell pepper and jalapeños and cook until veggies are soft
  3. Add cumin, corns, chiles, sauce, milk, beans and turkey
  4. Simmer for about 10 minutes or until chili is nice and hot
  5. Serve with cheese and cilantro

Recipe: Thanksgiving Turkey Gravy

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No Thanksgiving feast is complete with out an oversized gravy boat full of rich and flavorful homemade turkey gravy. This next recipe for our favorite turkey gravy is not for the faint of heart. Many cooks are quick to discard the bag of giblets found in the cavity of the turkey, but this tasty topping requires every last bit of them. Enjoy turkey gravy on mashed potatoes, dressing (stuffing), sopped up in homemade rolls, over thick slices of freshly cut herb roasted turkey… now that I think about it… just spoon it over your entire plate and enjoy!

Thanksgiving Dinner

Ingredients for Turkey Gravy:

  • Turkey giblets (found in turkey cavity )
  • 8 Hard boiled eggs
  • 3 Cups of milk
  • 1 Cup of turkey broth
  • 3 Tablespoons flour (may add more to thicken)
  • Salt and pepper

How to prepare Thanksgiving Day Turkey Gravy:

  1. Peel and chop boiled eggs. Set aside
  2. Simmer all of the giblets that come inside the turkey in just enough water to cover them. It will cook down quickly. Continue to add water and cook it down until very done. The giblets will make their own soupy gravy.
  3. Remove giblets with slotted spoon and chop all of them finely. Take the meat off of the neck and chop it. (Be brave!)
  4. Add the giblets back to the soupy gravy
  5. Add the milk and broth from the baking turkey
  6. Add the eggs
  7. Thicken the gravy with a rue of flour mixed with milk. It may take more than 3 tablespoons of flour. Your rue should be smooth and pourable so you don’t end up with little flour balls in the gravy.
  8. When done the gravy should be thin.

Recipe: Chicken Cordon Bleu

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Fall is in full swing, and with this nice cool weather comes that hankering for good old comfort food. This next recipe for Chicken Cordon Bleu is easy, but tastes like it took hours to prepare. The best part? If you’re a Passanante’s Home Food Service customer you probably already have most of the necessary ingredients in your home/freezer! So, without further adieu, start heating up your oil and get ready for another delicious home-cooked meal.Chicken Cordon Bleu RecipeWhat you’ll need:

  • 4 Grade-A boneless skinless chicken breast halves
  • 4 Thin slices of fully cooked hormone and antibiotic-free smoked ham
  • 4 Thin slices of Swiss or Gruyere cheese
  • 1 Cup dry bread crumbs
  • 2 Eggs
  • 1 Tablespoon water
  • 1/2 Cup vegetable oil
  • 1/2 Cup all purpose flour
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
  • Lemon wedges (optional)
  • Parsley (optional)

How to prepare Chicken Cordon Bleu:

  1. Lay the chicken flat between 2 sheets of wax paper. With a mallet, flatten each breast half to about 1/4″ thickness.
  2. Place 1 slice of ham and 1 slice of cheese on each breast half.
  3. Beginning at the narrow end, roll up and press the meat firmly together.
  4. In a pie plate combine flour, salt and pepper. In a second plate, spread the bread crumbs. And in a shallow bowl, beat eggs and water.
  5. Roll a chicken piece in flour, shake off the excess; dip in the egg mixture and roll in bread crumbs, pressing crumbs evenly onto the chicken.
  6. Place the coated chicken on a wire rack and let stand for 20-30 minutes at room temperature to firm the coating. You can also prepare in advance and refrigerate until 30 minutes before frying.
  7. When ready to cook, heat the oil to 375 degrees in a deep skillet.
  8. Fry the prepared chicken pieces over medium heat, turning occasionally with tongs for 8 minutes or until golden brown.
  9. Drain on paper towels, garnish with lemon wedge and parsley if desired, and serve hot!