Chicken Scottato Con Verdure (Seared Chicken With Vegetables)
"While at the local Farmer’s Market in town picking up fresh fruit and vegetables, there was one kiosk at the very end and you could smell what she was making all the way up the street. I ventured down to see what smelled so yummy. She of course, was selling her own brand of salt free/sugar free, natural seasoning. It’s called Benson’s and so far, I’m hooked. I used the Gusto Garlic and Herb. Look for it online. Benson’s Gourmet Seasoning out of Azusa, California.
This was a one pot meal (well, sort of…I used two because I only have a medium size non-stick pan) and really easy to make. The whole family enjoyed it and it’s so colorful and healthy for you."
photo by MOMMA-Mangia
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 chicken leg quarters
- 1 green zucchini
- 1 yellow zucchini
- 1 bell pepper
- 1 red onions or 1 yellow onion
- 1 portabella mushroom (or several Baby Bellas)
- 1⁄2 cup red wine
- 1 dash pepper, to taste
directions
- Generously season the chicken all over (I like to rub the seasoning in, as it seems to stick better) and then add to a very hot non-stick pan. Do not add any oil or butter, put it in dry! Reduce heat to medium and sear on all sides until nice and brown.
- While the chicken is browning, prep your vegetables. You can use whatever vegetables you like and/or have on hand. I like to rough chop/slice my vegetables and keep them more on the rustic side. I would say about ½ inch-3/4 inch slices on a diagonal is what I prefer.
- Once the chicken is completely browned on all sides, I add the cut up vegetables and continue cooking the chicken with the vegetables. You can lower the heat to medium low, or low at this time. You will notice that between the chicken and the vegetables there’s a considerable amount of liquid in the pan. I added some good red wine (it so happened to be the same wine I was drinking…a nice Cabernet from our good friends at Del Bondio Winery in Napa) to the pan and continued to cook. I would say all and all it took about 35 minutes to cook this.
- Mangia!
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RECIPE SUBMITTED BY
MOMMA-Mangia
San Clemente, California
I'm Rita and I Love my "F" words...Food, Family, and Friends.
I am a Mom of two wonderful teenagers and also have the best dog on the planet!
M.O.M.M.A. is an acronym I came up with and it stands for "Memories Of My Mom Anna". My Mom was born and raised in Italy and I grew up with her always in the kitchen cooking. She never wrote a recipe down and yet she was one of the best cooks. I have the same passion my Mom did regarding food. I love to cook and I am teaching my own how to do the same.
Mangia!
