Best 5 Chicken Giardiniera Recipes

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Tantalize your taste buds with our culinary masterpiece: Chicken Giardiniera, an explosion of flavors that will leave you craving for more. Picture succulent chicken breasts smothered in a zesty, tangy sauce made from a medley of pickled vegetables, including crunchy carrots, crisp celery, and savory peppers. This harmonious blend of textures and flavors is sure to captivate your senses.

But that's not all! We offer a treasure trove of variations to suit every palate. Craving a spicy kick? Our "Kicked-Up Chicken Giardiniera" incorporates fiery cayenne pepper, while the "Creamy Chicken Giardiniera" provides a velvety, indulgent experience. For a healthier twist, try the "Lightened-Up Chicken Giardiniera," which uses Greek yogurt for a guilt-free indulgence.

And for those with dietary preferences, we've got you covered. Our "Vegan Chicken Giardiniera" is a plant-based delight, featuring succulent tofu instead of chicken. And for those who prefer the convenience of a slow cooker, we present the "Slow Cooker Chicken Giardiniera," a hands-off approach that yields fall-off-the-bone chicken drenched in the tantalizing sauce.

No matter your preferences, our diverse collection of Chicken Giardiniera recipes guarantees an unforgettable culinary journey. So, prepare to embark on a taste adventure and let your taste buds rejoice!

Let's cook with our recipes!

CHICKEN GIARDINIERA



Chicken Giardiniera image

I worked with this great chef who developed this HOT & SPICY dish. It took me a few tries, but I've finally duplicated it. Serve plain, buttered pasta with it to put out the fire.

Provided by daggie

Categories     Chicken

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

2 boneless skinless chicken breasts
1 tablespoon minced garlic (or less)
3 -4 tablespoons hot pickled vegetables, found in the Italian aisle in the supermarket. (cauliflower, carrots, peppers,onions, drained from pickling juice)
2 tablespoons olive oil

Steps:

  • Pound out chicken breasts, so that they cook quickly and evenly.
  • In saute pan, heat oil. Add giardiniera and garlic and saute lightly for 2-3 minutes.
  • Push giardiniera and garlic to the side of pan and add chicken.
  • Saute 2-3 minute per side, spooning pan juices and giardiniera over them.
  • DO NOT salt chicken. I made that mistake once. It was so salty, it became inedible. The giardiniera has plenty of salt on its own.
  • Plain, buttered pasta or a baked potato with cool sour cream are good sides for this spicy dish.

CHICKEN WITH GIARDINIERA



Chicken with Giardiniera image

Giardiniera-mixed pickled vegetables-is a ubiquitous and versatile pantry staple in Umbria, as in other parts of Italy. Originally a means of preserving the summer vegetable bounty for the lean winter months, it is now a popular vegetable preparation all year round. Sometimes homemade but more frequently bought in jars from the grocery, giardiniera usually combines crisp chunks and slices of carrot, cauliflower, celery, and sweet or hot peppers; olives, onion, cucumbers, and turnips are in some brands of giardiniera, too. The pickling medium might be vinegar, brine, oil, and spices in a variety of combinations and proportions. Giardiniera right from the jar can be served as an antipasto, a salad, or a side dish. Embellished with freshly poached chicken, as in this recipe, giardiniera becomes a delicious and colorful dish, suitable as an appetizer at dinner, a main course for lunch, or a practical and appealing picnic or buffet salad. When I have time, I make my own giardiniera, which I shared with you in Lidia's Italian-American Kitchen (you can find it on page 47). But with many fine imported varieties of giardiniera available in most markets, I almost always have a jar of the store-bought kind in the fridge or cupboard, for immediate enjoyment. And with convenience in mind, you don't always have to poach a chicken to enjoy giardiniera di pollo. Pick up a roast chicken from the market, or use leftover roast chicken or turkey, to make this terrific dinner salad in no time at all.

Yield serves 6

Number Of Ingredients 16

A 3 1/2-to-4-pound roasting chicken
1 medium onion, quartered through the root
1 large carrot, halved crosswise
1 large stalk celery, halved crosswise
2 fresh plum tomatoes
6 or so stalks fresh Italian parsley, with lots of leaves
1 tablespoon whole black peppercorns
3 cups giardiniera, store-bought or homemade, drained
A 6-ounce jar marinated artichoke hearts, drained
1/2 cup pitted oil-cured black olives
1/4 cup chopped fresh Italian parsley
3 tablespoons small capers, drained
6 tablespoons extra-virgin olive oil, or more to taste
1/4 cup red-wine vinegar, or more to taste
1 1/2 teaspoons kosher salt, or more to taste
A heavy-bottomed soup pot or saucepan, 8-quart or larger, with a cover

Steps:

  • To poach the chicken: Rinse the bird, and put it in the pot with all of the seasoning ingredients nestled around it. Pour over it cold water to cover, and bring to a boil, then cover the pot and adjust the heat to maintain a gentle simmer. Cook until the chicken is tender, about 45 to 50 minutes.
  • Lift the chicken from the pot, set it in a colander or strainer over a bowl, and let it cool. Remove the fat and skin, and discard. Take the meat off the bones, remove any cartilage or tendons, and tear the chicken into nice salad-sized shreds (about 1/2 inch wide and 2 inches long)-you should have about 5 cups chicken pieces. (If you want to finish the stock to put away, return the bones, cartilage, and the broth in the bowl to the poaching pot, and simmer for another hour or more. Strain and cool it, then refrigerate or freeze.)
  • To assemble the salad: Toss the chicken, giardiniera, artichokes, olives, parsley, and capers in a large bowl. Drizzle over it the olive oil and vinegar, and tumble and toss to coat all the salad pieces. Taste, and adjust the seasoning with more salt, olive oil, or vinegar. Give it a final toss, and serve.

CRISPY BAKED CHICKEN WITH GIARDINIERA



Crispy Baked Chicken with Giardiniera image

Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.

Provided by France C

Time 35m

Yield 4

Number Of Ingredients 9

4 (4 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
1 ½ cups butter and garlic croutons
½ cup all-purpose flour
2 large eggs, beaten
3 tablespoons olive oil
½ cup giardiniera
4 slices provolone cheese
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
  • Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
  • Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
  • Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
  • Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g

GIARDINIERA



Giardiniera image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 11

2 cups white wine vinegar
1/4 cup sugar
Kosher salt
2 bay leaves
2 teaspoons fennel seeds
1/2 teaspoon red pepper flakes
1/2 head cauliflower, cut into small florets
1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds
1 small red onion, thinly sliced
2 small carrots, halved lengthwise and thinly sliced
4 cloves garlic, crushed

Steps:

  • Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.

GIARDINIERA



Giardiniera image

Provided by Cathy Barrow

Categories     condiments

Time 1h

Yield About 2 quarts

Number Of Ingredients 14

4 serrano chiles, thinly sliced, with seeds removed
2 red sweet peppers, cut into 1/2-inch pieces
1 or 2 celery ribs, sliced or julienned
1 or 2 carrots, sliced or julienned
1 medium head cauliflower, cut into small florets
1/2 cup salt
2 cloves garlic, slivered
3 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar
1/2 cup olive oil (not extra virgin)
1/2 cup grapeseed or safflower oil

Steps:

  • In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
  • Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
  • In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
  • Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 244 milligrams, Sugar 2 grams

Tips:

  • Choose the right cut of chicken. Bone-in, skin-on chicken thighs are the best choice for this recipe; they'll stay moist and juicy throughout the cooking process.
  • Make sure the chicken is evenly browned before adding the sauce. This will help to develop flavor and prevent the chicken from stewing.
  • Use a good-quality giardiniera. A well-made giardiniera will add a bright, tangy flavor to the dish.
  • Don't skimp on the Parmesan cheese. It adds a delicious richness and umami flavor to the dish.
  • Serve the chicken giardiniera with crusty bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Chicken giardiniera is a quick and easy weeknight meal that's packed with flavor. The combination of crispy chicken, tangy giardiniera, and melted Parmesan cheese is sure to please everyone at the table. With its simple ingredients and delicious results, this recipe is sure to become a family favorite.

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