Casserole with Vegetables and Various meat my way

Updated: 1 day ago

Today, I prepared a nutritious and flavorful dish featuring cavolo nero, a dark, leafy green known for its rich nutritional profile and robust taste. This vibrant green was complemented by succulent ribs and tender chicken, creating a hearty meal that is both satisfying and wholesome.

The addition of vegetables such as celery, carrots, and fennel not only enhances the dish with an exceptional taste but also adds a delightful crunch and a variety of textures that elevate the overall dining experience.
The ribs, which are marinated to infuse them with flavor, are conveniently baked in the oven. This method of cooking allows you to attend to other tasks, making it an ideal choice for a busy day. As they slowly roast, the meat becomes tender and juicy, while the flavors meld beautifully.
Meanwhile, the chicken, seasoned to perfection, cooks alongside the ribs, absorbing the savory aromas and contributing to the dish's overall depth of flavor. Incorporating these fresh ingredients results in a meal that is abundant in essential vitamins and proteins, which are vital for our daily bodily functions and overall health.
The cavolo nero is particularly rich in vitamins A, C, and K, along with essential minerals, making it an excellent addition to our diet. The colorful array of vegetables not only contributes to the nutritional value but also makes the dish visually appealing, inviting everyone to dig in.

Preparation

The preparation of this meal is straightforward and swift, with a cooking time that ensures that all ingredients blend perfectly. The simplicity of the recipe allows even novice cooks to create a delicious and impressive dish without feeling overwhelmed.

Serving Suggestion

This meal is perfect for a Sunday family lunch, offering generous portions that can easily satisfy a crowd. It encourages sharing and conversation around the table, making it a wonderful way to bring family and friends together.

Moreover, this dish pairs exceptionally well with a variety of sides, including pasta, polenta, rice, mashed potatoes, or quinoa. Each option provides a different texture and flavor profile, allowing you to customize the meal to suit your preferences or dietary needs. Whether you prefer the heartiness of polenta or the lightness of quinoa, these side dishes complement the main components beautifully.

Conclusion

For those interested in recreating this delightful meal, links to the recipe can be found in the NOTE section below. Following the recipe will yield fantastic results, ensuring that you too can enjoy a nutritious and flavorful dish that is sure to impress at your next gathering.

Ingredients: simple, total time: 3 hours. 4-6 servings

2 bunch cavolo nero black cabbage/ washed and separated leaves
Olive oil EVO to taste
1 onion/ cut into ribs
1 stalk celery/ finely chopped
3 medium carrots/ cut into rings
1 fennel/ cut into ribs or 3 potatoes-diced
salt and pepper to taste
800 g ribs in separated pieces
200 g smoked bacon/ diced
1 tsp dry spice Vegeta for ribs
2 tsp red ground paprika for ribs
6 chicken thighs/ boneless cut in pieces bites (If you prefer a piece of chicken, you can leave it)
2 medium tomatoes/ chopped without peel or 150 ml tomato paste
1 full Tbsp tomato concentrate + 100 ml water
2 medium cloves of garlic/ minced
120 ml dry white wine
500 ml vegetable broth
2 Tbsp parsley leaves/ finely chopped
deep casserole or pot

Preparation:

Preparation meat:

First, you will prepare the chicken meat by removing the skin and separating the meat from the bones. Cut the chicken into bite-size pieces. Season the meat with salt and pepper to taste and set aside. If you prefer a piece of chicken, you can leave it, for me it was more convenient this way.
Cut the bacon into cubes, set aside.
Put the ribs separated in a pieces in a bowl and cover with oil to taste, add salt, black pepper to taste and sprinkle with red ground paprika, rub well.
Arrange the ribs on baking paper in an oven tray and bake in an oven heated to 180°C, on the middle level, after 40 minutes. Turn off the heat.
While the ribs are baking, prepare the rest of the vegetables.

Preparing Vegetables

Wash the vegetables well and peel them. Cut all vegetables as described above.
For cavolo nero cut off the thicker stems in a V shape with a sharp knife cut the larger leaves in half and put the smaller leaves aside.
Cut the fennel and onion nto ribs, cut the carrot and celery into cubes. Chop the garlic set aside.
Pour 500 ml water into a small saucepan and add 1/2 soup cube, as soon as it boils, turn off the heat.

Continue processing:

First, fry the diced bacon until golden brown, remove with a slotted spoon on a napkin to absorb excess fat.
Pour the oil into a deep pot or casserole dish and heat on a low, moderate heat. Add the onion and sauté for about 5 minutes until softened.
Then add chopped: carrots, celery pour 100 ml of water, stir well and simmer for about 10 minutes, covered, stir occasionally.
When the liquid little evaporated, add sliced chicken meat, as well as smoked bacon, let it simmer about 10 minutes until the meat a get a lighter color, stir occasionally.
After the time has passed, pour dry white wine over all the meat and let the alcohol evaporate.
Now add: minced garlic, cavolo nero, chopped tomatoes, tomato concentrate, vegetable broth, and baked ribs. Cover pot - cook on a low-moderate heat, cook for about 1 hour with stirring occasionally.
After the specified time add: fennel, more water if necessary:- cook for another 1 hour and 30 minutes, stir occasionally.
During cooking, add spices to taste: salt and ground black pepper. Towards the end of cooking, sprinkle with parsley leaves.
This dish must not be soupy, but rather mild, with a little sauce made from whole vegetables and meat.
Polenta, mashed potatoes or quinoa go well with this dish. I will leave you a link in the note in the lower part of the text.
Serve warm in shallow plates.
Scoop up the ingredients with a slotted spoon, then pour them into a plate, add side dishes as desired, pour the sauce with a spoon it over.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

Quinoa: Pour 1 glass (250ml) of quinoa into a pot, pour over the same amount of boiling water and 1/2 tsp of salt, wait 5-7 minutes for it to swell. Serve on plates with the help of a pudding plastic mold or for muffins. By pouring into the molds and tamping them a little, then turn it upside down in the plate and put it away so that you will have a nice shape. You can do this with the ice cream scoop tool.
During cooking, I did not add water, I added very little salt and pepper to taste.
Instead of fennel you can add potatoes cut into cubes.
You can use other meat instead of chicken in this dish if you want, veal, pork or beef, as well as dry meat and sausages.
Keep the rest of the food covered in the refrigerator for up to 3-4 days.
Heat with portions in small saucepan or microwave.