I love the sauce on this chicken! This recipe is taken from Food & Wine Magazine’s Quick from Scratch Chicken Cookbook.
1 Tablespoon cooking oil
4 bone-in chicken breasts (about 2 1/4 pounds in all)
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 Tablespoon butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 teaspoons flour
6 Tablespoons dry vermouth or dry white wine
2/3 cup canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes, drained
1/4 teaspoon dried thyme
2 Tablespoons chopped fresh parsley
1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
2. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
3. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
These were a big hit at the dinner party I hosted last night. They are super easy to make. The recipe asks for pecorino cheese (which I found out is a Romano cheese). Pecorino cheese is available at Deluca’s. I used Kraft Parmesan for the 1/2 cup Parmesan and freshly grated Parmesan to replace the 1/4 cup of pecorino with great results. This recipe is taken from “The Italian Way – Cooking with the Deluca’s”.
12 large button mushrooms
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, coarsely chopped
Salt and pepper to taste
2 tablespoons Italian flat-leaf parsley
1 tablespoon dried oregano
1/4 teaspoon red chili pepper flakes
1/2 cup Parmesan cheese
1/4 cup pecorino cheese
1/4 cup mozzarella cheeses, grated and then chopped fine, either by hand or with a food processor
1. Wash and dry the mushrooms and remove the stems. Using a paring knife, cut away some of the mushroom cap to form a larger cavity. Set aside. (Mushrooms can be cleaned and refrigerated in an air-tight container for up to two days before use).
2. Melt the butter over low heat in a saucepan and add the oil, garlic, salt, pepper, parsley, oregano, and chili pepper. Let the spices steep in the liquid for 5 minutes. Meanwhile, combine the three cheeses in a small bowl.
3. Place the mushroom caps in a baking dish. Spoon the butter and oil mixture evenly into the mushroom caps and fill with the cheese mixture. Broil the mushrooms until cheese is golden, about 8-10 minutes. Serve hot.
A great way for the kids to eat their vegetables! I used cauliflower. This recipe was taken from The New Food Processor Bible by Norene Gilletz.
2 cloves garlic
2 medium onions, cut in chunks
1 to 2 tbsp olive oil
2 medium carrots, cut in chunks (about 1 cup)
2 medium potatoes, peeled and cut in chunks (about 2 cups)
1 head cauliflower or 1 bunch broccoli, cut into florets (about 8 cups)
6 cups vegetable broth (or 6 cups water plus 2 tbsp instant pareve chicken soup mix)
Salt and pepper to taste
2 tbsp fresh parsley
2 tbsp fresh dill
2 tbsp fresh basil
1. STEEL BLADE: Drop garlic through feed tube while machine is running; process until minced. Add onions and process with 3 or 4 quick on/offs, until coarsely chopped.
2. Heat oil in a large pot on medium-high heat. Add garlic and onions and sauté for 5 minutes, until golden. Add carrots, potatoes and cauliflower or broccoli to pot. Add broth; it should barely cover the vegetables. Season with salt and pepper.
3. Bring to a boil, reduce heat, cover partially and simmer 25 to 30 minutes, stirring occasionally.
4. Remove solids with a slotted spoon and process in batches on the STEEL BLADE together with parsley, dill and basil.
This is one of my top 10 dinner favorites. It’s easy to make and the kids gobble them up! The recipe calls for focaccia, but I just use fresh buns from the grocery store. In the picture I used fresh buns from Harvest Bakery. The recipe also calls for ground turkey which isn’t always easy to find so I just buy a big turkey breast and grind it up in my food processor. I also BBQ mine and we don’t add the tomatoes. This recipe is taken from Food & Wine magazine’s Quick From Scratch Chicken Cookbook.
1 1/2 pounds ground turkey
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 scallions including green tops, chopped
1/4 teaspoon fresh-ground black pepper
2 tablespoons milk
1 egg, beaten to mix
2 tablespoons cooking oil
1/4 pound provolone cheese, sliced
1/2 cup mayonnaise
3 tablespoons pesto, store bought or homemade
1 10-inch round or 8-by-10-inch rectangle of focaccia
1/2 pound tomatoes, sliced
1. In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.
2. In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.
3. Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.
4. Top the bottoms of the focaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.