Tuscan Chicken with Zucchini and Tomatoes

IMG_0463 3

This Tuscan Chicken dish is made with the most delicious creamy tomato Parmesan sauce, chicken thighs, zucchini and tomatoes. Be sure to have some crusty bread on hand, because this sauce is to die for. When it comes to chicken thigh recipes, its hard to beat this one.


Serves 4

Ingredients:
1 tablespoon extra-virgin olive oil
4 to 6 bone-in, skin on chicken thighs
Kosher salt,to taste
Freshly ground black pepper, to taste
1 teaspoon dried oregano
2 sprigs of fresh rosemary
1 tablespoon thyme
1/2 teaspoon dried marjoram
1 teaspoon crushed fennel seeds
3 tablespoons unsalted butter
3 cloves garlic, minced
1 zucchini, sliced
1 summer squash, sliced
1 cup cherry tomatoes
1/2 cup heavy cream
2 tablespoons milk
1/4 cup freshly grated Parmesan Cheese

For Garnish:
Fresh basil leaves
Tomato wedges

Directions:
In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper,oregano,rosemary, thyme basil, marjoram, fennel seeds. Cook until the skin is golden brown and crisp, 8 to 10 minutes per side. Remove from skillet and set aside.

In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add the zucchini, summer squash and cherry tomatoes to the skillet and cook for 5-10 minutes, until the cherry tomatoes begin to burst.

Reduce the heat to a simmer and add the cream and the milk. Add Parmesan cheese and stir until a creamy sauce forms. Continue to simmer until the sauce is slightly reduces, about 3 minutes. Taste and adjust the seasoning, as needed. Remove the rosemary sprigs.

Return the chicken to the skillet to skillet and cook until heated through, 5 to 7 minutes. To serve, garnish with a chiffonade of fresh basil and tomato wedges if desired.

 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!


Shrimp Scampi Florentine Pasta

IMG_0045 2

The classic Florentine preparation places the main ingredient on a bed of buttery spinach, topped with sauce and cheese and browned under the broiler. We’ve replicated the basic idea, giving you all those rich and cheesy flavors, but with less effort than a full-on Florentine. We’ve even improved it, with a bit of heat from the red pepper flakes. Tip: An easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

SERVES 2

INGREDIENTS:

5  ounces spaghetti pasta
2 tablespoons olive oil
1/2 pound 16-20 count shrimp, peeled and deviened
1 shallot, peeled and minced
2 garlic cloves, minced
5 ounces  baby spinach, roughly chopped
¼  bunch fresh flat leaf parsley, minced
2 teaspoons mirepoix base or vegetable
¼ cup light cream
1 ounce grated Parmesan cheese
Salt, to taste
Ground black pepper, to taste

DIRECTIONS:

Bring 3 1/2 cups water and 2 teaspoons salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta boils, cook shrimp.

Heat 2 teaspoons olive oil in a large cast iron skillet over medium-high heat, until oil is shimmering. Working in batches if necessary, add shrimp to the skillet n and cook undisturbed until seared on one side, 1-2 minutes. Flip shrimp, and add shallot and garlic. Cook until aromatic, 30-60 seconds.

Lower heat to medium. Add the parsley and spinach to the skillet and stir occasionally until spinach is wilted. Add the shrimp and stir to cook until the shrimp is opaque and pink when it reaches a minimum internal temperature of 145ºF, 2-3 minutes. Stir in cream, Parmesan, half the pasta cooking water, mirepoix base, and pasta. Reduce the heat to a simmer. Once simmering, cook until sauce is slightly thickened, 2-3 minutes. If too dry, add additional pasta cooking water, 1 tablespoon at a time, until desired consistency is reached.

Remove the skillet from the heat and season with salt and  crushed red pepper flakes, to taste.

To serve divide, the shrimp Florentine between two plates and garnish the pasta with parsley.

 Bon appétit!

Cook’s Notes:

Many chefs consider mirepoix to be the key ingredient for adding that extra umph to a dish. It’s the secret sauce; the essential ingredient; the reason your food tastes so good. Mirepoix plays an important role in flavoring soups, stews, casseroles, braised meats, and marinades.358 (1)

You can find mirepoix soup bases in the soup aisle of your local supermarket. If that is not the case you buy it online at speciality gourmet shops. Click here for the link.

To learn how to make your own mirepoix base, just click here for the link to a great teaching video.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 


Chicken Marsala (Pollo al Marsala)

IMG_0636 (2) Chicken Marsala.JPG

Marsala is an indigenous fortified wine frequently used in Sicilian cooking.  There are two varieties of Marsala – sweet and dry.  Sweet Marsala is savored as a desert wine and used mainly for making desserts.  Dry Marsala, which is less sweet, is enjoyed as an aperitif and used for making savory dishes.

Chicken Marsala is typically made with chicken breasts but it can also be made using the whole chicken or just the thighs and drumsticks.  This is a basic recipe with a variation in  using pancetta and  mushrooms. For those who like the layer of flavors,  the earthiness of the mushrooms and Marsala complement each other.  This dish is delicious served over spaghetti, noodles, or mashed potatoes.

 

Serves 4

Ingredients:
One 3-4 pound chicken, washed and cut into 8-10 pieces
4 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1/2 large onion, diced
1 clove garlic, minced
1/2 cup diced pancetta
8 ounces sliced white or cremini mushrooms
1 tablespoon flour
1 cup dry Marsala
1/4 cup chicken stock
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons lemon juice

 

Directions:

Pat the chicken pieces dry with paper towels.

Heat the olive oil and half of the butter in a large, deep-skillet or Dutch oven over high heat.

Working in 2 batches, add half of the chicken pieces and brown on both sides, about 6 minutes.  Transfer the chicken to a platter and set aside.

Reduce heat to medium-high.  Add the onion, pancetta, and garlic to the skillet.  Cook for 2 to 3 minutes, until onions become soft and translucent.  Add the mushrooms and cook for 2 minutes stirring constantly, sprinkle in the flour and stir until combined.

Stir in the Marsala, chicken stock, and parsley.  Add in the chicken pieces, cover with a lid, and simmer for approximately 40 minutes, until chicken is tender.

Transfer the chicken pieces to a serving platter.  Stir remaining butter and lemon juice into the sauce.

To serve, spoon sauce over the chicken.  Sprinkle with additional minced parsley if desired.

 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!