Basque Roasted Chicken Thighs with Sweet Bell Peppers

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Chicken gets a Spanish spin, thanks to a sprinkling of smoked paprika and splash of sherry vinegar in this easy gluten-free dinner. You can roast the chicken and peppers on a sheet pan or a cast iron skillet, and either method will make for an easy clean up in the kitchen.

Serves 4

Ingredients:

3 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon smoked paprika
8 oz mini sweet peppers, halved and seeded
1 small red onion, cut into thin wedges
2 pounds small bone-in, skin-on chicken thighs
¼ cup smoked ham, diced
2 tablespoons sherry vinegar
¼ cup chopped parsley

Directions:

Preheat oven to 425°F. To a large bowl, add the oil, garlic, paprika, salt, and pepper. Add the peppers, onion, chicken, and ham and toss to coat.

Arrange on a large parchment-lined rimmed baking sheet (or 2 smaller baking sheets) in a single layer with chicken skin-sides up. Alternatively, you can also use a 12-inch cast iron to roast the chicken and peppers. Bake 30–35 min., until chicken is cooked through.

When the chicken is done remove from the oven. To serve family style, transfer the chicken and peppers to a platter and drizzle with vinegar and  garnish with a sprinkle with parsley.

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Taiwanese Pork Chops and Broccoli

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When you don’t have a lot of time to spare in the kitchen, this dish can come together in minutes. It is perfect to add to your weekly meal rotation. What I like about this recipe is that there aren’t a ton of ingredients, I liked how the cornstarch created a delicious glaze on the chops, and the sauce was simple and super tasty. If you wanted to riff on the recipe, I think you could do definitely do this with chicken thighs or even steak as a change up.

Serves 2 to 4

Ingredients:
4 cloves garlic
7 scallions
1 pound pork loin, boneless center-cut chops
7 tablespoons soy sauce, divided
2 tablespoons sesame oil
1 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons extra-light olive oil
3 large broccoli crowns
2-3 tablespoons sweet Thai chili sauce

Directions:
Mince the garlic and scallions; set them aside on a plate.

Cut the pork to about 1/4-inch thickness. Pound thin with a mallet on both sides. To a medium bowl add 4 tablespoons of the soy sauce, sesame oil, cornstarch, and pepper. Stir to combine. Add the pork to the marinade and stir to thoroughly coat the meat. Cover and allow the pork to sit for 5 to 10 minutes.

Meanwhile, preheat the olive oil in a large skillet over high heat. When the oil is shimmering, add each pork piece in a single layer, keeping them separated. Allow the pork to cook for 2 minutes, until lightly browned, then flip over. Add garlic and scallions, and the remaining 3 tablespoons of soy sauce. Cook for another 2 minutes, stirring occasionally. Cover with a lid for an additional minute, then turn the heat off.

Meanwhile, chop the broccoli into large spears. Remove the pork from the skillet, keeping all the leftover juices in the pan. Turn the stove back on high and stir fry the broccoli in the pork drippings, stirring constantly for about 2 minutes. Cover for 1 minute.

Transfer the broccoli to a serving platter.

Add 2-3 tablespoons of sweet chili sauce to the skillet.  Add the pork chops and coat with sauce, allowing the sauce to caramelize the meat, for 1-2 minutes. Remove from the heat.

To serve, plate the broccoli and add the cooked pork on top, and enjoy with rice or a steamed scallion bun.

 

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Chicken Marsala (Pollo al Marsala)

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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.

 

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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.

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