From the #Quaratine Kitchen.
This recipe is the freshest dish that you will experience during the Spring of 2020.
Using what I had in my pantry,my fridge and my freezer, this main dish came together pretty quickly. The caramelized lemons were the perfect compliment to the the chicken and artichoke hearts. Feel free to used chicken drumsticks or a combination of chicken drumsticks and thighs. I am sure that this will become a staple in your weekly menu rotation.
Full Disclosure: I posted this recipe in one the foodie fb groups that I belong to and it got over 200 likes and a few people tried out the recipe and it turned out quite well for them.
I hope this will work for you as well!
4 large chicken thighs, or 8 small chicken thighs, bone-in
Kosher salt, to taste
Freshly ground black pepper, taste
3 teaspoons olive oil, divided
3 sprigs fresh oregano
1 small onion, thinly sliced
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
One 8-oz jar of articchoke hearts, drained
1/4 cup white wine (Chardonnay)
1/2 cup chicken broth
1/4 bunch fresh Italian parsley, finely chopped
Preheat oven to 350° F .
Very thinly slice 1 lemon; discard any seeds. Cut the remaining lemon into quarters to give 4 wedges.
Season chicken with salt and pepper.
Add 1 teaspoon of olive oil to a large cast iron skillet and heat over medium high heat. Add chicken, skin side down and cook, letting skin render and brown, and pouring off excess fat except for about 1 teaspoon to provide for a thin coating in pan, until chicken is cooked halfway through, about 8 to 15 minutes. Transfer the chicken to a plate and set aside.
Add oregano sprigs, garlic, and red pepper flakes and jarred artichokes. Cook the vegertables and herbs, stirring frequently, until fragrant, about 1 to 2 minutes. Add the wine and the chicken broth. Squeeze 1 lemon wedge over and season sauce with salt and pepper, if desired.
Scatter the onions and half of lemon slices over the of bottom of skillet. Add the chicken back to the skillet, skin side up. Scatter the remaining lemon slices over the chicken. Drizzle with 2 teaspoons oil. Place the skillet to the oven. Roast until chicken is cooked through, skin is crisp and golden brown, and lemon slices on bottom of skillet are caramelized and the artichoke hearts have softened, 15 to 20 minutes.
Serve topped with caramelized lemon slices and garnished with lemon wedges and chop parsley, if desired.
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This sandwich screams FRESHNESS, as it is made with fresh mozzarella, fresh basil pesto and oven roasted red sweet bell peppers drizzled balsamic vinegar. With layers of flavor, it is the perfect sandwich for a Meatless Monday lunch option.
2 red sweet bell pepper
1 Fresh Mozzarella Cheese Ball
2 slices of Provolone Cheese
4 slices Italian bread
1 teaspoon balsamic vinegar
Vegetable cooking spray
For the Fresh Basil Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
salt, more to taste
freshly ground black pepper, more to taste
Preheat oven to 500° F .
Place the red bell peppers on a rimmed backing sheet. Lightly coat the peppers with the vegetable spray and place in the heated oven. Allow the peppers to roast for about 15 to 20 minutes. Rotate it at about the 7 minute mark and remove when all sides have charred black. Remove the peppers from the oven and allow them to cool. When the red peppers have cooled to the touch, remove the charred skin by using a clean tea towel. Cut the peppers in half and remove the seeds, then julienne the roasted peppers.
Using a sharp knife, thinly slice six pieces of cheese from the mozzarella ball.
To prepare the pesto spread: Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in salt and freshly ground black pepper, add more to taste. cover and set aside.
Set the oven to 450 ° F.
Take 4 slices of Italian bread and spread the pesto on one side.
Lay a slice of provolone ontop of the pesto.
Take one slice and with the pesto side up and layer with the julienned red pepper first.
Use a brush and lightly coat the top of the red pepper with 1/2 teaspoon balsamic vinegar.
Add three slices of Mozzarella cheese ontop of the peppers and close the with another bread slice. The pesto side should be touching the mozzarella. Repeat the process for the second sandwich.
Heat a cast iron skillet on medium high. Melt the butter until it is lightly foaming. Gently place the sandwiches in the melted butter.
Fry the sandwiches for about 2 to 4 minutes on medium heat, as it the bread become golden brown. Using spatula flip the sandwich over until the bread is crispy and golden brown, for another 2 to 3 minutes.
Continue to cook the sandwiches in the oven, by placing the skillet sandwich in the oven for about 5 to 7 minutes. Cook until the cheese is melted and slightly oozing from the bread. Remove from the oven.
Using a spatula, place a sandwich on a plate and serve immediately.
Basil pesto oxidizes (darkens) when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air, making a complete seal. The pesto will stay greener longer that way. The pest will keep for about 2 weeks.