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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Shrimp Scampi Florentine Pasta

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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.

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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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Lemon Roasted Chicken with Artichoke Hearts

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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!

Enjoy!

SERVES 4

INGREDIENTS:
2 lemons
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

For Garnish:
Lemon Wedges
1/4 bunch fresh Italian parsley, finely chopped

DIRECTIONS:

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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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!

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