Pollo alla Mediterranea

Came in so late without a plan.  Since we seem to be on the subject of chicken,   I opened the refrigerator and realized I had a whole Organic chicken, cleaned and cut up ready for something, but was not sure what to do.  My husband gets tired of chicken easily so I had to come up with an excuse quickly.  A jar of mixed olives unopened was in the pantry.   A simple combination of great flavors concluded a great dish~Here is a dish that requires very little work. My favorite recipes~ Buon Appetito

Ingredients:
One whole chicken about 3-4 pounds cut up into small pieces. 
flour to coat
salt pepper to taste
1 / 12oz jar of mixed Greek and french olives/ drained and set aside.
3 cloves of garlic
3 tablespoons olive oil
1 tablespoon vegetable oil
1 cup white wine
salt and pepper to taste
2 additional tablespoons of olive oil upon the chickens return to the pan in step 2

1. Drain and dry with paper towels your cut up chicken. Heat your oil in a large enough skillet, enough to accommodate your chicken.  Dredge you chicken pieces in flour, remove access.  Brown your pieces in the oil.  Drain on towels and set aside.  By now, the fat from the chicken would have added additional grease to your pan. 

2. Drain the grease, wipe out with paper towels and return the pan to the stove.  Add 2 tablespoons fresh olive oil.  Saute your garlic till fragrant.  Add your olives, smashing some into the oil.  Return your chicken pieces to the pan and give them a turn.  Add your white wine and let simmer away.  Put the lid ajar on your pan and simmer until your liquid has reduced (about one hour).   Set off the heat to cool.  Serve with a side salad, and some Italian bread~ Buon Appetito~  

POLLO ALLA CACCIATORA (HUNTER'S STYLE CHICKEN)

I felt the need to comment on this recipe, as I have seen one to many chefs on TV destroy such a classic dish.  Why? I have recently sent a message regarding this to Marcella Hazan.  I need some help settling the matter once and for all.  So, as I await her response, I thought I would comment on my recent experience.  This is the way my mother made it.  It's uncomplicated, classic and oh so good.  I am convinced that even this classic recipe varies regionally in Italy.  My mother is from the Puglia region, my father from Vietri and my husband from Rome.   I imagine that this recipe has Neopolitan routes as my father insisted my mother cook it this way.  My kitchen is always confused, but somehow classic always prevails.   Here is my version.  I have a friend who raises organic chickens.  I love it when she comes for a visit.  The taste reminds me of home.  Thank you Ms. Gina, for all good things you do.

Ingredients: One 4 pound whole chicken
2 tablespoons olive oil
2 tablespoons vegetable oil
1 clove of garlic / minced
1/2 cup diced onions
1/2 cup diced roasted red/yellow peppers
salt and pepper
flour for coating chicken
3 tablespoons of tomato paste
2 tablespoons parsley
1 cup dry white wine

One whole Organic chicken cut into small pieces approximately 3 inches in width.  This will enable the chicken to not only cook quickly, but absorb all that great flavor.  Wash your chicken and rub with lemon.  I like to remove some of the skin.  But I do leave on at least half for additional added flavor. Pat dry your pieces with paper towels and set aside.
In a skillet large enough to hold all your pieces, heat 2 tablespoons olive oil and 2 tablespoons vegetable oil.   Salt and pepper your chicken.   Flour your chicken pieces and shake access.  Brown your chicken quickly, set aside.  Do not worry that your chicken is not cooked, just browned on the outside.. It will have plenty of time to do so later.
In your skillet add:
1/2 cup Spanish onion diced
1/2 cup diced red/ yellow peppers (I keep these made ahead under oil in refrigerator), but store bought in a jar works well.
Saute until fragrant.
Add 3 tablespoons tomato paste and sautee
return your chicken back to the pan and give it a turn.
Add one cup of white wine and let simmer until reduced.  Add two tablespoons salted capers.  Turn your chicken, set your lid ajar and let cook for one hour. If your chicken sticks during this process, or it seems to be drying out some, add a little water and turn down your heat.  The meat will be falling off the bone when done.  Garnish with fresh parsley.   Serve with plenty of crusty bread~Buon Appetito

BABY ARTICHOKES (Cleaning and preparing)

Why are we so intimidated by artichokes?  For me,  it's heaven on earth.  This beautiful vegetable has been around since before Biblical time, yet many have not learned how to clean one let alone cook one properly.  I learned a long time ago from my mother.  I could never understand how something so unattractive could taste so good when cooked.    Today, it's even a luxury for me to find them in Memphis TN.  Lately, these out of California have been showing up year round.  Unfortunately, Memphis is 85 miles away, a long way to go for some artichokes.  Here are a few easy steps to consider when cleaning baby artichokes.  Same rules apply when cleaning Globe, the larger variety often found in supermarkets.  It's important to note that the larger the artichoke, the more you will lose when peeling away to get to the edible parts.  
If you haven't tried an artichoke yet, pick yourself up some.  It has a very high nutritional value.  It's impossible to pair with wine or even water as it has a natural chemical called cynara that over takes your taste buds.  So skip the drink and savor the aroma and taste.
One thing is for sure, whether is Romanesco, Globe, Violet di Provence, Spinoso Sardo, it's all good.

1. Prepare you bowl of freshly squeezed lemon and water and set aside.  As you cut away the ends, about 1/8 of an inch and peel away your spiny ends, rub your remaining artichoke with lemon.  Insert your knife and remove the center, spiny choke.

2.  Keep cutting quickly, place your baby artichokes into your lemon water.  Be sure to trim the stems just a little until brighter in color.  It just takes some practice.   To store these baby artichokes long term in the freezer, I put them in a pan to boil with water to cover.   Keep covered at a simmer for 45minutes, until tender with a fork.  Do not worry if they break apart.  Let them cool and reserve in their cooking liquid and place in freezer proof container for a future recipe. Saving the liquid is a very important part as it has lots of wonderful flavor.   

3.  When you see the bright color of the artichoke, that is your clue that you have reached the most tender part. 

I like to make pasta with shrimp and artichokes, or risotto with artichokes. It's great having these already cooked in the freezer ready to go.   Since they don't stay around long in the refrigerator or even in the supermarket around here, I need to buy and prepare when I can!~  I am known as the artichoke woman at the Fresh Market in Memphis, and only get there once a month or so.  Can you blame me?   Recipe coming up soon on this blog.    Buon Appetito~ 

CALAMARATA PASTA (Mezzi Paccheri), with Shrimp, Black Olives and Cherry Tomatoes

What  wonderful festive pasta for a Friday night dinner.   We don't live in an area where we can find fresh Shrimp.  There are some good quality bags of frozen shrimp out there.  I look always for wild caught, Atlantic/Pacific shrimp.  I picked up several frozen bags of good quality Atlantic shrimp while at the Whole foods Market in Memphis, TN.   I always keep a can of Italian black olives in the pantry.  There are always salted Sicilian capers in the refrigerator.  There is never a shortage of white wine.  I went to the garden to pick some cherry tomatoes,   If you are in a hurry, this sauce is not only fresh, but full of flavor.  You will be making it too.

Ingredients:  Serves 4-6 people.

About one pint of cherry tomatoes/ rinsed and dried
4 tablespoons Extra virgin olive oil plus more for drizzling
one can of Italian black olives, drained and rinsed.
one large clove of garlic diced or left whole, smashed, and sauteed for flavor and removed before serving.

12 oz of  medium, peeled, cleaned shrimp, rinsed/drained and pat dry with paper towels.

one handle full of parsley/ chopped and a few leaves left whole for garnish

1/2 cup of White wine

2 tablespoons salted capers.

1 pound of pasta cooked in boiling salted water to al dente

Into a skillet heat your oil, saute your garlic until fragrant. Add your black olives and smash some with the back of a spoon.  Add your tomatoes and do the same.. After a few minutes you will notice your cherry tomatoes will begin to color your oil some.. Keep cooking on medium / low and add your shrimp.  Cook for a few minutes until your shrimp are cooked through.  Add 1/2 cup of white wine and let evaporate.  Add your capers, turn off your heat.  Cook your pasta as directed, drain, and mix.  Serve on a large, decorative platter.   Add your parsley for garnish. Can it get any easier? 

Special note:  The name, "Calamarata" pasta refers to a shape similar to that of cut up calamari rings.  If you have trouble finding them, look for the largest rigatoni type or tubular pasta you can find.

Buon Appetito~