There are so many variations to this great dish. I actually make two different versions. This one is "in bianco" or which is often times referred to as, "without the addition of tomato." Either way, it's fabulous. A quick browning in the pan, the addition of your peppers and into the oven it goes. In the time it takes to have a cocktail, set the table and get ready for dinner, it's ready. Here is last night's version.
Ingredients: 4 person serving
12 small chicken thighs, cleaned, skinned and dried with paper towels. I like to use local chickens. They are much smaller than the store variety. Make serving size adjustments, if you must.
3 teaspoons of salt
3 teaspoons of pepper (more or less if you prefer)
About 12 baby peppers, julianne sliced, the size of matchsticks if you can.
4 large cloves of garlic diced. You may use one large diced onion if you like
2 tablespoons red wine vinegar
One cup white wine
3 tablespoons olive oil
One large skillet (oven proof), with an oven proof lid
Pre-heat your oven to 375 degrees. Heat your olive oil to medium/ high. Add your garlic and stir until fragrant. Carefully remove the garlic from the pan. You just want flavor. You don't want to burn the garlic. Salt and pepper your chicken on both sides and carefully slip them into the pan. Brown on both sides for about 6 minutes per side.
Carefully add your peppers and give them a mix.
Add your garlic back to the pan and give it a mix again. Add two tablespoons of red wine vinegar.
Add one cup of white wine and let evaporate to about half.
Place a lid on the pan and place in the oven for 45minutes to an hour. Check your pan after 45 minutes. If somewhat dry, add some water. If you see alot of liquid, uncover the pan and let reduce. If your chicken, looks done, remove your chicken first and let the liquid reduce. Check your chicken with a fork. If it falls of the bone, it's done.
You should still have some liquid left in the pan. Let it rest 12-15 minutes before serving. Place your chicken pieces in a serving dish, pour some of the delicious pan juices over the chicken and sprinkle with a combination of fresh herbs. I used Basil and Parsley.
Serve with some crusty bread. You won't be able to resist.
Buon Appetito!
Special Note: You can add fresh tomatoes after adding the wine too. You will have to add a few minutes extra to your cooking, before it goes into the oven. You can even coat your chicken pieces with flour. I don't ever use Green peppers in my kitchen. They are overall, unpleasant, due to their thick skin. Their slightly higher acidity levels make them hard to digest too. I like to add some capers to this dish when I have them on hand and omit the vinegar. I like to keep it simple and uncomplicated, after all, it's all about these beautiful, colorful,Peppers.
Much to every one's surprise, I am sure, it's not always pasta in my house. When the fresh Market in Memphis, had these on sale, I just couldn't resist. The meat was thick and not so fatty. After all, don't they call pork, the other white meat?
I must say, the thickness of this cut intimidated me some. How do you get even cooking without drying it out? Creating a little pan sauce solves the issue, as this cut demands a little liquid underneath but must be well cooked. I had some Mascarpone left to use up. I can't think of a better excuse.
Ingredients for 4 people
4 rib Pork chops almost 2 inches thick. Have your butcher cut some to the appropriate thickness.
One skillet (large enough to accommodate your pork chops
Handful of sage, rosemary and Tarragon (use any assortment of each or what you have on hand).
2 tablespoons of olive oil
2 teaspoons of salt
2 teaspoons of pepper
2 tablespoons Parmigiano Butter ( If you can not find this, add some unsalted butter).
1/2 cup white wine
2 tablespoons of Mascarpone
A few tablespoons of water if your pan gets to dry.
Preheat your oven to 400 degreesF / bake
Method: Place your chops on a cutting board and salt and pepper them evenly. Make sure to salt and pepper both sides.
Heat your oil in your skillet to medium. Hold your hand over the skillet to help determine if the pan is to hot. You should be able to get pretty close, without touching the pan.
Add your butter to the pan along with a few leaves of sage, rosemary and Tarragon. I had these herbs on hand. You can use only sage if you like. The more flavor, the better, as it helps to create a greater depth in the sauce. As your butter melts, you will begin to notice your herbs are creating a wonderful aroma about the kitchen. At this point, carefully place your chops in the pan. Turn your heat up to medium -high and cook. You will need about 5 minutes on each side. They will take on a nice, golden color quickly and will finish cooking in the oven.
When they are nice and golden on each side, add some white wine and reduce for 5 minutes, carefully moving them about the pan with a wooden spoon. Place them in the oven for 20 minutes to finish cooking. Remove the chops from the pan and let rest on a platter with some additional fresh herbs. Remove any darkened herbs before serving.
In the pan, melt your Mascarpone and if your pan is to dry, add a few tablespoons of water. Turn your heat on under your pan to help everything melt. Use a wooden spoon to mix.
Gently pour over your chops and serve with crusty bread and some additional fresh assortment of herbs. I roasted some red potatoes to go alongside.
Buon Appetito!!!
Special Note: If you need to leave these chops in the oven a little longer, be sure to check by cutting into them. It doesn't hurt to take a look. They should not be dry. They will continue to cook while they are resting. It just takes practice. Enjoy!
I am not sure why cookies, stir up so much excitement. I am not a fan of Peanut Butter. Let me just admit it. I do love peanut butter cups and chocolate. I had barely some Nutella left, so why not? The texture of this cookie is so good.
I was looking for an excuse to use my new standing mixer. I purchased a standing mixer, 2 weeks ago. I was so intimidated by it's beauty and potential power, I just couldn't bring myself to test it out. Something got into me today. My husband says they are perfect.
Special Note: Use an all natural Peanut butter. If you are making a gluten free version, with almond flour, some people are sensitive to preservatives too. You may substitute equal amounts of almond flour for regular, unbleached flour.
Ingredients:
One cup All natural, creamy peanut butter
1/2 cup regular white sugar
1/2 cup packed brown sugar
one large egg
2 teaspoons vanilla extract
After adding dry ingredients, be prepared to add the following:
2 tablespoons Nutella
2 tablespoons whole milk
Preheat your oven to 375 degrees F. (Make adjustments for convection cooking).
Sift together,
One cup unbleached flour Or one cup almond flour
1 teaspoons baking soda
2 teaspoon baking powder
one pinch of fine salt
In a large bowl of an electric mixer (or you can mix it by hand), cream together peanut butter, sugar, egg and vanilla mix for just 2-3 minutes until your mixture is somewhat creamy.
Add your flour mixture and mix until all your ingredients come together. It will look somewhat dry at this point.
Add your Nutella and 2 tablespoons of milk. Keep mixing for another minute or so, until everything is smooth and your dough mixture forms a ball.
Line two cookie sheets with parchment paper. Carefully spoon into your hand and roll into a 2 inch ball. Place your cookie balls on the sheet, spacing them a few inches apart. I used the back of a fork and pressed for a classic, peanut butter cookie look.
Bake in the preheated oven for 9-11 minutes. Keep an eye on them. They should grow some in the oven.
Remove from the oven and let cool.
My husband approves.
Buon Appetito!
