Inspiring People to Cook Again
Ricotta Spinach Pie is one of those treats that my Aunt Angelina or as we all call her “Aunt Jeanie” makes. It’s an easy vegetarian dish that even the kids will love. Store bought pie crust like Pillsbury makes it easy for anyone to make. […]
Vegetable soup with Escarole and beans is an easy, healthy vegetarian soup recipe that can be made for a quick dinner or a light lunch. Any small pasta like orzo, tubatini or shells works great in this dish, but most of the time I like […]
My Aunt Rosie and my Grandma Reo made this salad all the time when I was younger. This amazing salad can be used in so many ways. It’s great by itself or over some mixed greens. I like to serve it over grilled fish, shrimp, chicken, or steak. It also makes a great appetizer served with crusty Italian bread (bruschetta) and with fresh mozzarella .
You can even use it over cooked pasta coated with a little olive oil. Serve the tomatoes cold over the hot pasta. Feel free to toss in some cubed mozzarella and or grilled chicken, shrimp or beef and a sprinkle of Parmesan cheese.
I even like to have this with some scrambled eggs in the morning.
Makes about 2 cups
Ingredients:
Directions:
In a medium bowl, toss together all the ingredients and season with salt and pepper and a pinch of sugar. Cover and place in refrigerator until ready to use. Salad will keep for a day or two so it can be made hours before you need to serve it. It actually tastes better if you make it a few hours before you serve it.
This recipe is easy to make but you need to have all your ingredients ready, because it all cooks very quickly. It’s so delicious you will never want to order pasta and clams at a restaurant again, because nothing you order out will ever taste […]
This salad is one that I make all the time in the summer and everyone loves it. Even my kids and their friends ask me to make this because they love it so much. If you need a side dish to complete a meal or […]
Your whole family will love this dish. When you serve it, I guarantee it will look like something from a fine restaurant. You don’t have to tell them how easy it was to make. If you need to double or triple the recipe, see my notes below. I like to serve this with rice and a vegetable, but it is also great over pasta. You can remove the chicken from the pot and toss in some cooked pasta and top with grated cheese. To make this recipe Gluten Free just use Corn Starch in place of the Flour and Gluten Free Chicken Stock.
Ingredients
8 chicken thighs (I like to use the skinless boneless ones but the bone in is great too)
1/2 cup all-purpose flour or Corn Starch for a Gluten Free version
1/4 cup corn oil
1 sweet yellow onion, sliced thin
12 cloves garlic, peeled and smashed
1/4 cup freshly squeezed lemon juice
4 thin slices of lemon
1 cup chicken broth
A handful of fresh parsley, chopped, plus extra for garnish
3 tablespoons butter
1 cup dry white wine
¼ cup grated Parmesan cheese
Seasoned salt and fresh ground black pepper
Directions
Preheat the oven to 350 degrees F.
Season thighs well on both sides with seasoned salt and fresh ground black pepper. Place the flour in a shallow dish. Then, dredge the chicken in the flour and place on a separate plate. (Dredge=The process of pulling foods through dry ingredients to coat them before cooking.)
Place Dutch Oven pan (picture) with 2 to 3-inch sides on the stovetop. Add oil and heat over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth. Let mixture simmer for a minute or two. Add the butter and allow it to melt.
Place the chicken thighs on top of the sauce. Top with chopped parsley and lemon slices. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Before serving sprinkle with a garnish of fresh parsley and the ¼ cup of Parmesan cheese.
Cook’s notes:
If you want to double or triple this recipe, you can brown your chicken in batches in a frying pan and place in a large roasting pan. Make the sauce in the frying pan and add the sauce to the roasting pan with the chicken. Cover with aluminum foil. Remove the foil halfway through the cooking process.
Chicken Bolognese is an easy recipe that is fresh, lighter and healthier then the classic Bolognese Sauce. Chicken Bolognese gives you all the great flavor but a lot less fat than the original version in a lot less time. You won’t miss any of the taste. […]
