Wednesday, February 1, 2012

Chicken Florentine

Last night I made one of my favorite recipes. It started out as a recipe my dad gave a few years back, that was actually meant to be a recipe for roasted pork. I played around with it a little bit and eventually I was able to turn it in to Chicken Florentine

The Ingredients:

  • 4 Chicken Thighs
  • 3 Tbsp Butter
  • 3 Stalks of Rosemary - Minced
  • 6 Roma Tomatoes - Chopped
  • 2 Cloves Garlic - Chopped
  • 2 Tbsp White Wine
  • Salt
  • Pepper
  • Crushed Red Pepper
  • Capellini Pasta
  • 1 Bushel Spinach

Melt butter in a heavy bottom pot or dutch oven (I prefer a porcelain enameled cast iron dutch oven), over medium high heat. Rinse the chicken thighs and dry. Season generously with salt, pepper, and rosemary. Brown chicken in the butter for 5 to 10 minutes per side.

Remove and set aside, leaving behind the butter and chicken juices. 

Add the white wine to the pot to deglaze. Add tomatoes and saute until soft. Add the garlic to tomatoes. Add salt, pepper, and crushed red pepper to the mix. Saute for a few minutes, stirringly occasionally, until the tomatoes begin to loosen up. Place the chicken back in to the pot and cover. Reduce the heat and simmer for 20 minutes. Remove the lid and simmer for another 20 minutes. 

Rinse the spinach and saute and olive oil with salt until the spinach is wilted. Remove from heat.

To serve, place cooked capellini on a plate. Place spinach on top of the pasta. Add a chicken thigh on top of the spinach, and top off with a few spoonfuls of the sauce.

Saturday, January 28, 2012

Busy Crazy Weekend!

  • This weekend was crazy! When we weren't going to the farmer's market or headed to the butcher or stopping by Whole Foods to get more supplies, the kitchen was in constant full swing.

It started with my wife making some zucchini and carrot muffins and then some cinnamon rolls. Read all about it over at Avante-Garde Living.
I made some chicken stock and tomato sauce.

Tomato Sauce:

  • 3 lbs of Roma Tomatoes
  • 1 Bushel of Celery - Chopped
  • 1 Bunch of Fresh Parsley - Chopped
  • 1 Bunch of Fresh Oregano - Chopped
  • 4 Onions - Diced
  • 8 Garlic Cloves - Minced
  • 12 - 15 Tbsp of Sugar
  • 1 Bottle of Red Wine
  • Salt
  • Pepper
  • Red Pepper Flakes
Start out by boiling a large pot of water. Add the whole tomatoes. Boil for a few minutes, just until the skin begins to separate. Transfer the tomatoes to an ice bath to stop the cooking process. Peel off the skin and squeeze out the seeds

In a pan, saute the onions and garlic until translucent.

Combine tomatoes with onions and garlic in a heavy bottom stock pot. Add the wine, sugar, parsley, oregano, red pepper flakes, and salt and pepper to taste. Simmer over low heat for 3 to 4 hours. If a heat difuser is available, it is strongly to avoid burning the tomatoes.

Once all of the ingredients have cooked together for a few hours, run the mixture through a food processor or blender. An immersion blender is the ideal tool for this job, if one is available. Once blended to the desired consistency, continue to simmer for another hour.

Chicken Stock:

  • 1 4 lb Fryer Chicken
  • 4 Onions
  • 4 Carrots
  • 1 Head of Garlic
  • 1 Bunch of Celery
  • 1 Turnip
  • 1 Bunch of Parsley
  • 3 Bay Leaves
  • Peppercorns
  • Salt

Cut all of the vegetables into quarters. Place the chicken into a large, heavy bottom stock pot and add all of the vegetables. Add parsley, bay leaves, peppercorns and salt. Add enough water water to cover, about 4 quarts. Cover and boil for 2 to 3 hours. Strain water in to another pot and discard solid ingredients. 


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