the opinions and view expressed in this blog in no way coincide with those of Mr. Flay, the blogger does not know him and should not call him his friend
We used a ton of our ingredients from the farm box and opted to butcher a whole chicken which is what the recipe calls for, I recommend butchering your own...
The taste of this dish was rich and sweet from the long stewed tomatoes and garlic along with the rest of the veg...
2 to 3 tablespoons olive oil
1 (3-pound) chicken cut into eighths
Salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
1 Serrano or jalapeno chile, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup low-sodium canned chicken broth
1 (15-ounce) can diced tomatoes and their juices
3 sprigs fresh rosemary
2 tablespoons aged balsamic vinegar or capers
3 tablespoons chopped fresh basil leaves
1 pound spaghetti (size 8 or 9) cooked al dente
Basil sprigs
Freshly grated Parmigiano-Reggiano
In this recipe it is very important to have all of your chopping and dicing done before you do any cooking, in fact, it's important and recommended to have your mise en place which is french for everything in place before you do your cooking...that way you can just focus on the execution rather than getting your peppers chopped.
Get some canola or grapeseed oil into the pot and put the heat to medium...let it ripple and start searing...ONLY after making sure that you have properly (and generously seasoned with salt and pepper) About 3-4 minutes per side for a nice crusty sear, then out of the pot and onto a plate for later.
After the chicken is seared, throw the shrooms into the pot until they are golden, get them out and get the onions and red bell into the pot and let them start to "sweat"...which means to release their juices and get translucent. About 3-4 minutes.
Now the jalapeno, red pepper and garlic...let them dance a little for about two minutes..
Now add the red wine and COMPLETELY REDUCE.
Keep going....stir, stir, stir
Voila.
Now the tomatoes and chicken stock, rosemary.
Chicken and mushrooms back in the pot and cover to cook...for 30 minutes..in 15 minutes start your pasta and cook until al dente...a little firm but not too firm, but not squishy either
After about 30 minutes get the chicken out and reduce the sauce until you have about 1/4 of it remaining...let it sizzle
Once it gets nice and thick, spread it over the chicken and plate your pasta.
Your chicken goes on top of the pasta, topped with the fresh basil and shredded parmigiano reggiano...this dinner is wonderful, and the company was pretty sweet too. Happy Anniversary!
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