CHICKEN VESUVIO

HOMEMADE BREADSTICKS

I’m all for a nice Sunday meal that I could put all in one pan, this dish not only tastes fantastic, it smells the whole house up!! Besides, once it goes in the oven it frees up your time to do whatever else you want ( write another post, take pictures, read other blogs) LOL! This is so easy all you have to do is sear up your chicken & potato’s, add lots of crushed garlic and herbs, deglaze the pan with some white wine and a little chicken broth, put it all in a hot oven, and when it’s almost done, throw in some artichoke hearts and peas. I got a little adventurous, with some pizza dough I had left over, I cut off some in strips, twisted them, and baked as breadsticks. Honestly they turned out better than I thought, a nice addition with the chicken.

Buon Appetito!

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POLENTA CAKE WITH FIGS

After wondering around in Whole Foods the other day, a beautiful container of fresh figs caught my eye, I had to buy them. I really didn’t know what I was going to do with them at the time. And then I remembered that the Daring Bakers did a challenge with figs not to long ago. So, getting inspiration from the many recipes I read, I decided I’d give it a try. Polenta cake was something I always wanted to make, and what better way than to par it with figs!!! All in all, it turned out well, my hubby loved it! But then, he’s a sweet freak!! But on the second day it started to dry out. It’s worth trying again, but it needed more moisture!

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CHICKEN MARSALA

 

What a Classic!!!… But yet it is so simple and easy to prepare! I often make this mid week when I want to whip something up fast, and yet it’s ELEGANT enough for a great dinner party! The Star of the whole dish is of course, the Marsala wine, what a wonderful aroma and flavor it gives to the sauce, it just elevates mere chicken to a new level!! I pretty much just brown the chicken, I don’t even dust it with flour. After that, I remove the chicken, saute the mushrooms & onions and some smashed garlic, deglaze with a little chicken broth, and of course the key ingredient!! the Marsala wine (don’t be skimpy!) and to smooth out the sauce, I put a few dollop’s of mascapone. Put the chicken back in ,with a lid on the pan and simmer till done sprinkle with fresh parsley.
For an updated version of my favorite sauces please check out my new ebook launched in 2013, here’s the link.
As a side dish, I made some easy fingerling potato’s tossed in lemon infused olive oil, fresh parsley, salt and pepper.
So, if you don’t have a bottle of Marsala laying around go and get one! With just a little effort you can turn out a great meal!!
Buon Appetito!!

 

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