Roman-ish Chicken

If you are like me and are not a fan of dark meat, this recipe will convert you. I promise.

My poor husband has to live with all of my silly food likes and dislikes. He is a guy who really loves all types of food and though I love to cook, I confess that I’m not a fan of some of the things he really loves. Dark meat happens to be one of his favorites. Each time we’re at the store together he gravitates to chicken thighs and suggests we make them. Stubbornly, I refuse because I hate dark meat. (Well I used to refuse until I found this recipe!)

Just look at that photo up there! With this cast of characters, how can anyone not like this recipe! The bonus is that it’s super easy (and cheap) to make!

First you lay out your chicken pieces making sure to pat them dry. After seasoning them with salt and pepper, brown them on both sides in a dutch oven. It isn’t necessary that they cook all the way through at this point. You are just looking for a nice color on both sides. When this is to your satisfaction, remove the pieces and set aside.

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Using the same pan, cook the bacon three quarters of the way to crisp, then add in the rest of the vegetables to saute until soft. Don’t forget to season and reseason every step of the way!

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Once your veggies have reached the desired consistency, add in a can of diced tomatoes, half of a cup of dry white wine, half of a cup of chicken stock, half of a cup of your favorite marinara (I use only Rao, because it’s Keto-approved. You may also make your own fresh marinara if you choose.) Here I threw in a whole bunch of fresh herbs from my garden and also more fresh cracked pepper and salt.

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I let this simmer for a few minutes to allow the flavors to marry and then I add back in the chicken. It’s not a beautiful picture, from here I let the chicken and the sauce simmer for about twenty minutes to allow the chicken to cook through. Charlie suggested last time that olives would be great in this. I agree. I also think artichokes would be tasty as well.

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Once it’s all cooked through, all that remains is to serve it over whatever your heart desires OR to serve it alone with a side of green vegetables. This will do well over rice, pasta, zoodles and even quinoa.


Roman-Ish Chicken
Serves 6

Ingredients:
4 boneless, skinless chicken thighs (you may use bone in, skin on if preferred)
2 boneless, skinless chicken breasts (you may use bone in, skin on preferred)
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1 medium onion, chopped or sliced (however you prefer)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
6 pieces of bacon, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Optional Ingredients:
¾ cup thinly sliced eggplant (I grow Japanese eggplant, so that’s what you are seeing in the photo)
½ cup sliced olives (whatever type you like)
¾ cup jarred quartered artichokes

Directions:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Using the same pan over medium heat, add the bacon & cook it until it’s just about crisp, then add the onions and peppers (and whatever other fresh veggies you may decide to add), and cook until tender (about five minutes or so). Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Add the stock. Stir. Return the chicken to the pan and bring the mixture to a boil. IF you are adding jarred olives and/or artichokes, you would add them here. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Just prior to serving, stir in the parsley and capers.

 

Delicata Squash & Onions with Tomatoes!

I like to try new things. On a recent trip to Trader Joe’s, I spied a pretty display of different types of squash. My eye kept going to the pretty Delicata Squash and so I picked two of them. Here’s what I did with them.

I have had two delicata squash’ sitting on my counter for the past month (yes, MONTH!). They arrived in my home in much the same way a lot of things do: impulse purchase at Trader Joe’s! Last night I decided I was tired of looking at them, so I did a quick search through some recipes on the Internet to see what to do with them. Nothing appealed to me so I decided to put together my own using ingredients I had on hand.

I have an abundance of fresh herbs in my garden so I picked some thyme and some tarragon. I also had about a quarter of a bag of basil sun-dried tomatoes to get rid of. I hate those things, but my husband loves them, so I indulged him. Next I simply cut the squash in half, cored it and sliced it and then sliced a couple of Spanish onions. (I would have loved to use red onions for their color, but we were out.) Lastly, I threw in the last of a bag of baby Roma tomatoes mostly for color.

Pretty, isn’t it?

If you have never had Delicata squash, it tastes like a cross between butternut, acorn and yellow squash. They told me at the store that it is sweeter, but I found it to be milder. It’s not as dense as acorn and butternut and not as watery as yellow squash. I found it to be a perfect mixture and I love the fact that the skin is so thin, it can be eaten. (No need to peel! Yay!)

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I greased a casserole dish, sprinkled in some of my fresh thyme leaves and a few cloves of garlic and then I put down my slices, alternating between the squash and the onion. Last but not least, I sprinkled on the chopped sun-dried tomatoes and the last of a bag of baby Roma tomatoes.

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Once I was satisfied with how it looked, I melted about 3 Tablespoons of butter and a splash of olive oil along with more thyme leaves and tarragon. I drizzled the mixture over the top of the squash and onions and tomatoes.

I covered it with foil and baked it at 400 degrees for the first 20 minutes, then I uncovered it and baked it 30 minutes more (until it was fork tender.)

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Let me tell you. I am a fan of this squash and this dish. The next time I make it, however, I will come up with some form of sauce to bring it all together. This could have easily been done on a sheet pan with no particular order, but I liked this presentation for the table.

I decided to pair this with blackened sword fish (recipe is coming next ), and roasted green beans and it was delicious.

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Ingredients:
2 small Delicata Squash
2 Onions (use what you like)
10 sprigs (or more) of fresh thyme
10 sprigs (or more) of fresh tarragon
4 cloves garlic
2 Tbsp. Olive oil
4 Tbsp. butter (use REAL butter!)
10 (or more cherry tomatoes) I used baby Roma tomatoes
3 Tbsp. chopped sun-dried tomatoes (optional)

Directions:
Preheat oven to 400 degrees.
Slice the squash length-wise. Core and then slice into wedges.
Slice the onions the same size as the squash.
Grease a baking dish. (anyway you like. I used coconut oil spray)
Sprinkle down about ¼ of your fresh herbs.
Crush the garlic and add it to the pan as well.
Put down the squash and onions, alternating between the two.
Add the tomatoes and the sun-dried tomatoes on top.
Melt the butter and 1 Tbsp. olive oil with remaining herbs and drizzle all over the top of the vegetables.
Cover with foil and bake 20 minutes.
Uncover and bake 30 minutes more (or until fork tender).

Now say, “Delicata, Delicata, Delicata!” (because it’s fun to say!