Mostly it was all work, installing the remainder of the curtains in both the upstairs and downstairs windows, painting where it was still needed and sitting in the occasional sunshine. A full day. I decided I wanted another Italian dish for dinner, Eggplant Parmiagiano, riso con limone and Chicken Caccetorri came to mind. I started cooking about 4pm.
Cicken C takes about 2 - 2.5 hrs depending on how efficient you are at cooking the vegies. I start with sauteing the 3 small onions, 1 shallot and the 4 cloves of garlic in 2 tablespoons of olive oil (EVOO). This takes about 10-12 minutes to make the onion/shallot/garlic mix limp.
I added 2 teaspoons of dried oregano to the saute. Then I chopped (1/4" dice) 4 medium tomatoes, added them to the pot then added one 10oz can of tomatoe puree along with 2 cups of a drinkable red wine.
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The chicken breasts or leg/thighs get pan fried in a couple of tablespoons of olive oil til golden brown and done inside...about 15 minutes. Turn them off and add the breasts or leg/thighs to the tomato saute, keep covered with the sauce as it cooks. Cook for 1.5 hrs or the meat separates easily with a fork.
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The Eggplant Parmigiano is dead easy, slice the eggplant diagonally (prettier) then liberally sprinkle each piece with salt. put each slice in a stainless steel bowl and set aside for 20 min. Rinse the bowl full with cool water for 1 minute. Drain, dry between two paper towels, then
grate 1/2 cup of parmigiano regiano into a bowl and dip each piece into the cheese then into a frying pan on medium heat (oil with a bit of EVOO). Flip to the other side using tongs or a fork about 2 minutes. Remove from heat after two more minutes or until golden brown. Plate.
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Mound 1/2 cup rice on each plate, place eggplant slices on the plate and over the top add the chicken pieces and the sauce.
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Serve with a stout red wine, Cote Du Rhone or Burgundy, Merlot or Zinfandel.
Enjoy.
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