Tuesday, August 18, 2015

Portofino Pollo in Crema Cipolla e Salsa al Pepe Verde

Price per serving for two: $2.32

You will need to buy a package of boneless, skinless chicken thighs. Make sure you have a green pepper or two from the garden and one large onion. As a side, you can serve rice or simply fresh fruit, given the bounty of the summer season.

Take out your covered skillet and melt in 4 tbs of coconut oil and olive oil. Chop your onion and washed green pepper to add once the oils have melted and blended together. Stir until they begin to brown on the edges.

Then lay in your chicken and top with seasoning: dried rosemary, mint and oregano along with red pepper flakes, powdered garlic or fresh crushed and a pinch of sea salt. For added liquid, you can add a few tbs of apricot nectar. Cover and simmer for 10 min on med heat, attending it with a stir or two. Next you want to add 1/3 cup of heavy cream, cover and simmer again for another 8- 10 min.

In the meantime, prepare your side. Ladle your chicken and sauce into a low lipped serving platter and top with some halved apricots or blackberries... in Portofino, they like to serve this with a luscious salad using light greens topped with  pomegranate and goat cheese.

That's all you have to do for a delicious taste of Italy.

Tutti a Tavola!

No comments:

Post a Comment