Brainy Chicken Parmesan or Chicken Riggi...

 

 

When I think of Tuscany or Florence, I think of these 'due squisito' dishes. The reason is because of the simplicity and delicate yet distinct flavor that always takes me back to the streets of Florence along the Arno or hills of Tuscany where I ran every morning along the roadside lush with herbs.

For the chicken parmesan you will need: as many chicken thighs/breasts per guest. One large can of crushed tomatoes (Red Gold is best), one whole onion, one glove of garlic, parmesan cheese and dried bread crumbs and Italian herb mix: rosemary, oregano and mint. As for the pasta, you can use linguine or whatever you or your family likes; you can even use potatoes or polenta.

To begin, turn on the oven to F400. Take a glass dish and generously drizzle over the bottom olive oil.  Chop finely as many garlic cloves as you like dropping them throughout the bottom of the dish and then sprinkle in all the above mentioned seasonings, except the dried herbs which I reserve for on top.  Take your chicken thighs and pound them out flat. Lay them into the glass dish directly onto the olive oil, garlic and seasonings. 

Now, shake over the thighs covering all pieces with grated parmesan cheese and then do the same with your bread crumbs. Top with dried herb seasonings * rosemary, mint and oregano. Put into the thighs into the oven uncovered and bake for 12 min, depending on your oven. When they are brown, remove from the oven and pour over the top a small can of crushed tomatoes, grate some additional parmesan cheese on top and place back into the oven on 300.

Now, prepare your potatoes. I just peel and boil. Once they are tender, drain and drizzle on some olive oil and sprinkle grated parmesan cheese and parsley flakes if you have or use fresh garnish.

Looking into the oven, they chicken parmesan should be bubbling and smelling up the entire house, for sure the kitchen. Its time to set the table and call everybody in. Say the Blessing and Enjoy!

For the next dish you will need: boneless, skinless chicken thighs, one can of roasted tomatoes (unless you do fresh), heavy cream, and either rigatoni or penne. Begin by sauteing your chicken thighs in 4 tbs of olive oil and 2 tbs of coconut oil along with garlic powder, red pepper flakes, black pepper, sea salt, and dried herbs: rosemary, mint and oregano.  On med- high heat, sear the chicken on both sides. Turn down the heat to med. and cover for 8 min. Uncover and add 1/2 cup of heavy cream and your roasted tomatoes. Cover and simmer for another 8-10 min. on low.

In the meantime, heat water to boil the penne. As soon as it rolls, add a pinch of salt and the penne. When the pasta is tender, drain and ladle onto a low lipped serving plate, pour out the chicken and sauce. Its that simple... and put a bit of Parmesan cheese.

~ Tutti a Tavola!