Everyone
knows that the best olives and olive oil from Calabria. The climate has a lot to do with that outcome; just the right
blend of sun and moisture creates a perfect blend of taste in the olive.
You
will need to buy a package of boneless, skinless chicken thighs
(one per guest). You should also have on hand or buy:
tomatoes, green and black olives, purple, green and red bell pepper (s), garlic, fresh rosemary
and fresh dried herbs:basil, oregano and mint.
Prior to cooking this wonderful
Southern Italian dish, you will need to marinate the boneless thighs by pressing
them in a simple wash of olive oil and balsamic vinegar, sprinkled with
sea salt, fresh dried herbs and fresh chopped rosemary, let sit for about 1 hr.
To
begin cooking, take a covered skillet and pour in 4-5 tbs. of olive oil
and saute on med. half of each pepper and one clove fresh garlic. When
you see browned edges on the peppers, push them aside and lay in the
thighs to
sear the meat on both sides. Top with any remaining herbs from the
marinate cooking for about 5-6 min.
Next, add 1/2 cup of fresh diced tomatoes and their juices along with a few green and black olives; allow to simmer for 25 min. covered. While the chicken simmers, prepare a delicate risotto. Boil about 2 and 1/2 cup of chicken stock, adding 2 cups of rice to gently simmer on med heat. Once the rice is tender having absorbed the stock almost completely, add a dollop of butter, 3/4 cup of diced tomato and 1/4 cup of Parmesan cheese. Cover and set aside.
When you are ready to serve, put out the risotto (or pasta or polenta) into a separate serving
bowl and the chicken with olives onto a large low lipped serving
platter.
~ Tutti a Tavola ~ 'everyone to the table'!
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