Tag: thyme
Chicken Cacciatore
My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!
- 2 cups cherry tomatoes
- 1 large red pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces
- 16 ounces, Cremini mushrooms, cut in half
- 4 large garlic cloves wrapped in aluminum foil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Sherry wine vinegar
- Salt
- Pepper
Preheat oven to 400 degrees F.
Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.
- 2 pounds chicken cutlets
- 1 cup all purpose flour
- 2 teaspoons salt
- Pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
- 2 cups chicken broth
- 1 tablespoon capers, drained
- 1/3 cup fresh basil, sliced thin
Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.
Rigatoni with Mushrooms and Ricotta Cheese
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 cups Cremini mushrooms, sliced
- 1 cup Shiitaki mushrooms, torn
- 1 cup Chanterel mushrooms, sliced
- 3 garlic cloves, crushed
- 2 tablespoons fresh thyme, chopped
- ½ cup pine nuts
- 1 cup fresh ricotta
- ½ pound whole-wheat rigatoni pasta, cooked with 1 cup pasta water
- Salt
Heat a large frying pan with the butter and oil. Saute the mushrooms on high heat for 4 to 5 minutes or till golden brown. Lower heat to medium and add garlic, fresh thyme and pine nuts. Saute for 2 minutes. Add the cooked pasta and pasta water. Add salt to taste and the fresh ricotta. Mix well and taste for seasonings and serve.
Roast Chicken with Lemon Zest and Herbs
Another roast chicken recipe!
- 1 (4 pound) free-range chicken- Pat the chicken dry with paper towels.
Butter Mixture
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of one lemon- don’t throw the lemon away
- 1 teaspoon salt plus more for seasoning the bird
- ½ teaspoon pepper plus more for seasoning the bird
- 2 tablespoons butter, softened
- 1 tablespoon extra virgin olive oil
Mix all the ingredients together and rub under the skin, as well as all over the outside of the chicken. Season the bird with all over with salt and pepper.
Cavity
- 1 lemon, cut in half (use the one without the zest)
- 1 orange cut in half
- ½ head garlic
- 1 onion, cut into small pieces- for the roasting pan
Gravy
- 1½ cups chicken broth
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Preheat oven to 400 degree F.
Stuff the cavity with the lemon, orange and garlic. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Add the onion in the pan around and under the chicken. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, covered with aluminum foil.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Season the gravy with salt and pepper.
Roast Thyme Chicken Quarters with Gremolata
This is a traditional chicken dinner with a kick- I topped the roasted chicken quarters with a delicious mixture of lemon zest, cheese, parsley and olive oil…. so good and decadent. I served the chicken with roasted broccoli and potatoes!
- 4 chicken quarters
- Salt
- Pepper
Compound Butter
- ½ stick butter, room temperature
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- Extra virgin olive oil
- 2 medium yellow onions, sliced
Mix the butter, thyme, salt and pepper in a small bowl. Loosen the chicken skin with fingers and add half of the butter inside the skin of all four pieces and the other half on top. Drizzle a bit of olive oil on top and sprinkle some salt and pepper. Marinate for 2 to 3 hours.
Heat a large frying pan. Brown the chicken pieces skin side down on medium high heat for 3 to 4 minutes. Take out and place into a baking pan on top a layer of sliced onions. Roast for 30 to 40 minutes, depending on the size of the leg quarters. Take out and let them sit for 10 minutes. Keep the onions for later.
Gremolata
- ½ cup parsley, chopped
- 1/3 cup Parmigiano Reggiano cheese, grated
- Zest of one lemon
- ¼ to 1/3 cup extra virgin olive oil
Mix all the ingredients together.
Serve chicken with a spoon of the gremolata on top and some onions on the side.
Roast Lamb
This is an amazing roast to make for the holidays. We originally had it in Spello, Umbria. A friendly woman named Paula made it for us. I watched her make it step by step and replicated it at home.
I realized the ingredients make an amazing difference. The Italian vegetables and meats are amazingly fresh and taste so different. I tried my best to buy the most local and fresh ingredients I could find including using herbs from my garden.
The key is to use a lamb shoulder which can be roasted several hours in the oven. If you prefer a lamb leg, make sure you don’t over cook it.
It is perfect for Christmas. I made it with a white bean ragu, a big green salad and a huge tray of tiramisu. How can you go wrong with that??
- One 5 pound lamb shoulder roast
- ¼ cup chopped pancetta
- ¼ cup chopped pork fat
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 tablespoon fresh sage
- ¼ cup fennel frawns
- 2 garlic cloves
- Salt
- Pepper
- 2 cups chicken broth
Preheat oven to 425 degrees F.
Process the pancetta, pork fat, rosemary, thyme, sage, fennel frawns and garlic cloves in a food processor until smooth. Keep aside.
Place the roast in a roasting pan and spread the pancetta mixture on the lamb roast- you can use all of it or save some for roast vegetables to be served on the side. Sprinkle salt and pepper. Pour 2 cups chicken broth at the bottom of the pan. Place the pan in the oven and roast for about 2 to 2 ½ hours. Bring the heat down to 350 degrees and roast for another 45 minutes- till the meat is tender and soft.
Layered Roast Potatoes with Onions
I served this side dish with the chicken quarters. It is a bit different than your typical roast potatoes- I love pairing them with onions and thyme..
- 2 tablespoons butter, divided
- 1 tablespoon extra virgin olive
- 2 yellow onions, sliced
- 3 garlic cloves, grated
- 1 tablespoon fresh thyme, chopped
Heat a non stick pan with one tablespoon butter and olive oil. Add the onions, garlic and thyme. Saute on medium heat for about 5 minutes till the onions are soft. Turn heat off and set aside.
- 4 Yukon gold potatoes, peeled and sliced thin
- 1 oven proof pan (I used a 8X8 roasting pan)
- Salt
- 1 cup chicken broth or vegetable broth
Preheat oven to 325 degrees
Line the pan with half of the onions, spreading them well. Add half of the potatoes, sprinkle with some salt. Add the rest of the onions on top and finish off with the remaining potatoes. Pour the chicken broth over the potatoes. Sprinkle with salt and dot with the remaining butter on top. Cover with foil and roast for an hour. Take the cover off and bake for another 30 to 45 minutes till the potatoes are golden brown and crispy on top.
Leftover Chicken Lasagna
After I made the delicious stew, I had some chicken left over- this is a great way to make a completely new dish!!! If you haven’t cooked the stew and don’t have leftover chicken- just buy a rotisserie chicken…
- Leftover chicken breast, meat taken off and chopped, mixed with any leftover gravy. It should be about a cup.
- 1 cup ricotta cheese
- 2 garlic cloves, chopped
- ½ cup grated Parmigiano Reggiano
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1 egg, beaten
Mix all the ingredients in a medium bowl and keep aside.
- 3 to 4 cups fresh tomato sauce
- 9 lasagna noodles (I used no bake ones)
- 1 medium sized oven proof dish
- 5 to 6 small slices of fresh mozzarella
Preheat oven to 350 degrees F.
Dip the no bake noodles in tomato sauce and place three at the bottom of the dish. Add half the amount of ricotta cheese mixture and top with half the amount of chicken. Top with three more no bake noodles (dipped in tomato sauce) and repeat the process. Finally top with the last three no bake noodles (dipped in tomato sauce) and add at least a cup of tomato sauce on top, covering all corners (add more sauce if needed). Top with fresh mozzarella and then cover with aluminum foil. Bake in oven for 45 minutes. Take out and let it rest for at least 15 minutes before serving.