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Tuesday, 31 December 2013
La Vita e Bella ("Life is good")
Topic: Recipes

Happy New Year 2014!!!

 

It's almost here and I know you have plans for tonight and tomorrow's foods already....  If you're seeking good fortune in the New year--it will either contain fish or be "hoppin' John" or some version of blackeyed peas and ham...

That's what's on our ER menu tomorrow. the recipe is in the archives--or visit my Memphis friend Joe Spake's blog for his great recipe http://joespakeblog.com/2012/01/12/cooking-with-joe-hoppin-john-is-not-just-for-new-years-good-luck/

I am posting a recipe of true comfort food--easy to prep and bake while you take your contemplative walk through the woods... on January 2nd!

 

 


 

 

 Chicken Vesuvio!

The American (perhaps even Chicago) Invention

It is typically made with cut-up chicken, but I had boneless chicken thighs so I went for it--technically you can "Vesuvio" any cut of meat, chicken, steak, etc-- or maybe even fish. It's about browning the chicken and potatoes in a "flour and parmesan cheese with seasonings" light breading, then browning them in a skillet in garlic and olive oil, then deglazing the pan with some white wine, then baking--then adding a few green peas at the end. Simple!

Check out the big pciture and you can almost smell and taste it! Yes, those are French fingerlings from the garden ! And yes--I used rosemary cut from the plant I brought indoors!

 Chicken Vesuvio 

for 2-3

6 boneless chicken thighs

4 potatoes, cut longwise into quarters

Olive oil, sufficient to brown the chicken and potatoes

Several cloves (at least 4) of chopped fresh garlic 

2 Tbsp flour

2 Tbsp shredded Parmesan

Salt, Pepper, dried parsley 

About 1/2 cup of white wine or  dry vermouth to de-glaze the pan

handful of frozen green peas 

Method:

Heat garlic in olive oil in a large skillet. 

Combine flour, parmesan cheese, salt, pepper and parsley on a plate. Coat all surfaces of cut up potatoes and chicken with coating. Brown all surfaces in the skillet assuring adequate olive oil. Transfer to an oil- prepped baking pan. 

Deglaze the skillet with white wine or dry vermouth and drizzle all pan drippings and sauce over the potatoes and chicken.  Add the two sprigs of fresh Rosemary, then cover the baking pan with aluminum foil.  

Bake for 1  hour at 350 degrees. Remove from the oven and scatter the handful of peas, put the aluminum foil back on and return to the oven for an additional 5 minutes.

Serve in a large bowl with a nice side salad. Perfect way to start the new year! 

 

 

 

 


Posted by Karen at 16:32 CST
Updated: Tuesday, 31 December 2013 17:35 CST
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