Chicken Cacciatore

Ingredients:
3 tablespoons olive oil
6 bone-in skinless chicken thighs divided
Salt and pepper, to season
1 medium onion
2 tablespoons minced garlic diced (or 6 cloves)
1 small yellow bell pepper - diced
1 small red bell pepper - diced
1 large carrot, peeled and sliced
10 oz mushrooms, sliced
1/2 cup pitted black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish
1 teaspoon dried oregano
150 ml red wine
28 oz crushed tomatoes
2 tablespoons tomato paste
7 oz Roma tomatoes - halved
1/2 teaspoon red pepper flakes

Directions:

1. Season chicken with salt and pepper.
2. Heat 2 tablespoons oil in a heavy cast iron skillet.
3. Sear chicken on both sides until golden, about 3-4 minutes each side.
4. Remove from skillet and set aside.
5. Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds.
6. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
7. Pour in the wine, scraping up browned bits from the bottom of the skillet.
8. Cook until wine is reduced, about 2 minutes.
9. Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes.
10. Season with salt and pepper to your tastes.
11. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below. 

FOR STOVE TOP:Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

 

Orecchiette with Broccolini and Sausage

Ingredients:

Kosher salt
8 ounces orecchiette 
1 pound pork sausage, casings removed
2 cloves garlic, minced
8 ounces broccolini, chopped into 1/2-inch pieces
1 1/2 cups freshly grated Parmesan, plus more for serving
The zest and juice of 1 lemon
Crushed red pepper flakes (a couple pinches) and Fresh ground black pepper

Directions:

1. Bring a pot of water to a boil w/salt
2. Add the orecchiette and cook to al dente (take 3 minutes off of the box time)
3. Reserve 1/2 cup of the pasta water, then drain.
4. Heat a large skillet over medium-high heat.and add the sausage and cook
5. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet.
6. Add the garlic, cook for 30 seconds
   
7. Add the broccolini and cook until crisp-tender for about 7 minutes
8. Reduce the heat to medium low and add the pasta and sausage to the skillet
9. Add in Parmesan, lemon zest and juice, crushed red pepper and pepper. 
10. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. 
11. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.

 Link Courtesy of Molly Yeh

Linguine with Shrimp Scampi

Ingredients:
Vegetable Oil
1 Tablespoon Kosher Salt (for water boil) plus 1 1/2 tsp. salt for shrimp
3/4 Lb. Linguine
3 Tablespoons unsalted butter
2 1/2 Tbl Olive Oil
1 1/2 Tablespoons minced Garlic (4 cloves)
1 Lb. large shrimp (approx. 16 shrimp) peeled and deveined
1/4  teaspoon freshly ground pepper
1/3 Cup chopped fresh Parsley
1/2 Lemon, zest grated
1/4 Cup fresh squeezed lemon juice (2 lemons)
1/4 lemon. thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions:
1. In a large pot boil water and drizzle heat olive oil and 1 Tablespoon of salt
2. Cook linguine to package instructions
3. In another pan, melt butter and add olive oil over low-medium heat
4. Add garlic and saute for about a minute (being careful not to burn the garlic)
5. Add the shrimp, salt & pepper
6. Saute until shrimp just turns pink (5 mins) stirring often
7. Remove from heat 
8. Add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.
9. Toss to combine
10. When pasta is done, drain cooked linguine, add shrimp and sauce
11. Toss and serve
(Option: have grated parmesan cheese, red pepper flakes available)