Wednesday, November 16, 2016

Pan Roasted Chicken with Green Olives and Garlic


3 tablespoons extra-virgin olive oil
4 ounces thinly sliced pancetta, cut into 1/2-inch-wide strips
One  package Chicken thighs with bone and skin
One package Chicken drumsticks with bone and skinKosher salt
12 unpeeled garlic cloves, crushed
6 thyme sprigs, plus chopped thyme for garnish
1 cup dry white wine
1/2 cup (3 ounces) pitted green olives ( I use cocktail olives; rinse olives with water to remove salt)
6 tablespoons unsalted butter
Baby arugula  for serving


Preheat the oven to 450°. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate.
Rub the chicken with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add half of the chicken to the casserole, skin side down, along with half each of the garlic, thyme sprigs and rosemary. Cook over moderately high heat, turning, until golden brown all over, about 
5 minutes. Transfer the chicken to a large plate. Repeat with the remaining chicken, garlic, thyme and rosemary. Return all of the chicken and aromatics to the casserole.
Roast the chicken until the breasts are just cooked through, about 15 minutes. Transfer the breasts to a platter. Roast the chicken legs for 10 minutes longer, until cooked through. Add the chicken legs and garlic to the platter; discard the herb sprigs and garlic skins.
Pour off all of the fat from the casserole. Add the white wine, olives and pancetta and cook over moderately high heat, scraping up the browned bits on the bottom, until the wine is reduced by half, 2 to 3 minutes. Whisk in the butter and season with salt and pepper. Spoon the sauce over the chicken and top with arugula, chopped thyme.


Cut up one whole chicken (3.5-4 pound)

Brazilian Paprika Chicken Stew


  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • ½ pound apple chicken sausage, sliced
  • Juice of one lime
  • Salt and freshly ground pepper
  • ⅓ cup vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon paprika
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 tablespoon thyme leaves or 1 bunch fresh thyme 
  • 15 oz. can low sodium white beans
  • 1 tablespoon gluten free flour
  • Parsley for garnish-optional


In a large bowl, toss the chicken and sausage with the lime juice and season with salt and pepper.
Heat 3 tablespoons of oil in a dutch oven, over medium high heat, and brown the chicken and sausage, about 2 minutes per side. Depending on the size of your pot, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken/sausage to a plate.
Lower the heat to medium, add the remaining oil and sauté the onions and garlic until softened, about 3 minutes. Then, add the paprika and the tomato paste and stir to combine.
Pour the chicken broth and water, add the bay leaves and thyme. Once the liquid starts boiling, reduce the heat to low and let the stew simmer for 30 to 40 minutes or until the chicken is cooked through and almost falling apart.
With a ladle, remove a bit of the broth into a cup and stir in the flour to make a roux. Return the roux to the pot and add the beans. Cook for 10 more minutes until the sauce has thickened.
Taste for seasoning and add more salt and/or pepper, if necessary. Remove the bay leaves and thyme stems. Garnish with parsley.


Serve over rice or french bread for dipping