Spicy Italian Chicken

Spicy Italian Chicken

3-4 boneless, skinless chicken breast (chunked up into large bite size pieces)

1-2 jars of roasted sweet red peppers

1-2 fresh tomatoes (cut up for easier processing)

Handful of fresh basil, one  garlic clove, and 1/2 cup of red wine

Garlic powder, dried oregano, crushed red pepper flakes and S&P.

In a food processor or blender, add roasted red peppers (semi drained of liquid), tomatoes, basil, S&P (lightly), pinch or two of red pepper flakes and chopped garlic.  Process until soupy.

In a bowl or on your cutting board, sprinkle chicken chunks with S&P, oregano and garlic powder (about a tablespoon), and mix together with hands, massaging spices into the chicken. 

In a large skillet, heated over medium/med. high heat (no oil), add about 6-8 chicken chunks (depending on size), and sear on all sides, take out and repeat until all chicken is seared off.  The point in doing a little bit of chicken at a time, is to get that crust on the bottom of the pan and to seal in the juices of the chicken. With all chicken out of the pan, turn stove down to medium, and add wine (stand back when doing this).  Scrape with spatula or spoon and get that flavor from the chicken off the bottom of the pan (deglazing).  Let it hard simmer for about 2 minutes, then add your processed veggies.  This will create your sauce.  Let it simmer for about 30 minutes or until it’s reduced down a little bit.  Add chicken back into sauce and simmer for another 5-10 minutes, just to cook the chicken through.

This is a gorgeous, colorful dish.  Vibrant reds from the peppers and tomatoes, with splashes of green from the basil.

Before I would have served this over rice, or pasta…..now I eat it on a bed of spinach and/or arugula.  I don’t even miss the rice or pasta! 

Herb Stuffed Leg of Lamb

HERB STUFFED LEG OF LAMB (CHUCK’S DAY OFF)

IN A MEDIUM BOWL –  COMBINE ALL THE BELOW WITH A GENEROUS AMOUNT OF SALT.  SET ASIDE

1 CARROT – DICED

1 CUP CELERY LEAVES

1 LEEK – THINLY SLICED

½ CUP CHIVES – CHOPPED

HANDFUL OF PARSLEY – CHOPPED

1 CUP OF CELERY ROOT – SHREDDED

THE LEG OF LAMB – USE A VERY SHARP BONING KNIFE OR FILLET KNIFE AND CUT THE BONE OUT OF THE MEAT, BUTTERFLYING THE LEG OF MEAT AS YOU CUT OUT THE BONE.

LAY IT OUT FLAT – SALT & PEPPER BOTH SIDES THEN STUFF WITH HERB STUFFING.  ROLL UP AND TIE WITH COOKING STRING.

DRIZZLE SOME EVOO OVER THE MEAT AND LET IN GET INTO THE CRACKS & CREVECES. 

HEAT A LARGE SKILLET OVER MEDIUM HIGH HEAT, AND BROWN LAMB ON ALL SIDES, ABOUT 3 MINUTES EACH SIDE.  POUR IN 4 CUPS OF STOCK, THE BONE (removed earlier) AND CUT ONE FULL HEAD OF GARLIC IN HALF AND ADD TO STOCK.  COOK UNCOVERED AT 350 DEGREES FOR ABOUT AN HOUR AND A HALF.  (cast iron skillets work best for this)

PULL LAMB OUT AND LET REST, COVER WITH FOIL.  THROW OUT BONE.  INTO A SAUCE PAN, SQUEEZE COOKED GARLIC THROUGH A FINE MESH STRAINER AND ADD JUICES FROM PAN, THRU STRAINER ALSO.  OVER MEDIUM HEAT COOK/SIMMER FOR ABOUT 15 MINUTES, THEN ADD 2 TBLSP OF BUTTER WITH A LITTLE SALT AND SOME PEPPER.

REMOVE STRING, AND CUT THICK SLICES OF LAMB.  LADLE SAUCE OVER SLICES OF LAMB AND SERVE.  BRUSSEL SPROUTS OR ASPARAGUS WOULD BE NICE WITH THIS.  I DID NOT ADD ONE OF THE HERBS THE ORGINAL RECIPE CALLED FOR, I COULDN'T FIND IT.  BUT I LOVED IT THIS WAY.