I came across this recipe on Eating Well. My first thought, “Who does not like chicken wrapped in prosciutto.” Just so we’re clear: Wrapped. In. Prosciutto. This is taking chicken thighs, which have about a million ways to be yum, and wrapping them in prosciutto. That’s like taking bacon and wrapping . . . well, ANYTHING. But saltier and tastier. Then you’ve got the mushrooms. Mushrooms and sauce are amazing. And yes, of course, I made mashed potatoes. While this dish came together in at least 45 minutes, but more like an hour, as opposed to the 35 minute “total time” suggestion from Eating Well, it was still amazing. The hubs even commented that he didn’t realize he was coming home to a 5 Star Meal. Today is Veterans Day, and I’m a Veteran, of course you’re getting a 5 Star meal!
4 boneless, skinless thighs
1/2 tsp freshly ground pepper
4 thin slices prosciutto (If you are not familiar with prosciutto, accept that it will quickly become the higher-power of your bacon God)
4 tsp olive oil – divided (use extra-virgin if you’d like)
1 large shallot, halved and thinly sliced
1 Tbs finely chopped fresh oregano plus 1 tps, divided (ok, I don’t always have time to mess with fresh herbs, especially with the wonderful freeze-dried options, such as those available by Lighthouse)
8 oz sliced cremini mushrooms (I used 10 oz pre-sliced because that’s how it came and I’m not tossing out 2 oz of pre-sliced mushrooms)
1/2 cup Marsala or dry sherry (the best advice I can offer here, if you aren’t willing to drink it, don’t cook with it. Look in the wine section of your grocery store. Avoid “cooking” anything wines . Cooking wines tend to be higher in sodium and less flavorful.)
1 cup reduced-sodium chicken broth (you want to go with a nice ‘meaty’ broth here. There are so many that as you pour they look watered down. My tip, if they look watered down, they are, and that will translate to your dish.My personal favorite is Pacific Foods – Organic)
2 tsp cornstarch
Sprinkle chicken thighs with 1/4 tsp pepper and wrap each thigh with a slice of prosciutto.
Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides and cooked through, 4 – 5 minutes per side. Transfer to a plate; wrap with foil to keep warm.
Reduce heat to medium and add remaining 2 tsp oil, shallot, and 1 tbs oregano to pan. Cook, stirring, until shallots are beginning to brown (about 1 – 2 minutes). Add mushrooms and cook, stirring until browned (4 – 6 minutes). Add Marsala (sherry will work here, too) and cook about 2 minutes.
In a separate small bowl, whisk broth, cornstarch, and the remaining 1/4 tsp pepper in a small bowl or measuring cup. Add to pan, stirring. Return to simmer and cook, stirring constantly, until sauce is thickened (about 4 minutes)
Wine Pairing Suggestions:
Total time: About an hour
*Derived from Eating Well
My kids love, love, love cheese ravioli. Every time we go to Mary’s Pizza Shack that’s what they both order. Well, Daniela being Daniela has to add, “No sauce. And not a dot of cheese on top!” At least my girl know what she likes! This is like that, but so different. It totally satisfies their craving for cheese rav, but gives the adults a better meal than feeling like they are eating just buttered pasta. And I must be doing something right because D did not once say to me, “And NOT a dot of cheese!”
1 lb sliced cremini mushrooms (if you are not buying the pre-sliced already, start now!)
1 Tbs olive oil
2 1/2 cups chicken broth
1 (15 oz) jar Alfredo sauce (such as Classico)
12 oz dried cheese tortellini (I used Barilla and loved it)
Salt and pepper to taste
1 cup grated Parmesan cheese
2 Tbs minced fresh basil
Cook tortellini according to package directions.
Add olive oil to large skillet heated to medium. When heated, add mushrooms and cooked until reduced by about half. When mushrooms reduced by half, add broth, Alfredo sauce, salt and pepper. Reduce heat to low and simmer, stirring occasionally, until heated through.
Drain pasta. If your pan is large enough, add the pasta in batches, stirring to combine between each batch. If not, once drained, return pasta to pot and add sauce in batches, stirring to combine in between.
Serve with your favorite veggie, maybe broccoli. Don’t forget the garlic bread!
Wine Pairing Suggestions:
Total time: 40 minutes
*Derived from America’s Test Kitchen – Slow Cooker Revolution
This was supposed to to be a traditional chicken Vesuvio, except I was missing, well, the Vesuvio. Or, the red-skinned potatoes and artichoke hearts. ” so I attempted to make do without. And boy, did I make do. This got a thumbs-up from my R Jr., foodie. And it was literally a thumbs-up because he had a mouthful of food. Does it really get better than that? I think not. I’m going to go ahead and add in the ingredients that I didn’t have, since it’s from Giada De Laurentiis, I think I’m safe 🙂 Everything with a * I did not have / did not do.
3 Tbs olive oil
4 skin on & bone in chicken thighs
Kosher salt and freshly ground black pepper to taste
1½ lb small red-skinned potatoes, halved (I did not have this)
4 large garlic cloves, minced
1 medium onion, chopped
¾ cup dry white wine (ok, everyone MUST keep this on hand)
¾ cup chicken broth
1½ tsp dried oregano
1 tsp dried thyme
8 0z frozen artichoke hearts, thawed (I did not have this)
2 Tbs unsalted butter
Preheat oven to 450° F.
Heat olive oil in a large oven proof pot on high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, cook chicken in pot until golden brown on all aides, about 10 minutes. Transfer chicken to a bowl. Carefully add the garlic and onions to the pot and cook until softened. *Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Bring to a boil over medium-high heat.
Once a boil is reached, cover the pot and bake until chicken is cooked through, about 20 – 25 minutes. Remove pot and transfer chicken to platter. *Arrange potatoes around chicken.
*Add artichoke hearts to sauce in pot. cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in butter. Add artichokes to chicken and potatoes, pour sauce over dish and serve.
Wine Pairing Suggestion:
Total time: About an hour
Derived from: Giada De Laurentiis
There is something about orzo. The texture. The size. It’s just the most amazing little cross between rice and pasta. A rice / pasta cross-over! This recipe calls itself a “paella” and it makes for a wonderful “when I grow up I want to be a paella” dish. The flavors come together really nicely and are a great compliment to each other. I was able to use left over chicken, which is always a plus for me, and it had shrimp. As most people know, we are a big shrimp eating family. The peas were a “no go” for the kiddos, but that was no surprise. This got a big thumps-up and was wonderfully quick to make!
¾ lb large frozen shrimp; cleaned, shelled, thawed with tails on (I used what I had in the freezer, which were medium, and they worked just fine)
Juice of ½ a lemon
¼ tsp each salt and pepper
1 Tbs plus 1 tsp olive oil
3 ½ cups low sodium chicken broth
2 cups water
¼ tsp turmeric
1 lb orzo (can sub whole wheat for a healthier meal)
½ cup frozen peas
½ small onion, finely chopped (time-saving tip: buy pre-chopped either in the freezer section or fresh in produce)
2-4 cooked chicken thighs cut into 1″ chunks
¼ cup roasted red pepper, cut into thin strips (I bought the jarred version, though you could roast your own)
¼ cup flat-leaf parsley, chopped
Preheat oven to 425°. Place first four ingredients and 1 tbs of olive oil in large zip-lock bag. In medium pot, bring chicken broth and 2 cups water to boil. Add turmeric and orzo; boil for 6 minutes. Drain, reserving ¾ cup of cooking liquid. Place frozen peas in the broth and let sit.
Heat remaining 1 tsp olive oil in a large pan. Add onion and cook until translucent. Add shrimp and cook 3 minutes; flip halfway through. Add chicken thighs; cook for 2 minutes, stirring occasionally. Add drained orzo to pan. Pour peas and reserved liquid over orzo and stir. Finally, stir in red pepper. Bake for 10 minutes. Top with parsley and serve.
Wine Pairing Suggestions:
Serves 6 (and probably some left for lunch)
Prep time: 15 minutes Cooking time: 22 minutes
*Derived from Fitness Magazine
This has got to be one of the easiest and tastiest enchilada sauces I have made. Not to mention so authentic the hubs gave it a thumbs up! He even asked that I make some more so he can make huevos rancheros for breakfast. This will make a regular rotation in my kitchen, and there is plenty with this recipe to freeze. (I promise to include a picture next time!)
2 Tbs cornstarch
2 Tbs Morton & Bassett Mexican Spice Blend (my “go to” Mexican seasoning)
Kosher salt to taste
1/4 tsp freshly ground black pepper
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 cups chicken stock
1 Tbs canola oil
4 cloves garlic, minced
In mixing bowl, combine cornstarch, Mexican Spice Blend, salt and pepper. Add tomato sauce, tomato paste, broth, spice mixture, whisk to combine. Set aside.
In a medium skillet, over medium-low heat, add canola oil and sauté garlic until fragrant, being careful not to burn. Gradually stir in tomato sauce mixture. Bring to a boil and reduce to a simmer. Continue to simmer until sauce thickens, about 15 minutes. Serve in and over your favorite Mexican dishes.
Total time: 40 minutes
*Derived from Skinnyms.com
3 slices of bacon, cut into 1/2″ pieces
8 chicken drumsticks (about 2 lbs)
Kosher salt and ground pepper to taste
3 cloves chopped garlic
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 Tbs all-purpose flour
1 cup low-sodium chicken broth
½ cup half-and-half
2 Tbs chopped fresh parsley
Lemon wedges for serving (optional)
- Chicken with lentils and bacon (cookingwithneil.wordpress.com)
- Leek and Parmesan Risotto (toinvestinhome.wordpress.com)
- Saturday Night Supper – Hunter Style Chicken (pbenjay.wordpress.com)