What a damp, dreary day it was today. I was off from work, but had to run some errands. After returning from the gym this afternoon, I felt the need for some chocolate. What better way to warm up than with a cup of Williams-Sonoma Classic Hot Chocolate. You use milk, not water, and the W-S hot chocolate is actually shaved premium chocolate. It's way too rich to drink more than 4 ounces. You can pick it up either at the store or online selecting the classic or peppermint flavored hot chocolate.
For tonight's supper I found a recipe in my file for chicken scarpariello. It's another recipe from Gourmet Magazine, February 2002. The recipe took about 40-45 minutes to prepare. Instead of using chicken thighs, which are less expensive, I used bone in chicken breasts. Besides pantry basics, you'll a red pepper, jarred hot cherry peppers in vinegar, white wine, chicken broth and fresh parsely. I paired the chicken with roasted potatoes and roasted broccoli. It had a little heat kick from the cherry peppers, which tasted good after a day like today.
Gourmet Magazine, February 2002
Active Time: 40 minutes
Total Time: 40 minutes
Makes 4 servings
2 1/2 lbs. chicken thighs with skin and bone
3 tablespoons olive oil
1 large onion, chopped
2 red bell peppers, cut into 3/4-inch pieces
2 to 4 jarred hot cherry peppers in vinegar, drained and finely chopped
5 garlic cloves, thinly sliced
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup chopped fresh parsley
•If you can't find cherry peppers, substitute 1/4 teaspoon dried hot red pepper flakes, which you can add along with the garlic
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.