Donna Walsifer
rainy day
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.
Chicken Scarpariello
Gourmet Magazine, February 2002
Active Time: 40 minutes
Total Time: 40 minutes
Servings: 4
Makes 4 servings
Ingredients
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
Directions
Cook's note:
•If you can't find cherry peppers, substitute 1/4 teaspoon dried hot red pepper flakes, which you can add along with the garlic
Gourmet Magazine, February 2002
Active Time: 40 minutes
Total Time: 40 minutes
Servings: 4
Makes 4 servings
Ingredients
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
Directions
- Hack each thigh in half (or into thirds if large) across the bone with a cleaver or a sharp heavy knife. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, beginning skin sides down, turning occasionally and adjusting heat to keep from burning, until cooked through and well browned on all sides, 10 to 12 minutes (add another tablespoon oil to skillet for second batch). Transfer chicken as cooked with tongs to a plate and keep warm, covered with foil.
- Pour off all but 1 tablespoon fat from skillet. Add remaining tablespoon oil and cook onion, bell peppers, and cherry peppers (to taste) over moderate heat, covered, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until garlic is golden, about 2 minutes. Add wine and broth and boil, uncovered, until most of liquid is evaporated, about 4 minutes. Add chicken (with any juices accumulated on plate) and parsley and cook over moderate heat, stirring, until heated through, then season with salt.
Cook's note:
•If you can't find cherry peppers, substitute 1/4 teaspoon dried hot red pepper flakes, which you can add along with the garlic