Chicken, stock, wine, onions, garlic, mushrooms, cream, butter, lemon, and capers…

what could be better!!!

2 C. Chicken Stock
2-3 Garlic Cloves – chopped finely
½ C. Mushrooms – sliced
Pinch of Dried Sage – to taste
2-3 Tbsp. Butter – unsalted
1 Tbsp. Capers – rinsed, drained
2 Tbsp Olive Oil
Salt – to taste
1 Small Onion – chopped
1 C. White Wine – your favorite
Pinch of Dried Rosemary – to taste
1 C. Heavy Cream
½ C. Cornstarch – or as needed
4 Chicken Thighs
Pinch of Nutmeg
Freshly Ground Black Pepper – to taste

In a saucepan heat a little oil and add the onion and garlic. cook just until the onion softens being careful to not burn the garlic. Slowly add the chicken stock, bring to a boil and let cook at a low boil until the liquid reduces by about half.  Pour in the white wine, return to a boil and reduce a little more. Stir in mushrooms, rosemary, and sage and simmer just until the mushrooms have become tender. Stir in the cream, nutmeg, butter, lemon juice and capers. Reduce heat and let the sauce simmer until it thickens. This all should take about 45 – 50 minutes. Test for seasonings and adjust.

Sprinkle thighs (you can use skinless boneless, if you prefer or skin-on, bone-in as my family prefers) with a little salt, freshly ground black pepper and garlic powder.

Place the cornstarch into a shallow dish and roll the chicken thighs in it making sure all the sides are well covered and totally coated. Gently shake off excess.

Have oil heating in an oven-proof skillet on medium heat. When hot, fry the thighs until they develop a golden crust, turning a few times to brown all over. When they are a golden brown, slowly pour the sauce over all and bake in the oven until the chicken has cooked all the way through and the sauce is bubbly. A thermometer inserted into the thickest part of the chicken thigh should read 165º.

NOTE: You can serve this with rice, mashed potatoes or spaetzle for a complete meal and maybe a green vegetable like broccoli or broccoli rabe to round the meal off. And as I always say, choose a white wine that you will enjoy drinking while you cook. It makes cooking more enjoyable!

BUON MANGIATA!

POTATO SAUSAGE MOZZARELLA TORTA

I make this as an appetizer, and it never fails to please.

7-9 Yukon Gold Potatoes – baseball size
1 lb. Italian Sausage Meat
2 Eggs – lightly beaten
Basil – a few leaves freshly chopped
Salt and Pepper – to taste
1 ½ lb. Fresh Mozzarella
3 oz. Parmigiano – freshly grated
1 oz. Pecorina – freshly grated
4 oz. Butter
Nutmeg

FOR 5-6 PEOPLE

PREHEAT OVEN TO 350º

Lightly butter and sprinkle an 8 or 9-inch springform pan with pangratto (breadcrumbs).

Add the potatoes to a pot of cold water and bring to a boil. Cook just until tender enough to pass through a ricer. Meanwhile, slice the mozzarella and pat with a paper towel if very wet and set aside. Cook the sausage meat, chopping up the lumps so that it can be spread out evenly. Chop the basil.

When potatoes are tender, drain, peel, and pass through a ricer into a bowl. Add 4 oz of butter, the lightly beaten eggs, cooked sausage, grated cheese, basil and mix with a wooden spoon trying not to mash. Sprinkle with just a pinch of salt (because the cheese is salty) and sprinkle with an abundance of ground pepper and a grate of nutmeg. Mix lightly again and set aside.

Spoon a little more than half into the prepared pan, spread out evenly and then cover with the slices of mozzarella. Don’t get the mozzarella too close to the edges of the pan because as it melts it will stick to the sides of the pan making it difficult to cut. Add the remaining potato mixture on top, smoothing to the edges. Dust with breadcrumbs (I like to use flavored) cover with butter slices and bake in preheated oven for 40-45 minutes.

This recipe has many uses in our family because we use it as a side dish, an appetizer, a quick lunch or scooped into buns for a panino!

BUON MANGIATA!