I received a delicious sounding chicken recipe from Rob's step mother and thought i should test it on some of my favourite foodies. Les and Sara came for a "romantic" Mediterranean themed dinner. We started out with a fresh greens salad in a classic balsamic vinaigrette, then moved into a feast that featured tastes from Greece, and Italy. I hope you enjoy them! Each one is unbelievable on its own or shared together. The chicken is to be marinaded the night before so its quite easy to throw in the oven when you get home.
menu
artisan greens in a classic balsamic vinaigrette
eggplant steaks parmigiana alla ringo
broccolini shiitake risotto
Mediterranean chicken
Mediterranean chicken
eggplant steaks parmigiana alla ringo
1/2 cup extra virgin olive oil
1 cup flour
3 eggs
1 cup seasoned bread crumbs (just add some salt and pepper)
1 cup grated Parmigiana Reggiano
1/2 cup chopped fresh parsley
1 tsp lemon zest
4 cloves garlic, finely chopped
2 medium FIRM eggplants (i like the baby ones as a side dish, mediums for main course)
1 can fire roasted tomatoes, already diced
Salt and Pepper
1/3 cup pesto
1 cup shredded provolone cheese, or mozza, or today i used left over Monterrey jack!
Preheat oven to 375
Heat olive oil in large skillet over medium-high heat.
In three shallow bowls, one being just flour, the next just beaten eggs (add a lil water), and last bowl with have bread crumbs, parmigiana, parsley, lemon zest, and garlic.
Remove top off eggplants, peel the skin off and slice length wise (approx 1-1.5 inches thick). Coat starting with flour, then egg, then bread crumb mixture.
Brown eggplant nicely, you may have to do a few shifts (maybe 2 minutes, just till golden), then transfer into oven for 10 minutes to finish cooking.
While this is cooking combine tomatoes, salt and pepper, and pesto. Heat on low till bubbles. Remove the eggplant steaks and switch on the broiler on your oven.
On baking sheet, stack one eggplant top with some tomato sauce, then another eggplant slice, then more sauce, then top with cheese and broil till cheese melts.
makes enough for 4 stacks.....its soooooo yummy! i make this often for a change from meat entrees.
broccolini and shiitake risotto (in WINE of course)
2 Tbsp olive oil, divided
1 Tbsp minced shallots
1 cup arborio rice
1/4 cup dry white wine
1 3/4 cups HOT water, divided
1 bunch broccolini
a few shiitake mushrooms, sliced
Preheat grill (i used my george foreman), brush with oil.
In saucepan over medium heat 1 Tbsp of oil. Add shallots; saute 3-4 minutes. Stir in rice; saute 1 minute.
De glaze pan with wine; simmer, stirring constantly until liquid is evaporated. Stir in 1/2 cup HOT water; simmer until liquid is absorbed. Continue adding hot water only after the previous water has been absorbed.
Coat broccolini and shiitake with remaining oil. Grill until slightly charred on both sides, about 5 minutes total. Chop into bite size pieces; stir into risotto. enjoy!
Mediterranean chicken
12 pieces of chicken thighs with skin (i just had thighs without skin)
1 cup dried apricots
1 cup prunes
1 small bottle of capers
1/2 cup olives, i buy ones already pitted
1/4 cup oregano
1/4 cup dried or powdered garlic
3/4 cup red wine vinegar
1 1/2 tsp salt and pepper
olive oil to coat chicken
Marinate these ingredients overnight.
Preheat oven to 400. Before cooking add: 1 cup of white wine, and 3/4 cup brown sugar (mixed together then poured on top of baking dish)
Cook for 1.5 hours. Remove 1/2-1 cup of juice before serving.(mine had dried right up, see below)
**** i found that it was a bit long to cook, i would use a covered baking dish or decrease the cooking time by 30-40 minutes without a covered top.
This is a show stopper, and what a great idea to incorporate chicken thighs!
Cheers,
Chantal
On baking sheet, stack one eggplant top with some tomato sauce, then another eggplant slice, then more sauce, then top with cheese and broil till cheese melts.
makes enough for 4 stacks.....its soooooo yummy! i make this often for a change from meat entrees.
broccolini and shiitake risotto (in WINE of course)
2 Tbsp olive oil, divided
1 Tbsp minced shallots
1 cup arborio rice
1/4 cup dry white wine
1 3/4 cups HOT water, divided
1 bunch broccolini
a few shiitake mushrooms, sliced
Preheat grill (i used my george foreman), brush with oil.
In saucepan over medium heat 1 Tbsp of oil. Add shallots; saute 3-4 minutes. Stir in rice; saute 1 minute.
De glaze pan with wine; simmer, stirring constantly until liquid is evaporated. Stir in 1/2 cup HOT water; simmer until liquid is absorbed. Continue adding hot water only after the previous water has been absorbed.
Coat broccolini and shiitake with remaining oil. Grill until slightly charred on both sides, about 5 minutes total. Chop into bite size pieces; stir into risotto. enjoy!
Mediterranean chicken
12 pieces of chicken thighs with skin (i just had thighs without skin)
1 cup dried apricots
1 cup prunes
1 small bottle of capers
1/2 cup olives, i buy ones already pitted
1/4 cup oregano
1/4 cup dried or powdered garlic
3/4 cup red wine vinegar
1 1/2 tsp salt and pepper
olive oil to coat chicken
Marinate these ingredients overnight.
Preheat oven to 400. Before cooking add: 1 cup of white wine, and 3/4 cup brown sugar (mixed together then poured on top of baking dish)
Cook for 1.5 hours. Remove 1/2-1 cup of juice before serving.(mine had dried right up, see below)
**** i found that it was a bit long to cook, i would use a covered baking dish or decrease the cooking time by 30-40 minutes without a covered top.
This is a show stopper, and what a great idea to incorporate chicken thighs!
Cheers,
Chantal
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