Chicken Thighs In Galic Sauce

 

Chicken Thighs In Garlic Sauce

Ingredients:

5 lbs. chicken thighs

1/2 cup all purpose flour

2 shallots, chopped

3/4 garlic cloves

3 teaspoons salt or to taste

1 teaspoon black pepper

1 teaspoon oregano

2 tablespoons fresh parsley

1/4 tablespoon butter

12 cherry tomatoes, cut in half

1/2 cup white wine

1/4 cup EVOO

Directions:

Place thighs in a large bowl and season with S&P and oregano.  Mix well together.  Remove and coat with flour.  In a deep pan heat on medium high,  then add  EVOO.  Add chicken thighs and brown on both sides.  Remove thighs and set aside.  

Bring heat down to medium and add butter, garlic, and shallots: Sauté until translucent.  Add wine and let sauce reduce for 5 minutes.  Add the thighs back to the pan with the tomatoes and parsley and let simmer on medium-low for 5 more minutes.

Serve over rice or your choice of vegetable or polenta. 

Linguine With Shrimp, Cherry Tomatoes, Feta And Mint

                                                     

Linguine with Shrimp, Cherry Tomatoes, Feta, & Mint

This recipe takes the classic Greek dish Garides Saganaki and turns it into a delightful pasta. While Italians would bristle at pairing cheese with seafood, the combination of sweet shrimp, tangy tomatoes and briny feta is undeniably delicious.

Ingredients:
1 1/4 lbs (565 g) ripe vine cherry tomatoes (about 2 pints)
1 lb (455 g) dried linguine, preferably Italian
1/3 cup (80 mL) extra virgin olive oil
6 cloves garlic, thinly sliced
1 lb (455 g) shrimp (31-40 count), peeled, deveined
1/2 tsp (2 mL) dried oregano
Salt and freshly ground pepper to taste
Crumbled feta and chopped mint to garnish

Directions:
Halve tomatoes through cores. Using the handle of a teaspoon, scoop out seeds and save for vegetable stock. Set tomatoes aside.

Bring a large pot of salted water to a boil. Cook linguine according to instructions on the package. As soon as you drop the pasta in the water, heat oil and garlic in a large pot over medium heat. Once it starts to sizzle, cook for 1 minute. Add shrimp, tomatoes, oregano, salt and pepper. Cook, stirring occasionally until shrimp are just cooked through, 4 to 5 minutes. Remove from heat while pasta finishes cooking.

When pasta is done, drain and add to pot with sauce. Mix thoroughly with tongs. Taste for salt and pepper.

Transfer to warmed serving bowls. Sprinkle with feta and mint.
Serves 4 to 6