Archive for March, 2018

  • olive oil
  • 3 skin-on chicken thighs, trimmed of excess fat
  • 1 large can San Marzono whole tomatoes
  • 1/2 can tomato paste
  • 1/2 cup dry white wine (I use Pinot Grigio)
  • 4-5 green olives sliced
  • 2 tablespoons olive juice
  • 1 teaspoon capers with juice
  • 2 sprigs fresh thyme
  • large bunch of fresh basil (6-8 leaves whole)
  • 2 small sprigs fresh oregano
  • 1/4 cup of shaved parmesan or favorite Italian blend of shredded cheese

Drizzle enough olive oil to coat the bottom of a heavy pot or dutch oven. On medium to high heat — brown chicken thighs on both sides. Reduce heat to medium. Add can of tomatoes and white wine. break tomatoes apart with the back of a large spoon until there are just small pieces left. Add olives, capers, and herbs. Lower heat and let simmer for hour and a half.  Remove chicken from pot then remove meat from bones and shred. Add back into the sauce with tomato paste and cheese, simmer another 15 minutes.

Serve over your favorite pasta. I usually add a little of the pasta water to the sauce as well. 🙂



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Mama J’s Gumbo

  • 4 chicken thighs – skin on, trimmed of excess fat
  • 2 links of andouille sausage sliced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 small green pepper chopped
  • 1 small red or orange pepper chopped
  • 1 zucchini chopped
  • 1 cup cut frozen okra
  • 1 large can crushed tomatoes
  • 1 1/2 cups chicken stock
  • 2 tablespoons Worcestershire
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 bay leaves
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons hot sauce
  • 1 bottle of beer!
  • Salt and pepper

In the bottom of a heavy pot, drizzle enough olive oil to coat – then add chicken thighs, skin side down and brown for 7-10 minutes – flip and brown for 5 more. Then add literally everything else. Stir well, place on medium heat until everything comes to a bubble. Then turn to low-medium, cover and let cook for at least two hours until the chicken is done through. Pull the chicken from the pot, remove meat from bones and shred. Discard bones and skins.

I serve steamed or sauteed shrimp on the side or add just as serving, but many like to cook it in the pot for extra seafood kick. Enjoy.

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