For fresh Friday we have a delicious Mediterranean chicken and broken rosemary potatoes from signature Chef Warren for you to try. This dish is full of color and bold Mediterranean flavors like sun dried tomatoes, rosemary, basil and Kalamata olives. Pair this dish with a beautiful Chianti or a Pinot Grigio wine and you have a delightful meal to serve this weekend.
- 4 Large skinless bone in chicken thighs
- 10 Whole peeled garlic cloves
- 1 Red onion – sliced
- 1 Oz fresh rosemary
- ¼ Tsp chili powder
- ¼ Tsp nutmeg
- Salt & pepper
- 1 Tsp dry basil
- 5 Roma tomatoes – crushed
- 5 Sundried tomatoes – rough chop
- 1 Tsp tomato paste
- Kalamata olives hand full – pitted
- 1/2 Red pepper – large chopped
- 1/2 Yellow pepper – large chopped
- 1 Oz fresh basil – chiffonad chopped
- 1 TBL fresh rosemary – chopped
- 1 Cup white wine
- 1 Cup chicken stock
- Fresh chives – chopped
- 2 oz feta cheese
Heat a large skillet on medium high until water droplets bead up and dance around in the skillet. Add chicken thighs, put lid on a jar and cook for 8 minutes. Lightly season with cracked black pepper and dry basil. Turn chicken thighs over and add garlic cloves and red onion. Make sure garlic is touching sides or bottom of skillet; cook for 4 additional minutes. Remove skillet from heat and remove chicken from skillet, set aside. Add tomato paste, chili powder, crushed roma tomatoes and sundried tomatoes. Turn heat up to medium high and add wine to deglaze the pan. Let it reduce down to about half. Be sure to stir all the yummy bits off the bottom of the pan and add the nutmeg. Add the chicken back to the pan along with the chicken stock and fresh rosemary. Place lid on skillet with ready temp valve open, and wait for whistle to sound. Close Redy-cook valve, reduce heat to medium low and cook for an additional 5 minutes. Remove lid add peppers, fresh basil and olives; replace lid with Redy-cook value open, again wait for whistle to sound and remove from heat and serve.
Plate and sprinkle with feta cheese and chives. Serve with broken rosemary potato.
Broken Rosemary Potatoes
- 12 Baby red potatoes
- 1 Tsp Fresh rosemary – Chopped
- Salt and Pepper to taste
- 2 Tbls of butter
- ¼ Cup chicken broth
Place all ingredients in 2qt pan. Turn on med heat add lid with Redy-cook valve open. When it whistles close Redy-cook valve and cook for 15 min. Gently smash and stir.
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