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How To make Nicoise Chicken Stew with Tomatoes and Black Olives
3 pound chicken
cut into 8 serving
pieces 3 tablespoons olive oil
12 small white onions :
peeled
1/2 teaspoon dried thyme or 1 sprig fresh thyme
1/4 cup shallot minced
2 garlic cloves :
minced
2 2 pound cans Italian plum tomatoes drained and
chopped, reserving liquid from one can 1/2 cup dry white wine
Cheesecloth bag containing 6 parsley stems :
1 bay leaf and 6
peppercorns 2/3 cup pitted black Nicoise olives
Fresh lemon juice to taste
In a large heavy skillet or pot, heat 1 tablespoon of the oil over moderate heat until hot. Add the onions and thyme and cook for 5 to 6 minutes, or until lightly browned. Transfer browned onions to a bowl. In the skillet heat the remaining 2 tablespoons oil over moderately high heat until hot. Pat the chicken pieces dry and season with salt and pepper. Brown the chicken, in batches if necessary, and transfer to a plate.
Drain off all but 2 tablespoons of fat from the pan and add the shallots and garlic, cooking over moderate heat for 30 seconds. Stir in the tomatoes, wine, and cheesecloth bag and add the onions, chicken skin side up, and any juices that have accumulated on the plate. Bring the liquid to a boil, simmer the mixture, covered partially, for 20 minutes. Simmer the mixture, uncovered, for 15 minutes, or until the breast pieces are tender, and transfer the breast pieces to a plate. Simmer the remaining chicken and onions for 15 minutes more, or until they are tender, transfer them to the plate, and discard the cheesecloth bag. Cook the sauce over moderately high heat, stirring, for 10 to 15 minutes, or until it is thickened, add the chicken, onions, olives, and lemon juice and cook the stew, covered, over very low heat for 3 minutes, or until it is heated through. (The stew may be made 1 day ahead. Let the stew cool, uncovered, and chill it, covered. Reheat the stew, covered, over low heat, adding water if necessary.)
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Ingredients for 12 pieces:
For the dough:
500 g all-purpose flour
7 g yeast
2 tbsp extra virgin olive oil
1 tsp salt
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200 g cherry tomatoes
100 g pitted taggiasca olives
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Risoni with roasted cherry tomatoes, tuna, olives and capers
Serves 4
800 gr cherry tomatoes, halved
2 tablespoons of balsamic vinegar
2 tablespoons olive oil
2-3 garlic cloves in the skin
salt and pepper for seasoning
1x 280 tin of Capriccio tuna in olive oil
2 tablespoons of Zuccato baby capers, rinsed
1/3 cup of pitted black olives, roughly chopped
400 gr of risoni pasta
Preheat your oven to 190 C
Place the tomatoes with balsamic, olive oil and seasoning in an oven dish and bake for 30-35 minutes or until tomatoes are slightly scorched and the garlic is soft. Take the skin of the garlic and mash it in the dish using a fork. Mix gently. Set aside.
Bring a medium sized pot of salted water t the boil, drop in the risen and cook for about 7-8 minutes, until just al dente. Reserve 50ml of pasta cooking water, then drain and rise under cold water to arrest the cooking.
Place risoni into a tomato oven dish and toss well to combine, adding some of the reserved pasta water as needed. add capers, olives and tuna and scatter with plenty of baby basil on top. Serve at room temperature. If you have leftovers, place them in the fridge in an airtight container and then sit at room temp for 30 minutes before eating.
Farfalle with pancetta and smashed broccoli
200 gr of pancetta cut into cubes
1 tablespoons of olive oil
1 broccoli head, florets separated, stalk sliced thinly
salt and pepper for seasoning
pecorino shavings to scatter on top
a generous drizzle of extra-virgin olive oil on top
Bring a large pot of salted water to the boil. In the meantime heat up the oil in a large , heavy based pan, add the pancetta and cook on medium-low for 3-4 minutes or until crispy. Turn off the heat and set aside. Add 3/4 pf the broccoli florist, the sliced stalks and the pasta to the boiling water, stir well and cook for 6 minutes. Add the reaming florets and cook for another minutes or until the pasta is al dente. Reserve 50ml of pasta cooking water, then drain, rinse under cold water to arrest the cooking, then toss in the pancetta pan to dress the pasta , adding some of the reserved pasta water as needed. Table into a serving platter, drizzle with olive oil and top with pecorino shavings.
Serve at room temperature. If you have leftovers, place them in the fridge in an airtight container and then sit at room temp for 30 minutes before eating.