Feeds 10 well!
Italian Home Supper
Boneless Skinless Chicken Thighs, 2 pounds
2 large onions, medium dice
3 ribs celery, cut large dice
2 large green peppers, seeded and cut large
canned italian style tomatoes, 28 oz can
6 cloves garlic, minced
pinch dried oregano
2 pinches red pepper flakes
3 bay leaves
6 ounces olive oil
2 ounces parmesan or romano cheese
salt and pepper to taste
Side of greens:
Chicory or other hearty greens, one head washed and dried
2 ounces olive oil
Pasta:
One pound of hearty egg noodles
In a heavy skillet, on medium heat, saute olive oil and garlic until light brown smelling great. Add onion, saute until translucent. Add celery and green pepper, saute till color starts to change. Add bay leaf, oregano, and red pepper flakes.
Add chicken, make sure touches bottom of pan. Saute with vegetables, turning when lightly browned on each side. Add tomato and four ounces of water. Simmer until chicken is done.
For greens: Heavy skillet on medium heat. Add olive oil and greens, saute till color intensifies. Remove from heat and reserve.
To finish place cooked pasta in with chicken/vegetable mix and toss well. On a serving platter or individual plates place sauteed greens. Spoon chicken/vegetable mix onto and finish with cheese.
Have with a nice crusty bread or garlic bread. For those of legal drinking age Chianti, for those not juice in a wine glass.
