Dinner Italian

13 04 2010

I went grocery shopping today.

I’m cooking dinner for  old friends visiting this week. I’m preparing something I saw over Everyday Italian – tried and tested – so I’m confident I can deliver again. Plus, it’s super easy.

There won’t be dessert but instead I’m serving some good Earl Grey Tea  (alfresco style) and invite  them out for a long drive to Tagaytay soon after. Then drive back again. I prepared a mixed CD that I’m sure we’ll enjoy.

But in case they push for something sweet, I’ll have a tub of ice cream at the ready.

Arugula Endive Salad with White Wine Vinaigrette


For the salad:

2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

For the salad:

4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts

For the vinaigrette:

Put together your wine, lemon juice, honey, mustard, salt, and pepper in a blender. Add salt and pepper to taste.

For the salad:

Put together all your dry ingredients not mentioned under “For the vinaigrette”.

Chicken Cacciatore


4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
1 can of button mushroom
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Salt and pepper your chicken. Lightly coat chicken with flour and put it in a  pan with medium high heat. Brown your chicken per side then set aside.

At the same pan where you fried your chicken soutee, the following: bell pepper,  mushroom, onion and garlic. Add salt and pepper to taste. Add the wine, simmer for 5 minutes, put your  tomatoes (with juice), broth, capers and oregano.

Add the chicken to the pan and turn them to coat in the sauce. Bring the entire ensemble to a simmer, until chicken is completely cooked. You will know this once the sauce thickens.

Top with basil (or parsley) and serve with rice or bread.

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