Monday, January 11, 2016

Seeing the Thighs of Southern Italy

Here is an easy Italian dinner that will help keep 

you on track for healthy living this year. 

Traditional flavors with a bright touch that will 

make you think you are dinning in Salerno 

overlooking the Mediterranean. 


If you are so inclined or your budget allows, pop 

open some Chianti and serve with a brown and 

serve Italian loaf from the oven.

4 chicken thighs, with bones

½ teaspoon salt, plus 1 teaspoon

½ teaspoon freshly ground black pepper

¼ cup olive oil

1 yellow bell pepper, sliced

3 slices bacon, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

½ cup white wine balsamic vinegar

zest of 1 orange
1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

½ cup chicken stock

¼ cup chopped fresh flat-leaf parsley leaves


Do your cutting: Chop the garlic, cut the 

pepper and zest the orange.

Season the chicken with ½ teaspoon salt and

½  teaspoon pepper.

In a Dutchoven, heat the olive oil over 

 medium heat. When the oil is hot, cook 

the chicken until browned on both sides. 

(about 5 minutes a side)

Remove from the pan and set aside.

Keeping the same pan over medium heat, 

add the peppers & bacon and cook until the 

peppers have browned and the bacon is 

crisp, about 5 minutes. Add the garlic and 

cook for 1 minute. Add the tomatoes,

balsamic, and herbs. Using a wooden spoon,

scrape the browned bits off the bottom of 

the pan. Return the chicken to the pan, add 

the stock, and bring the mixture to a boil. 

Reduce the heat add the zest and simmer, 

covered, until the chicken is cooked through,

 about 20 to 30 minutes. Background music for dinner.

Salerno looking out over the Mediterranean.

So blissful to be serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by

 Dan White


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