Football, a word that means you are going to have a handful, or maybe a house-full, of “12th Wo/Men” hanging out to watch the game Saturday! Can you face another dinner of pizza and wings? If not, here’s a great dish, that the hordes will love!
Chef Celinda’s Game Day Chicken
Chicken thighs, boneless and skinless, seasoned with s&p on both sides
Olive oil
Onion, minced
Celery, minced
Carrot, minced
Garlic, minced
Balsamic vinegar
Castelvetrano olives, chopped
Yellow skinned potatoes, peeled and diced
Tomato sauce, preferably made from Italian, San Marzano’s
Oregano and Marjoram
Stock
Frisee
Salt and pepper
Make mire poix with the onion, celery and carrot. Place this, with the chicken thighs, in braising pan with heated olive oil. When the chicken is nearly done browning, add the garlic. When soft, deglaze the pan with balsamic vinegar, then add stock. I was lucky and had a ham bone simmering nearby. I kyped a couple scoops of that for my stock! What a lovely addition. Chicken or vegetable stock will work fine. Mine’s just gonna be better… teehee
Add the chopped olives, tomato sauce, oregano and marjoram. Check the salt levels. Adjust as needed. Remember, to keep in mind you will be reducing the liquid, which increases salt percentages, but also adding potatoes, which will absorb it.
Add the diced potatoes. Stir them around, so they are submerged in the liquid. Add more stock, if needed.
Cover and allow to simmer until the chicken and potatoes are done. Add your chopped frisee and cook until it wilts nicely. Serve with a strong flavors cheese garnish, either shaved are shredded. Parmigiano or Pecorino Romano will do nicely. I happened to have a pretty piece of Grand Ewe Vintage Best Uniekaas that was an amazing addition.
Enjoy!!