Chicken Tuscany

About 2 and a half years ago, my mom found some random recipe
online. It was really simple and
delicious she said. So I decided to try
it out for a dinner party. It was our
first dinner party ever, Mandi Rich and I fresh out of college living in Allston, MA
and having 5 people over after work on Thursday to watch the office. Mandi and I worked on the meal while Rich
(1/2 of design team) cleaned up and prepped for the guests. As we ate, we all just laughed the entire
time. This was the best food any of us
had ever tasted! I think that moment
caused me to get more into cooking because seeing the joy on everyone’s faces
was really awesome. These days, I make
this meal occasionally and it always reminds me of that night. It is no longer the best thing I have ever
tasted since my palate has changed and I have eaten much more types of foods
since then, but it always brings me back to those days on Lorraine Terrace.

Does anyone remember that party? Was it as good as I remember? Or was I just drunk… Anyways, the recipe is
here
. It is called chicken Tuscany although I don’t think it has anything to do with
Tuscany. We decided to put a Jamie Oliver risotto
recipe with it. Before I get into the
food part, I found 5 pictures from that party a few years back that I want to
share with you.

Allison, Laura, and Mandi

Allison, Laura and Rich.
What is that green drink?

Billy, Me, and rich.
I was destined for food blogging.

Lookin good 2005 Dan.
They could have more color on the top, but that’s ok, you are learning.

Anyways, back to ’08.
Here is Mandi prepping the peppers.

You need to pound out the chicken breasts.

We got some gourmet salts from Amy when she went to Napa. I think we may do some taste tests next
week. We used a little grey salt on the
chicken in this dish just to try it.

A quick roast under the broiler. Don’t singe them too much.

Wrap up the spinach and mozzarella in the seasoned chicken. Then shove this into the slightly roasted red
peppers. Stand them upright and bake at
350 for 45 minutes.

This is for the risotto.
You marinade the tomatoes in red wine vinegar, olive oil and salt and
pepper.

Jamie calls for crumbly ricotta. Or ricotta salata. I could not find it, but in my experience, it
tastes like a mild feta. So that’s what
I got. Here it is drizzled with olive
oil and sprinkled with chile powder and oregano.

In addition to its
fresh, soft form, ricotta is also sold in three preparations which ensure a
longer shelf life: salted, baked and smoked. The pressed, salted and dried
variety of the cheese is known as ricotta
salata
. A milky-white hard cheese used for grating or shaving, ricotta
salata is sold in wheels, decorated by a delicate basket-weave pattern.

Begin the risotto like normal. Sweat some onions for about 10 minutes.

Then add the arborio rice grains and stir to coat.

Add white wine and simmer till evaporated. Then begin to add the simmering chicken stock
ladle by ladle.

When it is halfway cooked, add ¾ of the marinated tomatoes.

The chicken stuffed peppers have gone 45 minutes. Turn on the broiler and add some provolone to
the top. Broil for 5 minutes (if that)

Oh yea!

When the risotto is finished, remove from heat and add these
things.

This was a great pairing.
They went well together.

Our guests visiting from New England. What’s that stain on ya shirt?

Chicken recipe.

Risotto recipe:

1 lb Arborio rice
Tomatoes
Basil
Parmesan
Crumbly ricotta or a mild goat cheese.
Minced onions
Oregano
Chile
powder
Butter
Olive oil
Red wine vinegar
At least 5 cups of chicken stock. add some water if you need more volume.
White wine

Marinade the tomatoes in red wine vinegar, olive oil, and
salt and pepper.
Preheat oven to 350. Crumble
cheese onto baking sheet and drizzle with olive oil, oregano, and chile powder.
Roast for 10 minutes or until browned around edges.
Bring stock to a simmer
Place onions in pot and sweat for 10 minutes.
Add rice and stir to coat.
Add one cup white wine.
Simmer until evaporated.
Add one cup of the simmering stock at a time. Stir until evaporated, then repeat.
When it is halfway done, add ¾ of the tomatoes.
When it is finished, add the rest of the tomatoes, parmesan,
basil, roasted feta, and butter. Stir until
incorporated.
Serve