Crispy Chicken Halves with Caponata

Hi there long lost friends! I have been MIA for a while but hope to be better about updating my journey in the kitchen. Today we're talking about caponata. Caponata is an Italian condiment of sorts, and every region in Italy has its own version and recipe. I would describe it as a sweet and sour vegetable stew that is delicious and versatile. For this recipe, we're pairing it with a really juicy and tender chicken preparation with an amazing crispy skin. I really prefer using chicken with bones still in it because it helps keep the chicken moist and full of great flavor. It's out of this world!

Chicken:
1 (2-3 lb chicken) halved OR 2 already halves of a whole chicken
1/4 cup soften butter
5-6 fresh thyme sprigs, stripped off stems
1 lemon zested
3 large garlic cloves minced or zested
1-2 tablespoons salt
1 tablespoon black pepper

Caponata:
1 small to medium eggplant, half the skin removed and cut into cubes
3 stalk celery, chopped
2 bell peppers, chopped
1 medium onion, chopped
5-6 garlic cloves, roughly chopped
2 small zucchini, chopped
1 carrot, chopped
1 generous handful golden raisins
1 3.5 oz jar capers, drained
1 6 oz can tomato paste
1/2 cup water
1/4 cup red wine vinegar
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon pepper
10 basil leaves, torn or finely shredded

I know this looks like a lot of stuff but it's super easy once you get going. I believe you can do this!
The key for the caponata is doing everything in layers from hardest veggie to softest and seasoning each layer to fully develop everyones flavor.

In a large dutch oven, coat the bottom of the pan with olive oil and turn the burner on high. First throw in your onions, celery and carrots. Sprinkle in salt and pepper and let veggies sweat until slightly soft. Next throw in your peppers, garlic and zucchini. Season with salt and pepper and let those veggies get soft as well all the while stirring the pot to incorporate everyone. Next add the eggplant and season with salt and pepper and stir into the mix. Let the eggplant get soft and then add tomato paste and enough water to loosen the mixture. It should look very stew like. Add the capers, raisins, vinegar and sugar and let simmer for 20 minutes or longer. At the very end of cooking turn off the heat and add the basil.

...a large pot like the one cooking your caponata!

For the chicken heat a well seasoned cast iron skillet on high for at least 3-4 minutes or until smoke is coming off the pan. In the meantime, make your compound butter by mashing butter, lemon zest, garlic, thyme, salt and pepper together and generously massaging the birds. Place chicken skin side down in the pan and either use another cast iron skillet or a very heavy pot to weight down the chicken. This is how you will get the golden brown crispy skin that is so delicious.

Preheat your oven to 375 in the meantime. The chicken will cook for about 10 minutes or until the skin is golden. Once the skin looks good, flip the bird over and put the skillet in the oven for about 20 minutes or until a thermometer reads 150 degrees. Pull the chicken out and let rest for at least 5-10 minutes.

Plate with a crusty piece of bread and the caponata and DIG IN!

Ciao!

Green Pasta Salad

If you are like me, you make mental or actual lists in your head of new habits you plan to start at the beginning of the year. It seems winter normally makes me super lazy and I typically fall off the "health wagon". So here is a great pasta salad recipe that is healthy, easy and super tasty! I love make a big batch of salad like this that can be lunch for work the next day, a side option, or even a light dinner. I'm using broccoli, fennel and edamame as my green veggies, but really use whatever you like! I also am using whole wheat pasta because it's so good for you and has lots of good fiber. Speaking of fiber, did you know that most Americans don't get nearly enough fiber daily? We are suppose to consume at least 25grams per day, and most of us only consume 10-15 grams. Anyway, I hope you enjoy this delicious recipe!

1 box of whole wheat rotini (or any other short pasta)
2 cups broccoli florets
1 cup frozen shelled edamame (aka shelled soy beans)
1/2 cup chopped fennel (it's sorta like celery, but shaped like a bulb and more flavorful)
1/4 cup toasted pine nuts

Pesto:
1/2 cup italian parsley (basically a good handful)
1 cup fresh basil (a really good handful-I'm so exact huh?)
2 small cloves of fresh garlic-roughly chopped
1 lemon, zested and juiced
1 tsp kosher salt
2 tsp black pepper
1/4 cup freshly grated (and REAL) parmesan cheese
1/2-1 cup olive oil

Bring a large pot of water to a boil. Once boiling, salt water heavily and add pasta. In the meantime, have a large bowl of ice water near by. Add the broccoli florets for one minute to the pasta water (yes, with the pasta in it) and then use a large slotted spoon to fetch the broccoli out and place in ice water. This method is called blanching. Drain broccoli and throw in a large mixing bowl. Once pasta is almost done, add the edamame. Drain pasta and edamame together and rinse under cold water and then throw that in the broccoli mixing bowl. Toast pine nuts in a very small skillet over medium, shaking the pan frequently. They burn easily, so once you can smell them, they are done. Add them to the mixing bowl as well.

For the pesto, get your handy food processor out and add all the ingredients except the olive oil. Pop the top on and through the feed tube, slowly drizzle your oil in while the processor is whirling. You may not need all the oil or you may need a little more. You just want a nice, sauce like consistency.

Pour the pesto sauce over the pasta mixture and mix well. Taste to see if it needs more salt (remember, you can always add salt, you can't take away!) or pepper. I sometimes like to squeeze a little more fresh lemon juice too if it needs it.

Serve just like that, or over some fresh greens to boost up your veggies for that day. Some sliced tomatoes or even grape tomatoes would be lovely as well! Salute!