Mother's Day #SundaySupper Guest Post ~ Evan's Rosemary Chicken ~

This mother's day, I get a real treat!

I have a very good friend in Oyster Bay, NY, Evan Stieglitz, who LOVES to cook! He is quite the chef extraordinaire, and he and I have had some conversations about food that I have both enjoyed and found fascinating! Evan's light-hearted spirit comes out in his cooking and he is a "pleaser" who likes to share his delicious fare with friends and family. His approach is fun and creative, and I so admire his spirit and enthusiasm!

Recently he made a dish that he shared with me and another dear friend that I felt I had to share for Mother's Day. When I asked if I could put his dish on my blog, he did a write-up for me that had me both excited and in stitches! Did I say he has a great sense of humor and personality???? His fiance, Elena, is another dear friend, and she and I are usually laughing when in his company.

Without further ado, here is Evan's scrumptious offering ~ a comforting and beautiful meal worthy of any fine restaurant, and more importantly, a dish he shares with good friends! Happy Mother's Day!

You will have to read the recipe to understand why Evan's photo is upside down! LOL!

Cooking Time:                   60min

Difficulty:                          Moderate

Caloric Intake:                   300 Calories per serving (including pasta)

Tools Required:                 6 quart Soup Pot (for cooking pasta)

                                         Large heavy skillet (like the one your mom uses for biscuits)

                                         (Lodge P/N L8SK3 or L10SK3:  $18.97 at Wal-Mart)

                                          Tongs and Large spoon

                                          Large mixing bowl

                                          Large serving bowl

Ingredients:                              2  lbs. boneless and skinless chicken thighs

                                                3 sprigs fresh rosemary

                                                Two tablespoons fresh chopped Italian parsley

                                                Two tablespoons all-purpose flour

                                                One cup low sodium canned chicken stock*

                                                10 cloves of chopped fresh garlic

                                                Juice from one lemon

                                                Two oz. white wine

                                                Salt and pepper

                                                1 lb. pasta (chefs choice on size and shape)

                                                Two bottles red wine (preferably a nice Pinot Noir)

                                                ¼ vegetable oil

                                                2 tablespoons extra virgin olive oil

                                               

Begin drinking first bottle of red wine*

Fill soup pot with water and bring to a rapid boil.  Add two tablespoons of salt

Cut chick thighs into four pieces.  Place in large mixing bowl and toss with flour and salt and pepper.  Place bowl with chicken in the refrigerator for 15min.

Pre-heat skillet and add the vegetable oil.  Add chicken when oil begins to smoke (this so it’s hot enough).  Cook in one layer and don’t crowd the pan or the meat won’t brown properly.  If you don’t have enough room, do it in two batches.  There are no guidelines for timing on this as there are many factors that will affect cooking time.  What you are looking for is a rich brown color on BOTH sides of the chicken.

Once chicken is sufficiently brown on both sides pour off liquid in pan ( LEAVE ALL THE BROWN BITS IN THE BOTTOM OF THE PAN:  GOOGLE FOND). 

Add olive oil and garlic and sauté for two mins.  (Val has a stop watch).  Add back chicken and rosemary and sauté for 5 min.  Then add, stock, white wine and lemon juice.  Cook uncovered for approximately 30min.  It might take longer.  You just have to see when the chicken is cooked through and tender.  Dark meat thighs are VERY forgiving.  It is difficult to overcook.  White meat is the opposite.  Once overcooked, its garbage.

In the last few minutes of cooking add half the parsley.

Finish first bottle of Red Wine*

Once you are done with the chicken, cook the pasta until al dente (Google it).  Place the pasta in a warmed serving bowl (this can be done with 1-2 cups of the pasta water).  Pour chicken on top.  Garnish with Parsley  and serve.

Open second bottle of red wine*

Eat and enjoy! ( *No driving after consuming and imbibing!) LOL!{This is my personal opinion and not to be mistaken for part of Evan's commentary or recipe instructions.}

Thank you, my dear Evan! You can write up your recipes and cook for me anytime! {hugs!}