GERDA’S MEDITERRANEAN CHICKEN
Serves: 6
Ingredients:
6 Large chicken breasts with bones and skin
Salt for seasoning
All-purpose flour for dredging
2 Tablespoons butter
2 Tablespoons olive oil
4 Garlic cloves, finely chopped
1 Small onion chopped
1 Cup currants
½ Cup sliced black olives
½ Cup sun-dried tomatoes, cut into ¼ inch strips
1 ½ Teaspoons curry powder
1 Teaspoon ground ginger
Pinch of cayenne pepper, or more to taste
½ Cup well-seasoned chicken stock
¾ Cup dry white wine
Directions:
Season the chicken with salt and then lightly dredge in the flour. In a large skillet over medium-high heat, melt the butter and stir in the olive oil. Add the garlic and onion, then sauté for 5 minutes. Push the onions and garlic to the side of the pan. Add the chicken and quickly brown both sides.
Scatter the currants, olives, and sun-dried tomatoes over the chicken. In a small bowl, whisk the stock, wine and spices together and pour over the chicken. Cover loosely and bake in oven preheated at 375˚ for 1 hour.
BRAISED ARTICHOKES
Ingredients:
6 Medium to large artichokes
6 oz. pancetta cut crosswise into ½ inch pieces
1 Large yellow onion, chopped
5 Tablespoons of olive oil
3 oz. white mushrooms, brushed clean and sliced
½ Cup dry white wine
2 Cloves garlic, chopped
Salt and pepper to taste
3 Tablespoons fresh Italian parsley, chopped
Directions:
Trim the artichokes and quarter. In a frying pan over high heat fry the pancetta crisp, and render its fat – about 1 minute. Reduce the heat to medium and add the onion to the pancetta, adding 1 to 2 tablespoons olive oil. Sauté the onion about 2 minutes. Add the mushrooms and the rest of the olive oil.
Place the artichoke pieces in the pan, top with the garlic and pepper. Cover, reduce the heat to low, and simmer until artichokes are tender – about 35 minutes. Using a slotted spoon, transfer all the vegetables to a plate and keep warm. Taste the pan juices for seasoning, and reduce on high heat to desired consistency. Return the vegetables to the sauce and stir gently to coat well. Transfer to a warmed serving bowl, top with parsley and serve.
