Guinness Beef Stew

Article

Prep Time: 20minutes mins Cook Time: 3hours hrs 30minutes mins Total Time: 3hours hrs 50minutes mins

Makes: 6 - 8 servings

Ingredients

• 4 strips bacon, diced
• 3.5 lbs beef chuck, cut into 2" cubes
• 1 yellow onion, large diced
• 3 carrots, chopped
• 2 celery ribs, chopped
• 1/4 head cabbage, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 cup all purpose flour
• 2 cups Guinness stout*
• 2 1/2 cups beef broth
• 1 cup strong brewed coffee
• 2 bay leaves
• 2 thyme sprigs
• 1 lb baby gold potatoes, halved
• 2 cups frozen peas, optional
• kosher salt
• freshly cracked black pepper

Instructions

1. Preheat an oven to 350 F.
2. Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
3. Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
4. Saute the veggies. Decrease the heat to medium and add the chopped onions, celery, cabbage, and carrots to the pot and saute for 3-4 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate.
5. Add the liquid and herbs. Add the beer to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and coffee, stir well, and bring to a simmer. Add the beef and bacon back to the pot, along with the chopped potatoes, thyme, and bay leaves.
6. Braise time! Cover the pot and transfer to a 350 F oven. Cook for 3- 3 1/2 hours or until the beef is very tender. Remove from the oven, stir in the peas, and rest 15 minutes covered before serving.

Notes

* Use the classic Guinness for this recipe, not the 'extra'. 'Extra' label Guinness is much more bitter than the original and will leave your beef stew tasting bitter at the end. 

Paella With Seafood

This classic Valencian paella recipe (arroz a la marinera), from cookbook author and food historian Claudia Roden, makes a celebratory seafood paella full of shellfish and flavored with saffron and paprika. Like most traditional paellas, it starts with a sofrito—a flavorful sauté of onion, garlic, tomato, and other seasonings—and is made with short-grain rice. If you can find bomba rice (a Spanish variety), use it; otherwise, look for carnaroli or arborio rice (Italian varieties with a similar texture). 

While this version calls for shrimp, squid, and mussels, paella Valenciana is a flexible dish. You could swap in other seafood, such as scallops or clams, or add diced vegetables like green beans, artichokes, or red bell peppers. Paella ingredients vary from place to place in Spain—Roden notes that cooks in many parts of the country add meat to their seafood paellas (chorizo or chicken thighs are popular additions, as are pork, rabbit, snails, or duck sausages). Once you get comfortable with the base recipe, this is a rice dish you can play with.

The key to making an authentic paella, with the coveted crispy layer of rice on the bottom of the pan known as socarrat, is to use a proper paellera (a paella pan), but you can make do with a similar large skillet or carbon-steel pan. If the pan you’re using is too big to fit on a single burner, cook the paella over two burners, rotating the pan every few minutes to distribute the heat evenly.

This recipe was adapted from ‘The Food of Spain’ by Claudia Roden. Buy the full book on Amazon.

Active Time 25 minutes

Total Time 45 minutes

Ingredients

4 servings

• 5 Tbsp. olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed to a paste or finely chopped
• 2 tomatoes, peeled and chopped
• ½ tsp. sugar
• Kosher salt
• 1 tsp. pimentón dulce (or sweet paprika)
• A good pinch of saffron threads
• 4 cleaned small squid, bodies sliced into ¼-inch-wide rings, tentacles left whole
• 2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
• 3 cups fish or chicken stock, plus more if needed
• 1 cup dry white wine
• 12 jumbo shrimp in their shells, deveined
• 16 mussels, scrubbed and debearded
• Lemon wedges and chopped parsley (for garnish, optional)

Step 1

Pour the oil into a 16-inch paella pan set over medium-high heat. Fry the onion until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, pimentón (or paprika), saffron, and salt to taste, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)

Step 2

Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 10 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top and cook an additional 8 to 10 minutes, turning the shrimp when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.

Step 3

Bring ½-inch water to a simmer in a saucepan with a tight-fitting lid. Add the mussels and steam, checking every 3 to 5 minutes. As soon as they open, they are cooked. Throw away any that do not open after 10 minutes. Arrange the mussels on top of the paella. Garnish with chopped parsley and lemon wedges for squeezing, if using.

Giada De Laurentiis’ Chicken Piccata Recipe

Article

Ingredients

• 2 boneless skinless chicken breasts, butterflied and cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Step 1: Dredge

Season both sides of the chicken breasts generously with salt and pepper. Then, dredge the chicken lightly in flour and shake off any excess. Set aside.

Step 2: Cook

Heat a skillet over medium-high heat. When hot, add 3 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the oil starts to sizzle, add 2 pieces of chicken to the skillet. Cook for 3 minutes per side, then remove and transfer to a plate once deeply golden on both sides.

Add an additional 2 tablespoons of butter to the skillet with 2 tablespoons of olive oil. Once hot and melted, cook the remaining 2 pieces of chicken in the same way. Remove promptly to the plate with the other browned chicken.

Step 3: Finish the sauce

Add the lemon juice, chicken stock and capers to the skillet and bring the mixture to a boil, scraping up any cooked-on bits (the fond) from the bottom of the pan. Taste the sauce and season with additional salt and pepper, if desired, then return the chicken (with its juices) to the pan.

Reduce the heat and simmer for 5 minutes, spooning the sauce over the chicken as it finishes cooking. Remove chicken to a serving platter. Then finish by melting the final 2 tablespoons of butter into the sauce and whisk vigorously until the sauce looks glossy and velvety.

Step 4: Serve

Pour the finished sauce over the chicken and garnish with fresh parsley.

Pasta chips - Air Fryer

 

Baked Feta - Air Fryer

 

Sausage and Pepper Risotto

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Video

INGREDIENTS

Metric

Spicy Bell Pepper Sauce

• 2 Red peppers, Sliced Thin
• 1 Onion, Sliced Thin
• 3 Tablespoons Olive Oil
• 5 Calabrian Chili, seeded, plus 1 tablespoon of the liquid they are packed in
• 2 cloves of Garlic, Sliced Thin
• 2 Tablespoons Tomato Paste
• 1 Pint of Heavy Cream
• 1 Cup of Vodka
• Salt to taste
• 3 Tablespoons of Extra Virgin Olive Oil

Risotto

• 1 Cup Risotto
• 1-2 Tablespoons of Cold Butter
• 1/4 Lb Ground Hot Italian Sausage
• 50/50 blend of Grated Parmigiano and Pecorino Romano
• 1 Cup of White Wine
• 4 Cups of Good QualityChicken Broth or Stock
• 3 Tablespoons of Extra Virgin Olive Oil
• 1 Cup of Spicy Bell Pepper Sauce
• Salt to taste

Semolina Bread Croutons

• 1 Old Loaf of Italian Semolina Bread
• 1-2 Tablespoons of Olive oil
• Salt

Pepper and Onion Relish

• 1/8- 1/4 Cup Reserved Sautéed Peppers and Onions
• 1 Tablespoon of Olive Oil
• 1 Teaspoon of Red Wine Vinegar
• 1 Teaspoon of Lemon Juice
• Salt

INSTRUCTIONSFahrenheit

Celsius

Making the Bell Pepper Sauce - Oven Option - https://www.wellplated.com/roasted-red-peppers/

1. To remove the skin of the peppers, coat with a touch of oil and then place in the oven under the broilers and cook until the skin starts to char slightly, moving the peppers around until evenly charred all the way around. You don’t need too much char for this. That smokey char is not a flavor I want to emphasize in this dish. Once charred, place them in a bowl or ziplock bag and cover them in plastic wrap and let them steam for 15 minutes. While that steams, prep the rest of the ingredients.
2. Slice the onion and garlic thinly
3. By now the peppers should be steamed. Using your knife, scrape the skin off the peppers, remove the seeds and stem, and cut them into thin slices.
4. In a large sauté pan preheated on medium-high heat, add a few tablespoons of olive oil and then get the onions in first to get them going. Season with salt and let those cook on high heat to try to get a nice golden brown char going on them just like you might when making a sausage and pepper hero. It’s not really a true “caramelized” onion, it’s a blend between caramelized and fried onions. If they are frying too fast, lower the heat slightly and if they aren’t developing any color, adjust the heat back up, and once slightly fried and caramelized, add the peppers. Cook for a few minutes until the onions are fully translucent and soft and starting to brown slightly. Then add the garlic, and Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges. Then pull out make 1/8-1/4 cup of the onions and peppers and place them in a little bowl for a little garnish. Then add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes. Then add just about a pint of cream but I like to add most of the pint and then have the ability to add more later if it's too thick later. lower the heat to medium and cook for about 5 minutes or until the cream has thickened. Let cool slightly and then blend until smooth. Reserve until ready to add to the risotto.

Pepper and Onion Relish

1. Take the sautéed peppers and onions you pulled out and chop those into the texture of a relish or a fine dice. Then place back into the little bowl, season with salt, olive oil, a few drops of Red Wine Vinegar, and a couple of squirts of lemon juice, and mix up and set aside. It should be bright so you get these subtle pops of acidity that cut through a lot of the fat in the dish and add to the eating experience. Set aside until you’re ready to plate.

Making the Croutons

1. Cut a dried-out semolina loaf of bread into thin slices then lay them down and cut into strips the width you cut the slices. Then cut those strips into small square dice. The smaller they are the better they will eat but also be careful not to burn them. Place in a preheated 375 F degree oven for 5 minutes to dry out any remaining moisture. Then once they are dried out completely, take them out of the oven, coat them with oil, season them with salt, and place them in the oven for another 10 minutes or so, keeping a close watch on them and pulling them out when they are lightly golden brown and crispy. Then taste, adjust the seasoning, get them on a plate lined with a paper towel, and set aside until ready to plate. This is very much a nod to the bread my grandpa used to deliver and the bread I'd use to eat a sausage and pepper sandwich.

Making the Risotto

1. Remove the sausage from its casing and roll them into little tiny balls. Same idea as the croutons, the smaller they are the more you can fit with every bite. But don’t go so small that they fry into a ground meat texture. You’re looking for a crispy, bouncy texture at the end.
2. Get the stock in a pan simmering on the stove. We don’t want it to reduce or evaporate, so just keep it on a simmer or you could just turn the heat off and hold it
3. Next to that, preheat a high-rimmed sauté pan or saucier on high heat. Once the pan is hot, add a couple of tablespoons of olive oil and the little sausage meatballs and season with a touch of salt. Let the meatballs sear hard on one side, don’t touch them until they can release from the pa. Once browned, release them from the pan and mix the balls around to brown evenly on all sides. Keep the heat high so they cook cast and brown but don’t overcook. Once browned on all sides, remove from the pan with a slotted spoon.
4. Then add the rice. Get the rice coated in that sausage fat and cook for a couple of minutes moving around constantly. Use your nose and once you can smell a slight nuttiness, you just want to wake up the rice and lightly toast it. Then you can add the wine and deglaze.
5. Cook that down until there’s almost nothing left.
6. Now begin to slowly add the stock a couple of labels at a time over medium heat. Use the wooden spoon to work the risotto. You don’t have to stand over it the entire time stirring but you do need to be present and stirring every other minute or two. When the rice absorbs most of the stock and gets a bit dry, add a little more stock and keep working it.
7. After about 18-20 minutes, hit it with a little salt, and begin tasting. You don’t want it mushy but you don’t want it crunchy. I keep working it until it no longer gets stuck in my teeth and the bite tastes pleasant to me.
8. Once I determine the risotto is cooked to my liking, add a cup or so of the bell pepper sauce and work that in until fully incorporated. At this point, it's okay if the sauce is not fully thick yet because we’re about to add cheese and butter so if it's too thick now, it's not going to flow like a risotto should, so kill the heat and then add the cold butter and work that in. The cold butter should have cooled the risotto enough to add the parmigiano, and pecorino cheese blend in and have them melt in properly. Taste and adjust the seasoning and then right before serving, if it’s too thick and doesn’t flow, add another label of the stock to maintain the perfect consistency for serving. If it's not thick enough, cook it down further or add more cheese.
9. Plate a few spoonfuls into the center of the plate and then lean the plate in a circle to get it to spread out into a single layer. Then scatter the little meatballs on top of the risotto, followed by little dots of the bright pepper and onion relish, followed by the little croutons, a sprinkle of the cheese, and finally a little extra virgin olive oil. Try to get everything in one bite the risotto, the relish, the sausage, and the croutons and your tongue will be dancing in joy.

Le Fatigue Cocktail

A bold whiskey sipper to combat palate fatigue.

Rye whiskey plays the role of a moderator/referee in this assertive mix of bitters and maraschino liqueur, adapted from a bartender’s handshake cocktail designed to combat palate fatigue. A higher-proof rye (such as Rittenhouse Bottled in Bond) helps balance the sweetness and weight of the liqueur.

Ingredients

• 1 1/2 OZ. RYE WHISKEY
• 3/4 OZ. ANGOSTURA BITTERS
• 3/4 OZ. MARASCHINO LIQUEUR
• TOOLS:
• BARSPOON, STRAINER

Preparation

1. Stir all of the ingredients with ice, then strain into a chilled glass, and garnish.

Weeknight Orzo Paella

Weeknight Orzo Paella

PREP TIME 5 minutes

COOK TIME 25 minutes

SERVES 4

INGREDIENTS

• 1 tablespoon olive oil
• 8 ounces cooked hot or sweet Italian chicken sausage, cut into 1/4-inch-thick rounds
• 4 cloves garlic, minced
• 1 1/2 cups dried orzo pasta (10 ounces)
• 2 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 ounces uncooked peeled and deveined large shrimp, thawed if frozen (26 to 30 shrimp per pound)
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

1. Heat oil in a 9- or 10-inch cast iron or straight-sided skillet over medium until shimmering. Add the sausage and cook, stirring occasionally, until evenly browned on both sides, 3 to 4 minutes total. Stir in the garlic and cook until fragrant, about 30 seconds more.
2. Add the orzo and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the broth, tomatoes and their juices, paprika, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to combine and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook, undisturbed, until the orzo is almost al dente, the liquid has reduced by about half, and there is tight, rapid bubbling, 7 to 9 minutes. Meanwhile, pat the shrimp dry with paper towels and season with remaining 1/4 teaspoon each salt and pepper.
3. Scatter the shrimp and peas over the orzo, cover, and cook until the shrimp are pink and opaque, about 5 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes, allowing any residual liquid in the skillet to be absorbed. Top with the parsley and serve.

Peanut Thai cabbage salad

 the ingredients

1 cup diced purple cabbage

1 can chickpeas beans

1/3 cup chopped peanuts

1/2 red onion

1 cup chopped cucumbers

1/3 cup green onion

dressing

1/3 cup tahini or peanut butter

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp toasted sesame oil

juice of 1/2 a lime

instructions

Chop up the purple cabbage, carrots (if not already shredded), slice the green onions for garnish, and chop the cashews and cilantro.

Whisk the dressing ingredients together.

Add everything to a bowl and enjoy!

Fanciulli Cocktail

Ingredients

• 1½ oz. bourbon or rye
• ¾ oz. sweet vermouth
• ¾ oz. Fernet-Branca
• Orange twist and cocktail cherry, to garnish

1. Stir all ingredients with ice until well chilled. Strain into a chilled coupe glass. 
2. Express the oils from a piece of orange peel into the drink, skin side down, then twist the orange peel and thread a cocktail pick through it before adding the cherry and placing in the drink or balancing on the rim of the glass.

 

The Fanciulli cocktail is a variation on the Perfect Manhattan—bourbon or rye, and a split of sweet and dry vermouth—that replaces the dry vermouth with Fernet-Branca liqueur. The first published recipe appears in the book Old Waldorf Bar Days by Albert Stevens Crockett in 1931. In the book, Stevens notes that this signature, served at the prestigious New York City hotel bar, could have been named for the background singers who were in town performing the Giacomo Puccini opera “La Fanciulla del West” (“The Girl of the Golden West”). “Fanciulli” means “boys” in Italian, so it could have been a play on words, although given that the drink was first served prior to the premier of the opera in 1910, there is likely another, albeit still musically themed, origin story.

Former Waldorf bar manager Frank Caiafa, author of 2016’s The Waldorf Astoria Bar Book, says its bartenders were known to name drinks after regulars. Francesco Fanciulli, an Italian maestro who lived in New York City after taking over the US Marine Band from John Philip Sousa in the 1890s, could very well have been one. The use of the bracingly bitter Italian ingredient Fernet would certainly make sense: Fanciulli famously had an ongoing fight with the US government to unionize and raise the pay of military band musicians. There was also an incident during an 1897 Memorial Day parade in Washington, D.C. when he took issue with being told what to play by Lt. T. L. Draper, told him off, and was subsequently court martialed (though Navy Secretary Theodore Roosevelt overturned the conviction). Fanciulli was known to harbor bitterness over this incident, hence the use of Italian fernet to represent him.

Either way, the Fanciulli survives as a go-to manhattan variation for those who lean toward the bitter flavor spectrum.

One-Pot Chicken & Chorizo Spanish Rice

Serves 4

• 4 chicken legs, split into drumsticks and thighs
• Salt and freshly ground pepper to taste
• 1 tbsp (15 mL) olive oil
• 1 onion, thinly sliced
• 2 fresh chorizo sausages
• 3 cloves garlic, thinly sliced
• 2 tbsp (30 mL) sweet paprika
• 1 tbsp (15 mL) tomato paste
• 1 tsp (5 mL) salt
• 1 1/4 cups (310 mL) basmati rice
• 1/2 cup (125 mL) dry white wine
• 2 1/2 cups (625 mL) chicken broth
• 1 red pepper, thinly sliced
• 1/2 cup (125 mL) green olives, preferably Spanish
• 1/4 cup (60 mL) toasted sliced almonds
• 1/4 cup (60 mL) roughly chopped flat-leaf parsley
• Chili flakes for serving

1. Preheat oven to 375°F (191°C).

2. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, sear chicken, skin side down, until deeply golden, 5 to 6 minutes. Flip and cook for 2 minutes more. Transfer to a baking sheet.

3. Reduce heat to medium and add onion. Cook, stirring often, until soft and lightly golden, 3 to 4 minutes. Squeeze chorizo meat from casings into pot. Cook, breaking up meat into smaller pieces using a wooden spoon, until golden brown, 3 minutes. Add garlic and cook 1 minute more. Add paprika, tomato paste, 1 tsp (5 mL) salt and rice. Stir until all ingredients are well incorporated, about 1 minute. Add wine and cook until most liquid has been absorbed, scraping up any brown bits from bottom of pot. Add chicken broth, red pepper and olives, stirring to combine. Raise heat to high. Nestle chicken pieces on top, adding any juices from plate. When bubbling, place lid on pot. Place pot in oven and cook until rice is fluffy and chicken is cooked through, about 25 minutes.

4. Remove from oven. Carefully remove lid. Cool 5 minutes and sprinkle with almonds and parsley. Serve with chili flakes.

Pan Roasted Chicken Thighs with Lemon and Cherry Tomatoes

Article

Active Time: 30 mins

Total Time: 55 mins

Servings: 4

Ingredients

• 8 (7-ounce) bone-in, skin-on chicken thighs, excess skin and fat trimmed
• 2 ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 7 tablespoons extra-virgin olive oil, divided
• 1 large lemon
• 7 medium garlic cloves, divided
• 2 large (2-ounce) shallots, chopped into 1-inch pieces
• 3 cups cherry tomatoes
• 1 cup water
• 10 (6-inch) thyme sprigs
• 1 cup coarsely chopped stemmed green Swiss chard
• 2 tablespoons salted roasted sunflower seed kernels
• ½ ounce Parmesan cheese, grated (about 2 tablespoons)

Directions

1. Preheat oven to 400°F. Sprinkle chicken all over with 2 1/2 teaspoons salt and pepper. Heat 1 tablespoon oil in a deep 14-inch ovenproof skillet over high; swirl to coat. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown and crisp, 10 to 12 minutes. Transfer browned chicken, skin side up, to a large plate. Reduce heat under skillet to medium-high. Do not wipe skillet clean.
2. While chicken browns, cut lemon in half crosswise. Cut 1 lemon half into 1/4-inch-thick slices. Squeeze remaining lemon half to equal 1 tablespoon juice; set juice aside, and discard squeezed lemon half. Smash 6 garlic cloves. Add lemon slices, garlic, and shallots to drippings in skillet; cook, undisturbed, until lightly browned, about 2 minutes, flipping garlic halfway through cook time. Add tomatoes, 1 cup water, and thyme to skillet, scraping bottom of skillet to loosen browned bits. Nestle chicken, skin side up, in mixture.
3. Transfer skillet to preheated oven, and roast until shallots are tender and a thermometer inserted in thickest portion of chicken thighs registers at least 165°F, 25 to 30 minutes.
4. Meanwhile, grate remaining garlic clove to equal 1/4 teaspoon; discard remaining garlic. Pulse chard, sunflower seed kernels, Parmesan cheese, reserved lemon juice, grated garlic, and remaining 1/4 teaspoon salt in a food processor until very finely chopped, about 8 pulses. With processor running, gradually pour remaining 6 tablespoons oil through food chute until pesto is mostly smooth, about 40 seconds. Set aside.
5. Divide chicken and tomato-shallot mixture among 4 shallow bowls; drizzle with pan juices. Serve with pesto.

Make Ahead

Pesto can be made up to 2 days ahead and stored in an airtight container in refrigerator.

Juicy Garlic Parmesan Chicken Thighs with Baby Potatoes

Article

Video

Servings 4servings

Prep time 15minutes

Cooking time 1hour 15minutes

Calorie 850kcal

Total time 1hour 30minutes

INGREDIENTS

For the baby potatoes:

• 1 pound (450g) baby potatoes, cleaned and halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)

For the chicken thighs:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup (60g) mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 garlic cloves, minced
• 1/2 cup (45g) grated parmesan cheese (e.g. Pecorino Romano)

For garnish:

• Fresh parsley, finely chopped
• Red chilli flakes (optional)

DIRECTIONS

1. Preheat your oven to 350°F (175°C).
2. In a large baking dish, place the cleaned and halved baby potatoes.
3. Drizzle the olive oil over the potatoes, then add the salt, black pepper, smoked paprika and cayenne pepper. Toss the potatoes until they are evenly coated with the seasonings.
4. 
   
5. In a shallow bowl, prepare the marinade for the chicken thighs. Combine the mayonnaise, Dijon mustard, smoked paprika, salt, black pepper, minced garlic, and 3/4 of the grated parmesan cheese. Mix until everything is well incorporated.
6. Place the chicken thighs in the bowl with the marinade and ensure they are thoroughly coated with the mixture.
7. Arrange the marinated chicken thighs on top of the seasoned baby potatoes in the baking dish.
8. Bake in the preheated oven for 1 hour and 10 minutes or until the chicken thighs are cooked through and the potatoes are tender. You can check the doneness of the chicken by inserting a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C).
9. Remove the dish from the oven and sprinkle the remaining parmesan cheese evenly over the chicken thighs.
10. Return the baking dish to the oven for 5 minutes or until the cheese is melted and slightly browned.
11. Once done, remove the dish from the oven and garnish with freshly chopped parsley and red chilli flakes for a bit of heat, if desired.
12. Serve the Juicy Garlic Parmesan Chicken Thighs with the roasted baby potatoes on the side. Enjoy!

Bitter Italian Cocktail

Video

1 1/4oz (37.5ml) Amaro Ciociaro

3/4oz (22ml) Aperol

1/2oz (15ml) Lemon Juice

1/2oz (15ml) Maraschino Liqueur

Lemon Twist