Thursday, October 21, 2021

CHICKEN LOMBARDY - Pollo al Marsala Lombardo

In Italy, this dish is called Pollo al Marsala Lombardo (Chicken Marsala) and made without cheese. With the addition of cheese and green onions, it is an Italian-American version. The capital of Lombardia is Milano (Milan). The regional cuisine is based on butter, lard, pork, and veal.

If you want to serve this for company, prepare it in the morning, refrigerate, and let sit on your counter for 30 minutes before baking.
Serve with risotto, or pasta, or even roasted potatoes and a green salad.


4 T avocado oil
10 cremini mushrooms, trimmed and sliced
1 medium yellow onion, finely diced
2 cloves garlic, pressed or minced
4 boneless chicken breasts
½ cup all-purpose flour
½ cup marsala wine
¾ cup chicken stock or broth
2 T unsalted butter
Sea salt and freshly ground black pepper
½ cup shredded asiago cheese
¼ cup grated Parmigiano-reggiano cheese
2 scallions, thinly sliced

In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
Add the mushrooms and cook until golden, about 10 minutes, stirring often.
Lower heat to medium and add the onion and cook another 2 minutes.
Add garlic and cook another minute.
Spoon half of this mixture into a baking dish and the rest in a bowl and set aside.

Cut each chicken breast in half lengthwise.

Pour flour in a shallow dish and dredge the chicken in flour, shaking off the excess.

In the same skillet, add 1 tablespoon of oil and brown half of the chicken on both sides 
until golden, about 4 minutes per side.
Place cooked chicken on top of mushroom mixture in baking dish.
Add the final tablespoon of oil to the skillet and brown the rest of the chicken on both sides until golden brown, about 4 minutes per side.
Spoon the rest of the mushroom mixture on top of the chicken.

Preheat oven to 350 degrees F.


Add the wine and chicken stock to the skillet and bring to a simmer.

Add the butter and simmer 5 minutes, stirring occasionally.
Season to taste with salt and pepper and pour over the chicken in the baking dish.

Combine the cheeses with the scallions and sprinkle over chicken.

Bake uncovered for 30 minutes until cheese is melted and bubbly.

Serves 4 to 6













Saturday, October 16, 2021

SHREDDED BEEF SANDWICHES WITH CARAMELIZED ONIONS & PEPERONCINI

This sandwich makes a delicious dinner accompanied with a salad or soup. There is enough left over for another couple of dinners or lunches. The entire house had the amazing aroma of that chuck roast slowly cooking in my oven for hours.  You can use a slow-cooker, but brown the meat first.




2 T avocado or olive oil, divided
2 large yellow onions, cut in half and sliced
½ to 4 lb chuck or rump roast trimmed of excess fat
Sea salt and freshly ground black pepper
4 cups beef broth
1 T liquid beef bouillon concentrate
2 fresh rosemary sprigs
1 T fresh oregano sprigs or freeze-dried
4 cloves garlic, cut in half
Provolone cheese, sliced
Golden peperoncini in a jar with juice
Buttered and toasted Italian hoagie rolls

In a large Dutch oven or heavy pot, heat one tablespoon of the oil over medium heat and sauté the onions, for about 20 minutes until caramelized; stirring often.
Remove and set aside in a bowl and cover.

Season the roast on both sides with salt and pepper.
To the same pot, add the other tablespoon of oil and brown the roast on both sides.

When brown, add the beef broth, beef concentrate, rosemary, oregano, garlic, and juice from the ½ the jar of peperoncini.
Cover with a lid and bake in a 275 degree F oven for 6 hours.

Remove from oven and carefully transfer roast to a cutting board.
Cut away the string on the roast and let cool a few minutes.

While roast is cooling, pour the beef broth from the pot through a fine mesh strainer into a saucepan. Keep warm on the stove.

Using two forks, shred the beef completely and place in a medium saucepan and keep warm on the stove. Discard any fat still left on the roast.

To Assemble
Place a generous amount of shredded beef on the bottoms of the toasted rolls.
Add some of the caramelized onions.
Top with cheese and place under a broiler for just a couple of minutes; long enough to melt the cheese.
Top with a few peperoncini, trimmed of stems.
Serve with individual small bowls of the beef juice for dipping the sandwiches.

Serves 6 to 8