A Red Hot Dish for Your Red Hot Love
This Valentine’s Day, set the mood with this hot and spicy entree. You can make this dish as mild or as spicy as you desire, depending on how you treat the dish with the red chili flakes. Either way, we’re sure your special flame will get the message that your love is red hot!
4 Tablespoons olive oil
1 lemon, freshly squeezed
1 Tablespoon fresh rosemary
Salt & pepper
1 3-pound whole cut up chicken
Wash and pat dry chicken. Place chicken in medium size bowl or Pyrex dish. In small bowl, whisk together olive oil, lemon juice, rosemary and salt and pepper. Pour over chicken and seal bowl with plastic wrap.
Marinate 2-6 hours in refrigerator.
Bundle 3 fresh rosemary sprigs & 2 fresh bay leaves
1 Medium sized onion, diced
4 cloves fresh garlic,
3 Tablespoons olive oil
¼ cup white wine
1 28 ounce can tomato puree
½ teaspoon red chili flakes
Using cooking string, bundle fresh rosemary and bay leaves together by wrapping cooking string around herb bundle several times. Start string in middle of bundle, knot together and work string up and down entire bundle and knot.
In large sauce pan heat olive oil over medium heat , add onions and garlic and sauté for a few minutes. Add fresh herb bundle . Simmer 20 min until herbs, onion and garlic are crisp. Add wine and de-glaze pan
Add chicken pieces turning occasionally as they brown. Simmer herbs, onion and chicken slowly until golden brown about 25 minutes
Add tomato puree and ½ cup of water or chicken stock and chili flakes, and sauté another 30 minutes.