Chicken, Sausage and Capers

2 teaspoons olive oil
3/4 pound skinless boneless chicken breast, cut into 1 inch pieces
1/4 pound hot Italian turkey sausage, cut into 1/2 inch slices
2 tablespoons red wine vinegar
2 green bell peppers, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
2½ cups canned crushed tomatoes
1/2 cup low sodium chicken broth
2 tablespoons capers, rinsed and drained
2 tablespoons grated Parmesan cheese

In a large nonstick skillet over medium heat, heat the oil. Sauté the chicken until golden and cooked through, 6-8 minutes. Transfer to a bowl with a slotted spoon.
In the skillet, cook the sausage, stirring frequently, until cooked through and browned, 8-10 minutes. Pour in the vinegar; cook until the liquid evaporates, 1-2 minutes. Add the bell peppers, onions, garlic, and oregano; cook, stirring, until the peppers are tender, 4-5 minutes.
Stir in the tomatoes, broth, and capers; bring to a boil. Return the chicken to the skillet and sprinkle in the cheese. Reduce the heat and simmer until the sauce thickens slightly.

Makes 4 Servings

Garlic Roasted Chicken with Gravy

1 (3½ pound) chicken
1 lemon, halved
1 onion, halved
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, peeled
1 cup Basic Chicken Stock or low sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
3 tablespoon dry white wine
1 shallot, finely chopped
1/4 teaspoon dried sage
1/4 teaspoon salt
1/4 cup water

Preheat the oven to 400˚F; spray the rack of a roasting pan with nonstick spray. Remove the chicken giblets and neck from body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry.
Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavity. Place the chicken, breast side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325˚F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and an instant read thermometer inserted in the thigh registers 180˚F, about 1 hour longer. Transfer the chicken to a cutting board; let stand 15 minutes.
Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, minced garlic, shallot, sage, salt, and water to the saucepan; bring to a boil and boil 5 minutes. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Remove the lemon, onion, and herbs from the cavity and discard; carve the chicken and serve with the gravy. Remove the skin before eating.

Makes 4 Servings

Greek Stuffed Roasted Chicken

Greek Stuffed Pizza

2 teaspoons canola oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1

1

(12 ounce) can artichoke hearts quarters, slightly chopped

cup ricotta cheese

1/3 cup feta cheese, crumbled
1/4 cup chopped fresh dill
4 scallions, thinly sliced
1/2 teaspoon freshly ground pepper
1/2 Recipe (about 1 pound) Basic Pizza Dough – whole wheat variation, at room temperature.

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Ginger Marinated Grilled Chicken

Ginger Marinated Grilled Chicken

3/4 cup organic extra virgin olive oil
1/2 cup champagne vinegar
3 tablespoons fresh ginger, grated
1 tablespoon coriander
1 tablespoon ground cumin
3 tablespoons organic Dijon mustard
ground black pepper, to taste
6 whole skinless, boneless chicken breasts (halved)

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