Farm Diva's Braised Rosemary Chicken

This is one of my go to recipes for nights that I don't have a lot of time to prepare dinner. I make variations on it, depending upon what I have in the house. Sometimes I use Zinfandel for a little spicier flavor. Sometimes I use white wine, because that is what I have open. Sometimes I use yellow onions for a sweeter flavor. More tomatoes will make it sweeter too. Adding extra rosemary makes it more fragrant. I've used turkey broth and goose broth, because that was what I had in the freezer. Sometimes I throw all of the ingredients in a crock pot and forget about it for the day.

It's such a versatile (and forgiving) combination that I don't even measure anymore. Nonetheless, this version with the red onions and Cabernet Sauvignon is by far my favorite. I hope you like it too.

4 Servings

Ingredients:

1 medium red onion, chopped

4 chicken thighs

2-2.5 cups of fresh tomatoes, roughly chopped (1.5-2 cups Canned or frozen tomatoes will work also. The more tomatoes are used the thinner and sweeter the sauce will be.)

2 tablespoons of minced fresh rosemary

4 tablespoons rosemary olive oil (You can infuse your own by combining fresh rosemary sprigs and olive oil over low heat for 15-30 minutes.)

1.5 cups of chicken broth

1 cup of Cabernet Sauvignon

Flour

Pepper to taste

Salt (optional)

Preparation:

Pre-heat the oven to 425 degrees.

Heat two tablespoons of rosemary olive oil in a cast iron pan or dutch oven on the stove top. Dredge chicken thighs in flour and place in the pan. Salt and pepper the chicken to taste. Brown on each side. Remove chicken from the pan and set aside when the skin is just crispy.

Wipe the pan and add two tablespoons of rosemary olive oil. Heat the oil and add the chopped onion. When the onion becomes translucent stir in the rosemary, tomatoes, broth, and wine. Once it reaches a simmer, place the chicken back in the pan and scoop some of the sauce over the top.

Place the cover on the pan and move the pan to the oven. Bake at 425 degrees for 45 minutes.

Per Serving:

351 Calories

17.4 g Total Fat

3.8 g Saturated Fat

0 g Trans Fat

60 mg Cholesterol

351 mg Sodium

17.9 g Total Carb

2.9 g Dietary Fiber

4.9 g Sugar

Grilled Cobb Salad with Asparagus and Prosciutto

This recipe is adapted from one that appeared in Sunset Magazine in May 2017.  The original can be found on myrecipes.com or you can try this version with jammy grilled eggs.

6 servings

Salad without Dressing has 391 calories per serving
Dressing has about 107 calories for two tablespoons


Dressing ingredients:

• 1/3 cup extra-virgin olive oil
• 2 1/2 tablespoons white wine vinegar
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon ground pepper 
• 1 garlic clove, roughly chopped or pressed
• 2 tablespoons green onion leaves or chives
• 2 tablespoons Italian parsley

Salad ingredients:

• 1 tablespoon olive oil
• ¼ teaspoon of salt
• ¼ teaspoon of pepper
• 3 bunches green onions
• 2 pounds asparagus
• 2 heads butter lettuce
• 6 large eggs (older eggs will peel more easily)
• 5 ounces prosciutto
• 2 avocados
• 5 ounces Gorgonzola crumbles

Preparing the dressing:

• Finely chop the green onion leaves and parsley in a food processor. Add the remaining dressing ingredients and process until blended. 
• Set aside at room temperature.

Preparing the salad ingredients:

• Place one tablespoon of olive oil and ¼ teaspoon of salt and ¼ teaspoon of pepper in a large plastic bag or container.
• Rinse and trim the green onions and place them in the bag.
• Trim the asparagus and add it to the bag.
• Toss the onions and asparagus in the oil mixture to coat.
• Slice the avocados into eighths or bite size pieces as you prefer.
• To save time at the grill, lay out the prosciutto slices on baking trays so they do not stick together.
• Separate the butter lettuce and wash. Then lay out the leaves on the bottom of a large platter.

Grilling the salad ingredients:
(You may want to grill the eggs while you are preparing the other ingredients for the salad in order to save time.)

• Place a grilling tray on your grill and heat the grill to 450. The allow to cool to 350 degrees.
• Once heated, place the asparagus and green onions on the grilling tray. Close your grill cover and bake for 2-4 minutes to soften slightly. 
• Turn the vegetables and lay the prosciutto and eggs over the vegetables. Close your grill cover.
• Cook for ten minutes at 350, checking occasionally. The asparagus and green onions are done when soft and slightly braised.  The prosciutto should be brown.  When ready, these can be removed from the grill and set aside in a foil wrapper to keep them warm.
• Slightly jammy eggs will take ten minutes, but if you want a harder yolk leave them in for an extra four minutes. Plunge the eggs in cold water after grilling.

Putting it all together:

• Arrange the asparagus and onions on top of the lettuce bed. 
• Add the prosciutto and avocado.
• Peel the eggs and add slices to the salad.
• Sprinkle with Gorgonzola. 
• Serve the dressing on the side.

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