Chicken alla Patti

Che buono! This is the perfect satisfying comfort food.

Ingredients:

4 bone in chicken thighs, skin removed
coarse salt and pepper
olive oil
1 white onion, medium dice
3 cloves garlic, minced
1 can diced tomatoes
6 carrots, peeled and cut into 2 inch chunks
2-3 C chicken broth (depending on how thick you want the sauce)
Italian Seasonings

1) Heat olive oil in an oven safe sauce pan with lid at medium high heat. (I use my 4 quart dutch oven). Season chicken thighs with salt and pepper on both sides, then brown for about 3 minutes on each side.

2) Remove the chicken from the pan and deglaze the pan with water or white wine. Wait until all the liquid has evaporated and add the onion. Lower the heat and make sure to keep stirring so they don't burn. Cook until translucent. Add garlic.

3) Add chicken broth, tomatoes and carrots. Season with desired amount of Italian Seasonings. Nestle the chicken into the vegetable/broth mix and cover. Bake in 325 degree oven for 2 and 1/2 hours.

4) Serve over homemade sour cream mashed potatoes. (For our family I use 6 large russet potatoes, 1/2 stick of butter, a dollop of low fat sour cream and whole milk when I've got it on hand, otherwise I use skim. Salt and pepper to taste)

Jim's Yummy Summer Salad

Okay, Jim actually made this for me last Thanksgiving, but it was the perfect accompaniment to our burgers tonight!

Ingredients:

Red leaf lettuce (washed, spun dry and wrapped in a dish towel, stored in the fridge until ready to use)
Blueberries
Strawberries, washed, tops cut off and diced
Thinly sliced red onion
Freshly Grated Parmesan
Mixed Nuts, salted
Audrey's Sweet Vinaigrette

Combine ingredients and dress lightly with vinaigrette. That recipe is attached to Audrey's Spinach and Pear salad.