Tuesday, February 8, 2011

Wedding Koozies Funniest

nuggets with lemon chicken casserole with chickpeas and tomatoes


Yesterday, February 7, was one of those bad days that you can not wait to close. Going to work was Capital radio frequency "caput", we were not even in the Bermuda Triangle. At work a few more problems than usual, the ATM card Agatha went haywire, I had a big headache, usually on the Republic squalor made in Italy, in other words "what is missing at the dinner?". Agata luckily works part time, so in the afternoon can deal with the tranquility of our passion ... The dinner has really pulled up the fortunes of the day, the headache is gone and then ...

INGREDIENTS (for 2 people)

2 chicken thighs
250 ml of tomato sauce
125 ml red wine 125 ml of broth
classic
+ 4 anchovy fillets 1 tablespoon of their liquid 1 can of

chickpeas 2 cloves of garlic

3 bay leaves 2 sprigs of cherry tomatoes
For the marinade
:


1 teaspoon paprika 2 teaspoons oregano 1 teaspoon

garlic powder 2 tablespoons olive oil

PREPARATION:

Heat oven to 190 degrees.
Mix marinade ingredients and spread over chicken. Heat a saucepan
very well. Fry the legs for 3 minutes on each side, before the skin side, then turn them over.
Mix the tomato sauce, red wine, broth, add the anchovies with their liquid and pour into the saucepan with the chicken (watch for splashes!).
Bring to a boil and boil for 2 -3 minutes.
Add the drained chickpeas, poached garlic and bay leaves.
Shake the pan to evenly distribute the sauce, cover and bake for 45 minutes.
Discover the bowl and continue to cook for 15 minutes.
Add the tomatoes, leaving them on sticks and cook for another 15 minutes.
Over time the sauce is thick on the bottom of the container will be more dense. Serve without garnish with bread.

Bon appetit!

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