Category: Main Course

Ingredients:
      · 4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick
· 4 pieces of thinly sliced provolone cheese
·2 medium shallots, thinly sliced
· 3 garlic cloves minced
·1 tablespoon drained capers
·2 tablespoons chopped flat leaf parsley
·1/2 cup white wine
·1/2 cup chicken stock, preferably homemade
·1 teaspoon kosher salt
·fresh ground pepper to taste
·1 cup all purpose flour for dredging
·1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick (400+ smoke point)

Preparation:
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour.

Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn’t begin to burn in the oil)

Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.

Drain off all but a couple tablespoons of olive oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired. 

Serves 4
Courtesy of Rachel Bradley-Gomez

Smoky Cannellini Beans with Escarole
1 pound dried Cannellini or Great Northern beans, soaked overnight
5 quarts chicken or vegetable stock, preferably homemade
1/4 cup high-phenol, Ultra Premium Extra Virgin Olive Oil 
1 small onion diced
4 cloves garlic minced
1 bay leaf torn 
2 heads of escarole, torn
2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
sea salt and fresh ground pepper to taste

In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent. Add the garlic and paprika (if using) saute for another minute. Add the stock, turkey wings (if using), beans, and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

Meanwhile, make the polpettine…

Chicken Polpettine
2 pounds lean ground chicken or turkey
2 sliced of white or french bread
1/2 cup milk
2 eggs
1 small yellow onion, minced
3 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons minced flat leaf parsley
1 tablespoon kosher salt
fresh ground pepper to taste
1/3 cup super fresh, high phenol Ultra Premium Olive Oil

Soak the bread in the milk. In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1″ diameter meatballs. (I like to use a small cookie dough scoop here) 

Heat a large skillet over medium -high heat. Brown the meatballs in batches until golden, and set aside. 

Sugo
1 28 oz. can of crushed tomatoes
3 tablespoons super fresh, high phenol Ultra Premium Extra Virgin Olive Oil
5 cloves garlic minced
1/2 teaspoon red chili flakes (optional)
1/2 cup white wine
1 teaspoon dried oregano
sea salt & fresh ground pepper to taste 

Drain all but a small amount of the oil from the skillet used to brown the meatballs. Place over medium heat and add fresh olive oil. Add the garlic and chili flakes. Saute for a minute being careful not to burn the garlic. Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs. Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls. Simmer for approximately 20 minutes. Taste and adjust seasoning.

To serve this dish as pictured above. Ladle the beans on to a plate and top with a scoop of meatballs and sauce.      Makes 6 healthy servings.

Courtesy of Rachel Bradley-Gomez

Ingredients:
¼ cup Oli + Ve Single Varietal Olive Oil
¼ cup flour
3 pounds pork shoulder, cut into 1 inch cubes
2 medium red onions, chopped
½ cup chicken stock
2 ½ cups quality red wine
Bay leaf
1 14 ounce can whole tomatoes, roughly chopped
2 carrots, diced
1 cup potatoes, diced
1 tablespoon garlic, chopped
Salt and pepper to taste

 Directions:In a large sauce pot, add ½ of the oil and heat over medium heat.  In small batches, toss the meat cubes in the flour, add them to the pan, and brown the pieces on all sides. Transfer the meat to paper towels. Discard the oil, wipe the pot clean with a paper towel, and add the remaining oil. Over low/medium heat, add ½ of the onions and cook them until brown. Return the meat to the pot, add the chicken stock, wine and bay leaf, and simmer slowly for about 3 hours, stirring as you go, until the meat is tender. Discard the bay leaf. Add the tomatoes, carrots, potatoes, garlic and remaining red onion to the pot, stir through, and simmer for 30 minutes longer. Season with salt and pepper, and serve the stew with crusty salted, toasted bread.

Serves 6
*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!