Thursday

Tell you something, Thursday was cold enough to give a brass monkey problems. I couldn't get warm all day and I am still shivering. Looking forward to getting into bed, maybe with a hot water bottle.

I made my tomato soup today, my smaller Instant Pot just makes 4 servings which is not quite as much as I would normally make, but it was so quick - apart from the prep - I might make another batch tomorrow. I also pickled me some more cauliflower. I don't do it properly, but just pour brine over the cauliflower with mustard seeds, peppercorns and garlic in the jar. Seal it up for a couple of days and then dig in. When the asparagus season comes in, I will do it properly with a water bath etc.

Thursday afternoon we went bowling and I sat freezing in the bowling alley. When I left I told them I would see them in the summer. I beat Matt by 1 point in the first game and just a few more in the second. Matt was warm enough, but I was too cold to bowl well.

On the way home, picked up some groceries then relaxed for the rest of the day.

Here's a dish that looks good. Must see if I can adapt it for the Instapot. Sorry, really am cold, off to bed.

Roman-Style Chicken

Chicken breasts and thighs, vegetables, prosciutto, tomatoes and herbs make up a dish that's perfect

for a share-plate dinner.

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
½ tsp salt, plus 1 tsp
½ tsp freshly ground black pepper, plus 1 tsp
¼ cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
1 can (15-oz) tomatoes, diced
½ cup white wine
1 Tbs fresh thyme leaves
1 tsp fresh oregano leaves
½ cup chicken stock
2 Tbs capers
¼ cup fresh flat-leaf parsley leaves, chopped

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

3. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Servings: 6

Author: Giada De Laurentiis

Have a great day