Thomas

Bruschetta

Garden-fresh Bruschetta – Nothing says summer like ripe Roma tomatoes, fragrant basil, and a hint of garlic on crispy bread. Simple, fresh, and so satisfying.

Course Appetizer

Cuisine Italian

Keyword Basil, Garlic, Home Grown, Roma Tomatoes

Prep Time 20

Ingredients

Bruschetta

¼ cup Olive Oil Extra Virgin
1 ½ tbsp Garlic Cloves Minced
26 oz Roma Tomatoes Diced
¼ cup Parmesan Cheese Finely Shredded
1 tbsp Balsamic Vinegar Or more to taste
½ tsp Black Pepper Freshly Gorund
¼ cup Basil Chopped Ribbon (Chiffonade)

Crostuni

1 loaf French Bread Sliced into 1/2” thick slices
¼ cup Olive Oil Extra Virgin, herbal flavored if available
¼ cup Parmesan Cheese Finely Shredded

Instructions

Bruschetta

Heat olive oil in a small sauce pan over medium-low heat. Add garlic until it is just starting to turn golden (don’t brown it), about 1 minute.
Pour into a large mixing bowl with cooled oil mixture. Let it cool while you dice tomatoes and chop basil. Add Parmesan, basil, balsamic vinegar, salt and pepper. Toss until well mixed.
Chili for 1 hour so that all the flavors meld together.

Crostini

Place bread slices on a baking sheet, brush with olive oil and sprinkle with shredded Parmesan cheese.
Bake in a 400 degree oven for about 10 minutes until golden brown. I usually put it under the broiler for few minutes to crisp the cheese up.

Assemble

Spoon tomato mixture over crostini and garnish with more Parmesan.
Best served with warm crostinis.

Chicken au Poivre

Chicken au Poivre is a flavorful French-inspired dish that puts a poultry twist on the classic Steak au Poivre. It features tender chicken thighs—pan-seared until golden and juicy. The peppercorns are combined with the creamy pan sauce, made with shallots, brandy (or cognac), chicken stock, and heavy cream. The result is a savory, peppery dish with a luxurious sauce that pairs well with mashed potatoes, roasted vegetables, or crusty bread. It's elegant enough for dinner guests but simple enough for a comforting weeknight meal.

Course Main Course

Cuisine French

Keyword Chicken, French Cooking

Prep Time 15

Cook Time 30

Calories 561kcal

Author Thomas

Ingredients

2 lb. boneless, skinless chicken thighs (about 6)
1 tsp kosher salt, divided
1 tbsp olive oil
2 tbsp unsalted butter
1 ea. medium shallot, finely chopped (about 1/4 cup)
2 ea. Cloves Garlic Minced
¼ cup Cognac or brandy
¾ cup heavy cream
½ cup low-sodium chicken broth
1 tbsp whole peppercorns, preferably a mix of black, white, pink, and red coarsely crushed
1 tsp Dijon mustard
3 sprigs fresh thyme
1 tbsp finely chopped fresh parsley leaves plus more for garnish
Lemon wedges, for serving

Instructions

Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1/2 teaspoon of the kosher salt.
Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until browned, 6 to 8 minutes per side. Transfer the chicken to a plate (it will not be cooked through).
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When melted, stir in 1 finely chopped medium shallot and 2 minced garlic cloves. Cook until translucent, about 1 minute. Remove the pan from the heat. Add 1/4 cup Cognac. Return the pan to medium heat and simmer, scraping up any browned bits stuck to the bottom of the pan, until almost evaporated, about 1 minute.
Add 3/4 cup heavy cream, 1/2 cup low-sodium chicken broth, 1 tablespoon coarsely crushed whole peppercorns, 1 teaspoon Dijon mustard, 3 fresh thyme sprigs, and the remaining 1/2 teaspoon kosher salt. Bring to a rapid simmer, stirring regularly.
Return the chicken to the pan in a single layer and pour in any accumulated juices on the plate. Cook until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through, 6 to 8 minutes.
Remove and discard the thyme stems. Stir in 1 tablespoon finely chopped fresh parsley. Garnish with more chopped parsley and serve with lemon wedges if desired.