Off to Whole Foods to buy chickens for a class on Tuesday night January 29th.
We will bone the breasts from 3 Eberly organic chickens, and then make Chicken Marsala.
The class will rub down the wings and legs with a dry rub of thyme, rosemary, oregano, basil, salt, pepper and roast them to perfection at 375 degrees in an uncovered iron skillet. The carcass will be turned into stock. I love making use of the whole bird.
We are also making Caponata goat cheese crostini with a baguette from Maison Kayser and. . .
Braised Broccoli Rape
Pasta with Arabiata Sauce (sautéed prosciutto on the sidefrom Salumeria Rose) and Setaro dried pasta (from Buon Italia in the Chelsea market)