Braised Chicken Arrabbiata

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It’s been busy over here the last few months but last night I was able to get back into the kitchen and make something new. This is a spicy Italian chicken dish that is quite fun to put together. I chose to serve it over polenta but it would also work over pasta. Give it a try and stay tuned for more posts. Smartchef Blog is back up and running!

Braised Chicken Arrabbiata

Polenta

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Shrimp Fra Diavolo

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This is a classic Italian seafood recipe. I modeled this sauce after the base of the vodka cream sauce. The first few steps are just the same. You add the onion to pan; saute 4 minutes or until tender. Add Garlic and saute an additional 30 seconds.

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Then you add 1/2 teaspoon salt and pepper, and wine and bring it to a boil. Reduce the heat, and simmer until the wine is reduced by about half.

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Then stir in 1 teaspoon salt, shellfish stock, and tomatoes; bring to a boil. Reduce the heat and simmer 8 minutes.

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Finally add Shrimp and cover sauce. Cook shrimp for 5-6 minutes or until done. By cooking the shrimp in the sauce you infuse more shrimp flavor into it.

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Pour sauce and shrimp over cooked paste and garnish with basil. This is an easy simple recipe so give it a try. Enjoy!