There’s nothing more comforting than the aroma of a simmering soup, or braising stew, during this bitter cold. Tomato bisque is worth its cream, served alongside a cheese platter, carrots and celery, crusty country-style whole grain bread and a glass of your favorite wine.
Hearty chicken scarpariello with bell peppers and potatoes is always inviting as it simmers for an hour or so. Serve a good bottle of red wine to match its richly flavored, full-bodied, yet relatively healthy, stew. You can substitute the dark meat chicken with chicken breast if you prefer. Add a tossed green salad of arugula, red leaf and baby spinach with a mustard vinaigrette, and fresh fruit to complete the menu.
Bon appétit!
Creamy Tomato Bisque(Serves 6, with leftovers)3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, finely diced
2 carrots, finely diced
1 large leek, white parts only, finely chopped
3 shallots, finely chopped
2 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
2 28-ounce cans tomatoes, plum or chopped, packed in puree
Pinch of sugar
2 cups half and half, or milk
1 cup heavy cream
1/3 cup fresh dill sprigs, stems removed, chopped for garnishTo prepare:Coat the bottom of a large stockpot over moderate heat with olive oil.
Add onion, celery, carrots, leek, shallots and garlic.
Sauté, stirring occasionally, until the vegetables are soft and translucent, about 10 to 15 minutes.
Add salt, pepper, oregano, thyme and basil.
Cook, until the herbs become aromatic.
Add tomatoes and sugar.
Bring to a boil.
Reduce heat.
Simmer, until the vegetables are soft and the flavors are rich, about 20 minutes.
Purée the soup with a food processor in batches, being sure not to overfill the machine’s bowl.
Transfer each bowl of purée to another bowl.
Continue, until all of the soup is puréed.
Return the soup to the stockpot.
Bring back to simmer.
Slowly add the heavy cream and half and half, whisking until blended.
Cook, until the soup is simmering, but not boiling.
The soup should have a relatively thick, rich consistency. If it is too thick, add water, or chicken stock, to correct the consistency. If too thin, continue simmering to attain a bisque consistency.
Taste and adjust the seasonings.
Ladle into warm soup bowls.
Garnish with freshly chopped dill,
Serve at once.Chicken Scarpariello(Serves 4)2½ pounds chicken thighs and legs, bone and skin intact
Sea salt and freshly ground black pepper, to taste
1½ teaspoons dried basil
3 tablespoons olive oil
1 large onion, chopped
5 large cloves garlic, thinly sliced
2 red bell peppers, julienned
2 to 4 hot cherry peppers in vinegar, drained and chopped, or red pepper flakes, to taste
2 large potatoes, peeled and diced
1/3 cup dry white wine, or dry vermouth
1/3 cup chicken stock, as needed
1/3 cup flat leaf parsley, freshly chopped
Optional: 1 pound sweet Italian sausages, cut into 1-inch piecesTo prepare:Preheat the oven to 375°F.
Cut thighs in half with cleaver.
Pat dry with paper towels.
Season with basil, salt and pepper.
Coat the bottom of a large, heavy casserole over moderate-high heat with oil,
Sauté chicken, until brown on both sides, about 10 minutes.
Transfer chicken to a dish.
Set aside.
Brown sausages in the same casserole.
Add to reserved chicken.
Add onion and garlic to the casserole.
Sauté, until aromatic.
Add potatoes and bell and cherry peppers.
Sauté, until coated with oil, adding more if necessary.
Return chicken and sausage to the casserole.
Add wine and stock.
Bring to a boil.
Cover.
Bake, until juices of the chicken run clear when pierced with a meat fork and the vegetables are fork tender, about 25 minutes.
Remove casserole from the oven.
Transfer chicken and sausage to a large bowl or platter.
Transfer vegetables with a slotted spoon to the same platter.
Keep warm.
Set the casserole on stove top.
Bring to a boil.
Reduce the juices by half.
Taste and adjust the seasonings.
Spoon sauce over chicken and vegetables.
Garnish with parsley.
Serve at once.
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