Chicken ala Phase

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I hope you enjoy my garlic, hot pepper, and olives phase. Kind of like Picasso’s blue period between 1901 and 1904. -I want it noted that I’m having my cooking with olives, garlic and hot pepper period in 2016 and hope to continue it into 2017.

This is just easy. I heated some olive oil in my cherished Le Creuset pan (any sort of Dutch oven thingy will do). I salted and peppered the thighs, floured and browned them quickly. When done I took them out of the pan. I then tossed diced potatoes into the pot, and put the browned thighs on top. Next I added chopped fresh sage, dried cured olives, a handful of whole garlic, and then drizzled some balsamic vinegar over all of it (a friend from Modena brought it to me, it’s amazing!) I covered the pot, put it in the oven, this allows everything in the pot to get to know one another, and to make good. After 30 minutes, I ate it all. -God, I love this phase.

About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!

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