Last night I made dinner and Andy made dessert.
Chicken with Prosciutto, Rosemary, and White Wine
This recipe called for enough chicken pieces to feed six people; I made only enough for us two but didn't cut back on the sauce at all—the more to dip ciabatta in, I say! It came out great.
2 tablespoons extra-virgin olive oil
3 lbs. chicken pieces
1 cup 1/4-inch cubes prosciutto (about 5 ounces) I get this at Trader Joe's.
6 garlic cloves, thinly sliced I smashed 'em and removed 'em before serving.
2 tablespoons chopped fresh rosemary
1 1/4 cups dry white wine
1 cup low-salt chicken broth
1 cup canned crushed tomatoes with added puree I had only crushed tomatoes (no puree) on hand.
Preheat oven to 325°F. Heat olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt* and pepper. Working in batches if necessary, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, garlic, and rosemary to same pot. Stir 1 minute. Add wine, broth, and tomatoes. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken is cooked through, about 30 minutes. Remove pot from oven.
Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt* and pepper. Pour sauce over chicken and serve.
*Beware of oversalting; the prosciutto adds quite a bit of salt.
Chocolate Chile Bread Pudding
This serves just one, but we shared. It was delish!
1 tablespoon unsalted butter
1/3 cup heavy cream
2 oz fine-quality bittersweet chocolate, chopped
1 1/2 teaspoons sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1 large egg, lightly beaten
3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices) We used Pepperidge Farm.
Preheat oven to 350°F. Generously butter an 8-oz. ramekin.
Cook butter, cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a small heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes.
Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes and serve with vanilla ice cream or whipped cream.