Sunday

Having spent nearly $2,000 on new furniture and repainting the house, i wanted to show my parents my new apartment. So i invited them over, and decided to cook them a nice non-Chinese dinner. I ended up making Chicken Stew with Escarole, recipe courtesy from the Food Network Kitchen. I also made Braised Endive as a side.

Finding escarole was harder than i initially thought, so i substituted it with buttered lettuce. The result was pretty good, but a tad saltier than i would’ve liked. My parents really liked it, and considering how my dad doesn’t like eating meat, it was very surprising to hear him asking for seconds!

We ended the night by playing a round of Wii Tennis and Wii Bowling. Say what you may about the Wii, but it’s a pretty amazing way to spend quality time with my parents, playing videogames, no less.

For the recipe for the Chicken Stew with Escarole, click on the link below.

• 8 bone-in skinless chicken thighs
• 3 tbsp extra virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup dry red wine
• 1 can cannellini beans
• 1 can chopped tomatos
• 2 cups low-sodium chicken broth
• 1 head escarole
• 1/3 grated pecorino
• Kosher salt, black pepper
• Pinch of red pepper flakes
• 1 tsp Italian herb mix

1. Preheat oven to 425˚F
2. Brown chicken on medium high, about 4 minute per side
3. Remove chicken
4. Add onion, garlic, red pepper flakes
5. Cook till soft, about 7 minutes
6. Stir in tomato paste, about 1 minute
7. Add red wine and deglazed pot
8. Add tomato, beans, Italian herbs and broth
9. Bring to boil
10. Return chicken and put in oven
11. Bake uncovered untill chicken is tender, about 25 minutes
12. Remove chicken and stir in escarole in medium heat
13. Stir in cheese, salt and pepper to taste
14. Spoon stew over the chicken and serve