Chicken Vesuvio

8 bone in chicken thighs excess fat trimmed
1 1/2 pounds small yukon gold potatoes halved
2 Tbsp oil
14 garlic cloves halved
juive on 1 lemon
1 1/2 tsp dried oregano
1/2 tsp dried thyme
1 1/2 cups white wine

preheat oven to 450
toss potatoes with 1 tsp salt and 1 Tbsp oil set aside in a bowl
heat remaining oil in a large skillet
place 3-4 of the thighs in the skillet and cook 2-3 minutes until some fat has rendered out.
add 1/2 the potatoes cut side down and continue cooking until the thighs and the potatoes are nicely remove and set aside
repeat with the rest of the chicken and potatoes
when all the chicken is browned place in a large roasting pan skin side up with all the potaroes
tuck the garlic in among the chicken
sprinkle the chicken and potatoes with the oregano, thyme 1 1/2 tsp salt and 1/2 tsp pepper

in the skillet add the wine and bring to a boil stirring up any browned bits
pour it in to the roasting pan around (not over the chicken)
place the pan in the oven and roat 15-20 minutes until the potatoes are tender and the chicken is cooked thru
remove the chicken and potatoes to a platter
use a slotted spoon to remove the garlic cloves and smash into a paste with the side of a knife
return to the pan and whisk in and heat the pan over a sove burner 3-5 minute sor so until thickened a little. stir in the lemon juice
pour over the chicken and potatoes and serve

serves 4

greek chicken marinade

1/2 cup olive oil
1/2 cup fresh lemon juice
2 Tbsp dried oregano
1/3 cup greek yogurt
4 cloves garlic,grated

mix well and marinate chicken for 3 hours up to overnight

Paella de verduras (bean and cauliflower paella)

3 Tbsp olive oil divided
1 medium head cauliflower cut into 2 inch florets
1/2 cup green beans cut into 2″ pieces
3/4 tsp kosher salt divided
1 red bell pepper diced small
3 garlic cloved minced
1 Tbsp tomato paste
1 tsp paprika
1/4 tsp saffron threads
1/4 cup dry sherry
1 can butter beans
1 cup arborio rice
3 cups chicken broth

heat 1/2 the oil in a skillet
add the florets and 1/ 4 tsp salt
cook stirring often until spotty bron 3-5 minutes
add the green beans and another 1/4 tsp salt. cook until the beans are dark green another 2-4 minutes
transfer to a bowl and set aside
heat the rest of the oil/ add the bell pepper and remaining salt,cook until teh pepper is starting to brown,7 minutes or so
add the tomato paste and stir well, continue cooking for 1 minutes
add teh garlic,paprika and saffron. cook 30 seconds or until fragrant
add the sherry and cook until the liquid has evaporated
stir in the rice and smooth into an even layer scatter the butter on top and then the cauliflwer/green bean mixture
pour the broth over all making sure the rice is submerged
bring to a boil and simmer 15 minutes cover and cook 5 more minutes until the rice is cooked through
uncover and raise the heat. cook until the moisture is evaporated and the rice pos and sizzled 5-7 minutes or so
to form the socarrat continue cooking 5-10 minutes rotating the skillet every 20 seconds until the rice is a little crusty.
let rest off heat 5 minutes before serving

Sausage and Peppers

6 tbsp olive oil divided
1 1/2 lbs italian sausage
2 green bell peppers chopped into 1 1/2x 1/2 pieces
2 onions sliced thin
4 garlic cloves minced
1 tsp oregano
14.5 oz can diced tomatoes
6 oz can tomato paste

in a large pan add the sausage with 3 Tbsp olive oil and 1/3 cup water bring to a boil ,reduce heat to simmer and cook 7 minutes
remove from the pan and cut each link into 4 pieces
return to the pan
add the remaining 3 Tbsp olive oil,the peppers and the onions
cook over medium high heat for 10 minutes stirring often
add the garlic and the tomato paste
comtinue cooking,stiring often for 2 more minutes
add the tomatos and oregano and mix well
bring to a boil,reduce heat to simmer and cook covered 10 minutes

serve over polenta if desired