900 N. Branch Street
Stuffed Chicken Thighs
4 8-ounce boneless chicken thighs with skin
1/4 teaspoon black pepper
2 teaspoons Dijon mustard
1/3 pound ham, cut about ½-inch thick
4-ounce block feta
2 green onions, cut in half lengthwise, and then into thirds width-wise
Preheat oven to 400 degrees. Cut the ham into 1/2-inch x 4-inch rectangles. Cut the Feta into 1-ounce pieces about the same size as the ham. Place each chicken thigh skin side down on a cutting board. Sprinkle evenly with black pepper. Top with 1/2 teaspoon of mustard and spread evenly. Put the ham and feta in the center of the chicken where the bone used to be. Place 3 pieces of the green onion next to the ham and cheese. Fold the chicken over so that the thighs return to their bone-in appearance. Place in a baking dish, skin side up and seam side down. Bake for 40 – 45 minutes until the chicken is crispy and cooked through.
Tomato and Red Wine Steamed Mussels
4 lbs. mussels, cleaned and de-bearded *
2 Tablespoons butter
2 cloves garlic, minced
1/4 teaspoon ground black pepper
pinch chile flake
3 Tablespoons minced shallot
1 cup tomato sauce
1 cup red wine
2 Tablespoons minced parsley
2 oz. Parmesan, grated
In a large sauce pan over moderate heat, combine mussels, butter, garlic, black pepper, chile flake, shallot, tomato sauce, and red wine. Put the pan on high heat and bring to a boil. Immediately reduce heat, cover and simmer until the mussels just open (4-5 minutes). Remove mussels from the pan and place in deep serving containers. Taste cooking liquid for seasoning. Pour the liquid over the mussels and sprinkle with parsley, and parmesan. Serve immediately with lots of French bread.
*De-bearded means that any of the “strings’ that sometimes hang from the mussel hinges have been pulled away from the shell.