Arroz con Pollo

• 2 cups dry white wine
•  A large pinch of saffron
• 12 chicken thighs
• Coarse salt and freshly ground pepper
• 2/3 cup extra-virgin olive oil
• 2 large onion2, finely chopped
• 4 tablespoons minced garlic (4 to 6 cloves)
• 2 large tomatoes, diced
• 4 dried bay leaves
• 9 cups chicken stock, plus more if needed
• 3 cups short-grain rice, preferably Spanish (like Valencia rice)
• 1 cup pimiento-stuffed green olives (or twice that... or none)  :)
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• Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large deep skillet over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.

Reduce heat to medium, cook onion and garlic, stirring often, until tender... for 10-15 minutes.  Add tomatoes and cook, stirring often, for about 15 minutes.  Stir in wine/saffron mix, 1 heaping Tbsp salt, 1 tsp pepper, and the bay leaves.  Cook until wine is almost completely evaporated, for another 10-15 minutes.  Add chicken, stock, rice, and olives.  Bring to a simmer.

Reduce heat to low.  Cover and cook until rice is tender for about 45 minutes, stirring about halfway through.  If rice is not done, add another cup of stock.  Remove from heat and let stand, covered, for 10 minutes.  Remove bay leaves.  

Serves 12

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Gluten Free Skillet Lasagna

84 ounces canned whole peeled plum tomatoes (from three 28-ounce cans)

• 6 garlic cloves, finely chopped
• 6 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 2 large egg yolks
• 3 cups ricotta cheese, room temperature
• 2 boxes (12 ounces each) Tinkyada brown rice lasagna noodles
• 1 pound fresh mozzarella, shredded
• 1/2 cup grated Parmesan cheese (the fresh stuff, not the Kraft stuff)
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• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large Dutch oven, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 10 cups marinara sauce).
• Meanwhile, in a large bowl, mix together egg yolks, ricotta, and 1 teaspoon each salt and pepper.
• Carefully pour sauce 1 1/2 cup in casserole; spread sauce evenly. Add a single layer of noodles, breaking them up to fit, if needed. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 3 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and Parmesan over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

Chicken Cacciatore

12 boneless, skinless chicken breast halves, about 4 1/2 pounds
Coarse salt and ground pepper
3 tablespoons olive oil
3 pounds mushrooms, trimmed and quartered
6 garlic cloves, minced
3 cans (14.5 ounces) stewed tomatoes
1 teaspoon dried oregano

 Season chicken with salt and pepper. In a large dutch oven with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

 Add mushrooms to pan; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

 Return chicken and any accumulated juices to pan; cover, and cook until chicken is done, 4 to 6 minutes or longer, as needed. Turn chicken to coat with sauce, and serve.

 Serves 12