PRH Spring 2017

Page 52

PRHthe menu

Courtesy of Common Wealth Old City

Philly Courtesy of Lombardi’s Prime Meats


Chicken with Olives & Pine Nuts

{The sauce that accompanies our Shellfish and Grits entree}


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w w w . l o m b a r d i m e at s . c o m

➜1 whole 3.5 to 4 pound

chicken, cut into parts, with each breast cut in half ➜4 tablespoons olive oil ➜4 tablespoons butter ➜1 cup pitted brined cured green olives or pitted oil cured black olives

➜3 whole cloves garlic, peeled ➜ ( 2) 3-inch sprigs of fresh rosemary

➜1 /2 cup white wine ➜ J uice of 1 lemon ➜1 /4 cup toasted pine nuts ➜S alt and pepper to taste ➜P inch of cayenne pepper

Directions Pre-heat oven to 400 degrees. Rinse chicken pieces and pat dry. Remove any excess fat but leave the skin on. Season with salt, pepper and cayenne. In a large cast iron skillet, melt the butter and olive oil until hot. Add the chicken pieces, skin side down (you may need to do this in two batches) and cook about 4 minutes on each side until nicely browned. Remove chicken to a platter. Tilt pan and pour off all but 1 tablespoon fat. Add chicken back to the pan, skin side up. Tuck in garlic cloves, olives and fresh rosemary sprigs. Pour wine and lemon juice all over chicken. Transfer the skillet to the oven and roast for 15 minutes. Chicken juices should run clear when pierced with fork. Remove from oven, sprinkle toasted pine nuts on top and let rest for 5 minutes. Makes 6 servings.

PRH Signature Wine Pairing by Vincent Novello Clos La Chance Sauvignon Blanc Reserve $12


Ingredients ➜2 tbsp garlic (diced) ➜1 /4 cup unsalted butter ➜1 /4 cup flour ➜1 /2 cup tomatoes (chopped) ➜2 cups onions (diced) ➜1 bay leaf ➜1 cup poblano peppers ➜1 /2 tbsp kosher salt (diced) OR green peppers ➜1 /4 tsp cayenne pepper (diced; for less heat) ➜1 tbsp Cajun seasoning ➜1 cup celery (diced) ➜2 cups lobster stock Directions In a large bottom pot, melt butter and add flour to make a roux. Cook the roux, stirring constantly, until it resembles the color of peanut butter, for about 15 minutes. Add the onions, peppers and celery. Sauté for another 10-15 minutes until translucent. Add garlic and tomatoes and sauté 10 more minutes. Add bay leaves, salt, cayenne and Cajun seasoning. Cook for 4 minutes. Add lobster stock and bring to a boil. Once it boils, reduce heat and simmer for 45 minutes. Adjust seasoning to taste.

PRH Signature Wine Pairing by Vincent Novello William Hill Chardonnay $14 Common Wealth Old City Restaurant is a member of the Philadelphia RowHome (PRH) Business Network.

Lombardi Prime Meats is a member of the Philadelphia RowHome (PRH) Business Network.


| rowhome magazine | April / May / June 2017

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