A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Pasta Sauce with Chicken and Peppers
6 to 8 chicken thighs
Tbsp of olive oil
clove of garlic, sliced
cup of red wine
red pepper, diced
green pepper, diced
oz can of crushed tomatoes
mL can of tomato paste
Salt and pepper
1. Place a large pot on the stove and turn heat to high. Add oil and begin to brown thighs, skin side down. When skin is golden brown, flip the thighs and brown the other side. Remove and set aside on a plate.
2. Drain excess fat from the pan and put back over heat. Add onions and stir and scrape up any brown bits on the bottom of the pan. When the onions are golden and caramelized, add garlic. Cook for about 3 minutes. Add 1 cup of red wine, chicken pieces, peppers, tomatoes and tomato paste. Cover with a lid and let simmer for an hour.
Serve over pasta such as penne or rotini.