| Chef2Chef Recipe Club - Volume 1 Number 039 - November 8, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club. This recipe for Gorgonzola Chicken Thighs has my mouth watering and the preparation is so simple! I so love the flavor of Italy's Gorgonzola Cheese, it's a soft creamy cheese with an unmistakable pungency. If you can't get the Gorgonzola, use a French Roquefort or an English Stilton. If you can't get those where you live, use a blue cheese from America or Denmark, better yet you could just move to a town where they sell good cheese! Enjoy today's recipe from Sharon Sanders. ----------------------------------------------------------------------- Gorgonzola Chicken Thighs Braised Red Cabbage Serves 4 to 6 Gorgonzola delivers a thrill of opposites: the pungency of the blue-green veining encased in the sweet creaminess of cow's milk cheese. Produced in Lombardy and Piedmont, it is one of the world's fine cheeses. Chicken: 1/3 cup (2 1/2 ounces) Gorgonzola cheese 6 tablespoons plain dry bread crumbs, divided 1 teaspoon ground black pepper 2 to 2 1/2 pounds skinless, boneless chicken thighs Extra-virgin olive oil 1/4 teaspoon salt Cabbage: 2 tablespoons extra-virgin olive oil 1 red onion, halved, cut into thick slices 1 small head red cabbage, cored and cut into thick slices 1/2 cup dry red wine 2 tablespoons red or white wine vinegar 1 tablespoon sugar 1 teaspoon salt To prepare the chicken: Preheat the oven to 400°F. In a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs, and pepper with a fork. Lay the thighs, smooth side down, on a work surface. Crumble on the cheese mixture, then press to flatten. Roll up the chicken thighs and secure with a sturdy pointed toothpick. Spray all sides of the chicken bundles with olive oil from a mister or coat with a pastry brush dipped in oil. Spread 2 tablespoons bread crumbs and the salt on a sheet of waxed paper. Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil. Bake for 18 to 20 minutes, or until golden. To prepare the cabbage: While the chicken is baking, heat the oil in a Dutch oven over medium-high heat. Add the onion. Stir. Cover and cook for 5 minutes, or until soft. Add the cabbage, wine, vinegar, sugar, and salt. Bring to a boil. Reduce the heat so the mixture simmers. Cook, stirring occasionally, for 8 to 10 minutes, or until the cabbage is crisp-cooked and glazed. Shopping List 1 red onion 1 small head red cabbage 2 to 2 1/2 pounds skinless, boneless chicken thighs 1/3 cup (2 1/2 ounces) Gorgonzola cheese 1/2 cup dry red wine ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |