Hello 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 CCP.

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Cannellini Bean Salad Antipasto

Other Italians tease Tuscans as mangiafagioli, "bean eaters," because they are so crazy for legumes. This hearty Tuscan-inspired antipasto is simple to put together from pantry staples and delicatessen ingredients.

Makes 6 to 8 servings

Ingredients:

1/2 cup extra-virgin olive oil
1/4 cup red or white wine vinegar
1/4 teaspoon salt
3 cans (19 ounces each) cannellini beans, rinsed and drained
1 cup roasted red bell pepper, cut into slivers
3 ribs celery heart, sliced
1/2 small red onion, chopped
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon dried oregano
lettuce leaves

peperoncini

Preparation:

In a large bowl, whisk the oil, vinegar, and salt. Add the beans, pepper, celery, onion, parsley and oregano. Toss gently. Serve on lettuce leaves. Garnish with the peperoncini.

Taste and adjust the seasoning.

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Gorgonzola Chicken Thighs

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.

Makes 4 to 6 servings

Ingredients:

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

Preparation:

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.

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Braised Red Cabbage

Makes 4 to 6 servings

Ingredients:

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

Preparation:

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.