6 slices bacon
8 chicken drumsticks
1/2 cup yellow onion
2 tsp garlic
1 pinch salt
1 pinch pepper
2 cups white wine
2 cups heavy whipping cream
2 tbsp fresh parsley, chopped
1. In a large skillet, cook bacon over medium heat until desired crispiness, usually about 10 minutes. Move bacon to a paper-towel lined plate.
2. If desired, remove skin from drumsticks, then place in the pan with hot bacon grease. Brown chicken for 20 minutes, turning every 3 minutes to prevent chicken from sticking. Remove chicken from pan to a plate.
3. Add onion to skillet and season with salt and pepper, to taste. Cook until onion is tender and translucent, about 3-5 minutes. Add garlic to skillet and cook for another minute.
4. Return drumsticks and bacon to pan, being sure to arrange bacon evenly around (but not on top of) the chicken.
5. Pour in white wine. Bring mixture to a boil, then reduce heat. Let simmer, uncovered, for 40 minutes.
6. Add heavy cream to pan. Gently stir cream in with wine and flip drumsticks over. Allow to cook for another 10 minutes. Serve immediately, sprinkling freshly chopped parsley on top.
Tuesday, March 8, 2016
6 slices bacon
Tuesday, March 1, 2016
6 slices bacon, diced
2 lb scallops
Kosher salt and freshly ground black pepper, to taste
1 cup unsalted butter
6 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 crushed red pepper flakes, optional
2 tbsp chopped fresh parsley leaves
1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
3. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
4. Serve immediately, garnished with parsley, if desired.
Note: We served this with angel hair pasta to capture every bit of that delicious sauce.
(adapted from Damn Delicious)