Chicken with Lemon and Anchovy

We had this last night and it was easy and delicious. If you are tired of chicken, this would also work well with pork or veal chops - not too thick


Ingredients


8 chicken thighs
Olive oil
2 onions, finely sliced
4 cloved of garlic shopped
10 anchovy fillets
1 lemon, finely sliced
100 ml white wine
100 ml chicken stock
large sprig of rosemary

Heat the oven to 450F. Take a pan that can go on top of the stove and in the oven. Put it on the stove with 2 tbsp of olive oil. Throw in the chicken pieces and brown on both sides, then put on a plate. Add the onions, garlic and anchovies to the pan, adding a small amount of oil if things looks too dry. Turn down the heat to low and cook for about 10 minutes, until the onions are soft and translucent and the anchovies have dissolved.

Add the wine and let it cook until the sauce is syrupy and then add the chicken, lemon, rosemary and stock and bring to a simmer. Cover the pan with foil and put it in the over for 20 minutes. Remove foil and cook for another 15 minutes. Serve with a green salad.

Mom's Meatballs

Ingredients

For the meatballs:
2 pounds ground veal (beef is OK but veal is nicer)
1 egg
Lots of ground nutmeg
Lots of fresh rosemary chopped fine
Large pinch of thyme
Pinch of paprika

For the sauce:
Bunch of leeks
Olive oil
Wine
Garlic
Chopped tomatoes -  I use Pomi brand chopped tomatoes in Tetrapak, glass jars or fresh
and any other vegetables you have in stock that need to be eaten such as celery, peppers, parsley

1) In a bowl, mic all the meatballs ingredients together, make into balls about the size of golf balls or a bit larger.
2) Put 2 tablespoons of olive oil into a large pot, heat it up but not so high that it smokes and brown the meatballs on all sides in the oil
3) When meatballs are done, take them out carefully and leave aside
4) Put all the igredients for the sauce in the pot right after you take the meatballs out and stir fry. If all the olive oil has been absorbed by the meatballs, add some more
3) Add a cup of wine and scrape all the brown bits off the bottom of the pot
4) Add the tomatoes, turn down the heat to simmer, cover and cook as long as you can afford to wait because the longer you cook tomatoes the nicer they taste but at least for 20 minutes
5) Add the meatballs and cook for at least another 20 minutes