A garlicky wine sauce is well known as the basis for the classic Italian dish, shrimp scampi. The sauce is delicious and perfect for sopping up with some crusty bread. For this recipe, I thought the sauce would be a great preparation for chicken thighs. Lots of garlic, some red vermouth and fresh parsley coat the chicken and add flavor to the linguine.
You can use dried linguine instead of fresh. Boil for 8 to 9 minutes.
You can use red or white wine instead of red vermouth.
The quickest way to chop parsley is to snip the leaves with a scissors.
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Scampi-Style Chicken
INGREDIENTS
2 teaspoons olive oil
2 teaspoons butter
1 pound skinless chicken thighs with the bone
4 garlic cloves, crushed
1/2 cup red vermouth
1/4 cup chopped parsley
Salt and freshly ground black pepper
DIRECTIONS
Heat oil and butter in a large nonstick skillet over medium high heat. Add the chicken thighs. Brown one side 5 minutes. Turn over and brown the second side for 5 minutes. Remove to a plate. Add the garlic and saute one minute. Add the vermouth and continue to cook another minute. Return the chicken to the skillet and continue to cook for 5 minutes, turning the chicken over in the sauce as it cooks. A meat thermometer should read 165 degrees. Add parsley, salt and pepper to taste. Serve chicken with the linguine.
Yield 2 servings.
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Linguine with Zucchini Sticks
INGREDIENTS
1/4 pound fresh linguine
2 cups zucchini sticks cut into 2 inches long and 1/4-inch wide
2 teaspoons olive oil
Salt and freshly ground black pepper
DIRECTIONS
Bring a large saucepan filled with water to a boil. Add the linguine and zucchini. Boil 2 minutes. Meanwhile add the olive oil to a large bowl. Add 2 tablespoons of the linguine cooking water and mix well. Drain the linguine and zucchini. Add to the bowl and toss well. Add salt and pepper to taste. Serve with the chicken.
Yield 2 servings.
Recipes by Linda Gassenheimer/Tribune News Service
