Pollo con Rosmarino e Vino Bianco
6 chicken thighs with skin
2 Tablespoons olive oil
2 shallots, finely chopped
1 cup white wine
Several Rosemary Sprigs
Flour and brown the thighs in olive oil.
Remove the chicken. Sautee the shallots and about a quarter teaspoon of chopped peponcino in the oil. Let the shallots become transparent, and add the white wine.
Put the thighs back in the pan, and add the rosemary sprigs. Let this reduce a bit over medium heat.
Place in oven, preheated to 200° C. Bake in the oven for 40 minutes. Add a splash of white wine as needed to keep the chicken moist. Salt and pepper to taste.
Zucca con Sciroppo di Acero
Cut up small pumpkin into slices and roast on a sheet while the chicken is cooking. After about a half hour, remove the pumpkin from the oven. Remove the skin, and cut into chunks.
Heat two tablespoons of olive oil in a pan. Add the pumpkin. Once it is sizzling, add about a quarter cup of water. Let the water boil off, and add about a quarter cup of maple syrup. Let the pumpkin caramelize to golden brown.
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