Early Gifts for the Home & Host with Chef Jamie Gwen
To create delicious flavors a blender is essential for everything from smoothies to sauces and to get the most flavor I upgraded to the Tiger Edge with its diagonal blades. The unique 45 degree angle of the blades blends vegetables and fruit more smoothly, unlocking more flavor. It can even blend ice and frozen foods and has 10 speed settings and a pulse function. It's easy to clean and it comes with a detachable blade and a dishwasher safe container. Click here to learn more.
There’s nothing better than a good set of pans. AnolonX is a hybrid cookware that is engineered for flavor - it combines the best of nonstick pans and stainless steel. The patented SearTech surface creates superior heat distribution which allows for better searing and caramelization, just look at these chicken thighs! Unlike most nonstick pans, it's designed to keep oil in the middle, and in contact with your food. The nonstick surface makes clean up easy and its dishwasher safe. Click here to learn more. Delicious recipe for Chef Jamie's Chicken with Lemon Orzo & Olives below!
For a fabulous hostess gift create a charcuterie board with delicious pairings. You want to start with a flavorful base of Margherita pepperoni and salami then add a layer of cheese, nuts, and fresh fruit. Plus, Margherita’s new all-natural uncured dry sausage line has four options – Pepperoni, Genoa Salami, Italian Dry Salami, and a savory duo pack of the Pepperoni and Genoa Salami. Click here to learn more.
CHICKEN with LEMON, ORZO & OLIVES
I love this comforting Mediterranean one-pot meal; perfect for a hearty weeknight meal and delicious leftovers!
Ingredients
| Qty | Unit | Ingredient |
|---|---|---|
| 8 | pcs. | Chicken Thighs |
| 2 | tbsp. | extra-virgin olive oil |
| 1 1/2 | cups | orzo |
| 3 | cups | low-sodium chicken broth |
| 1 | large clove garlic, minced | |
| 1 | Juice of lemon | |
| 1 | small lemon, sliced | |
| 3/4 | cup | pitted Kalamata or Castelvetrano olives |
| 1/2 | cup | sundried tomatoes |
| 1 | bay leaf | |
| 1 | tbsp. | fresh oregano, chopped |
| Salt and freshly ground pepper | ||
| Freshly chopped parsley, for garnish |
Preheat the oven to 350°F. Season the chicken thighs well on all sides with salt and pepper.
In a large high-sided, oven-proof pot, heat the olive oil over medium-high heat. Working in batches, brown the chicken thighs well, about 5 minutes. Remove the chicken from the pan.
Add the orzo, chicken stock, garlic, lemon juice, lemon slices, olives, sundried tomatoes, bay leaf and the oregano. Stir to combine all the ingredients, then return the chicken to the pan. Cover the pot and transfer it to the oven. Bake for 25 to 30 minutes, or until the chicken is cooked through (the juices will run clear). Adjust the seasoning, if necessary, garnish with chopped parsley and serve.
