SMF Premier Member
- Joined Jun 13, 2017
Weather was crappy today and my Lang’s out for a facelift. Italian flavors this week using the cast iron. Chicken cacciatore topped with rich creamy burrata cheese and basil with Florentine shirataki spaghetti nests filled with rich buttery garlic mushrooms. Lots of kalamatta peppers, onions, olives and capers in the sauce. The nests are shirataki spaghetti and fresh chopped spinach held together with egg and lots of Parmesan. Baked them in mini cast iron pans. One plates with extra sauce and one without All keto as usual. First up some chicken thighs. Local Savealot had 5 lbs bags of thighs for $10 so I grabbed one. I love chicken thighs. Into the cast iron with avocado oil and just hit with a little salt, pepper and Italian seasoning blend.After getting a nice sear on the chicken breast I set aside and fired up some green bell peppers, onions and garlicAfter that cooked down a bit I added about a half jar of kalamatta and 4-5 T of capers.Sometimes I’ll do my own sauce but Victoria’s was on sale and I thinks it’s a very quality legit home style sauce. I added one Marinara and one tomato basil.Chicken thighs go back into the pan , coated them all better then the pic shows and into the oven 350F for around 45 minutes.While the chicken is baking I rinsed , soaked and boiled 3 packages of Better than Spaghetti konjac noodles. While they were boiling I also finely chopped two cups of fresh spinach.Really winged the next step but roughly 1/2 cup grated parm, 4 eggs , 2 T heavy cream. I just played with it until I got the consistency I wanted to do the nests.Into well oiled mini cast iron pans 350F for around 15 minutes.Next up some mushrooms in butter and garlicHere is the cacciatore all done and ready to serve.Plated up for the wife and I, extra sauce for me. Added some nice creamy burrata on top the chicken with a little basil.Thanks for looking! I intended to do a salad and dessert too but rub out of gas lol.