T's Air Fryer Chicken Cutlets

 2 Chicken breasts, pounded

1 egg, beaten

1/4 cup Panko bread crumbs

1/4 cup grated (not shredded) Parmesan cheese

Dash garlic powder

dash cayenne pepper

heavy dash Penzeys Lemon Pepper

1/4 teaspoon basil or any herb you desire optional

Pam Original Cooking Spray or Avocado Spray

In a pie pan or bowl mix together dry ingredients and spices. In another pie pan or large bowl beat an egg. Dip the pounded chicken breasts into the beaten egg. Then dip into the breadcrumb mixture. Spray the tops of the chicken cutlets with Pam, and place them into your 400-degree preheated air fryer. Bake on one side for about 3-4 minutes until golden brown. Then turn the chicken breast over spray the top and bake for 3-4 more minutes until the chicken is golden. 

T's Ragu (Spaghetti Sauce) with Baked Chicken Balls

 

For the gravy:

2 tablespoons good quality extra virgin olive oil

1 tablespoon butter

1 large and 1 small onion, chopped fine

2 cloves garlic, grated

2 large cans of San Marzano tomatoes, mixed with a hand blender

1 can petite diced tomatoes, mixed with a hand blender

1 small can of tomato paste

3 tablespoons brown sugar

1/2  tablespoons dried oregano or to taste

1 tablespoon dried basil or to taste

pinch red pepper flakes

¼ teaspoon fresh cracked pepper

1/2 teaspoon Penzey Lemon Pepper

¼ cup fresh basil

2 pieces of Parmesan Cheese rinds, optional

Put the 2 tablespoons olive oil in a large heavy pot and sauté onion until very tender. Add garlic and cook for just a minute.  You do not want to brown the garlic it will become bitter. Now stir in all the canned tomato products, brown sugar, spices, and fresh basil. After the gravy starts boiling, turn the heat down to a simmer and cover the pan.  You can adjust herbs to your desired amounts! Add in your cooked Chicken Meat Balls recipe below, and simmer sauce for 8 hours. Be careful to check often; this must be on a LOW simmer or the gravy will burn. 

Baked Chicken Balls

1-pound ground chicken or turkey

1 egg

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan

2 tablespoons olive oil 

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper to taste

additional seasonings are optional!

 

Directions:

Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray. Mix: Mix all the ingredients together in a mixing bowl. Roll: Roll the mixture into about 30 small balls. Place on the baking sheet.  Bake 25 - 30 minutes. 

T’s Gravy i.e., Spaghetti Sauce

 2 tablespoons extra virgin olive oil

½ lb. ground chicken or ground beef

1 package Johnsonville Sweet Italian sausage 

1 large onion, chopped fine

2 cloves garlic, minced or grated

2 large cans of whole Italian tomatoes, if possible San Marzano Tomatoes

1 small can of tomato paste

2 tablespoons brown sugar

1 tablespoons dried oregano or to taste

2 tablespoons dried basil or to taste

1 teaspoon crushed fennel seeds – optional*

1/2 teaspoon Penzeys Lemon Pepper

pinch red pepper flakes

¼ teaspoon fresh cracked pepper

¼ cup fresh basil- optional

 

Put the 2 tablespoons olive oil in a large heavy pot and sauté onion until very tender. Add garlic and cook for just a minute, (you do not want to brown the garlic it will become bitter) next add ground chicken and sausage, cooking until ground turkey and sausage are cooked through.   If needed drain off any fat from the onion/meat mixture, then stir in all the canned tomato products, brown sugar, and spices. Then add fresh basil if desired.   Simmer for at least 4 hours.  I usually make mine in the morning and let it simmer most of the day.

This freezes very well!

 

Yummy Chicken

 

3 tablespoons Dijon mustard

1 teaspoon white wine vinegar

½ teaspoon salt

½ teaspoon pepper

6 small boneless chicken breast halves, rinsed and patted dry

1 ½ English muffins

¾ cup finely grated Parmesan cheese

1 tablespoon unsalted butter- melted

 

Whisk together mustard, vinegar, salt, and half the pepper, add chicken and toss to coat.

 

Pulse English muffin in food processor until finely ground.  Add cheese, butter, remaining pepper and pulse a few times.  Transfer to a shallow dish.

Dredge chicken in crumb mixture coating well.  Place chicken on non-stick foil lined baking pan.  Bake in a 450-degree oven for 15 to 20 minutes.  Longer if chicken breasts are large!

Dijon Glazed Chicken Breasts

4 boneless/skinless chicken breasts

EVOO – extra virgin olive oil

Salt & Pepper

1 tablespoon lemon juice

2 tablespoons Hellman’s Olive Oil Mayonnaise (you can use other mayo)

2 tablespoons Dijon mustard

1 teaspoon Herb de Provence

Dash cayenne pepper

 

Rinse chicken breasts and pat them dry with paper towels.  Rub each breast with a little EVOO; sprinkle them with kosher salt and fresh cracked pepper and place breasts on a baking sheet.  Then drizzle a little lemon juice over each breast.  In a small bowl mix mayo, Dijon mustard, herbs, and red pepper together.  Spread the mixture evenly over each breast.  Bake chicken in a 350-degree oven for 35 minutes.  Serve and enjoy!!

 

I served this with a mixture of cauliflower florets, green beans, 1 baking potato (thinly sliced), lemon jest, chopped pecans, EVOO, salt & pepper.  Roasted for 35 minutes in a 450-degree oven. 

 

T’s Turkey & Pork Burgers

1 teaspoon onion powder

½ pound ground turkey

½ pound ground pork

2-3 tablespoons fresh parsley, finely minced

2 teaspoons Mexican Tarragon, finely minced, or 2-3 teaspoons fresh minced herbs of your choice

½ teaspoon fresh ground black pepper

½ teaspoon salt

1 egg, beaten

¼ cup breadcrumbs

½ teaspoon paprika

 

Mix all ingredients and chill for 1 – 4 hours.  Grill and enjoy!

 

Optional toppings:

Sharp cheddar cheese slices, blue cheese crumbles, or cheese of your choice.

Mayonnaise, Dijon Mustard, avocado slices, bacon strips, tomato slices, lettuce or spinach, and dill pickles slices.

Ground Chicken and Artichoke Stuffed Shells with Arrabbiata Sauce

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)

3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped (about 1 cup)

2 cloves garlic, chopped

1-pound ground chicken

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 can artichokes, coarsely chopped

1 (15-ounce) container ricotta cheese

¾ cup grated Parmesan

2 eggs, lightly beaten

¼ cup chopped fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

1 cup cooked chopped spinach

 

5 cups Spicy Ragu Sauce, recipe follows

1 1/2 cups grated mozzarella (about 5 ounces)

 

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 6 minutes. Drain pasta, set aside.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and spinach, stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.) 

Arrabbiata Sauce

2 tablespoons extra-virgin olive oil

1 small onion, minced

6 ounces sliced pancetta, coarsely chopped

2 garlic cloves, minced

2 teaspoons crushed red pepper flakes

¼ teaspoon fresh ground black pepper

5 cups canned crushed tomatoes

1 tablespoon chopped fresh basil

 

Heat the olive oil in a large soup pot over medium heat. Add the onion and pancetta, and sauté until golden brown, about 5 minutes. Add the garlic and sauté until tender, about 1 minute. Add the tomatoes, red pepper flakes, pepper, and basil; cook simmering for 30 minutes. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

 

Serves: 6 to 8 servings

T’s Bolognese Meat Sauce (RAGU ALLA BOLOGNESE) Biba's recipe changed up!

1/4 cup butter

1 medium onion,* finely chopped

1 carrot,* finely chopped

1 celery stalk,* finely chopped

1/4 pound pancetta, *finely chopped

1 ½  pounds ground pork or 1 pound pork & ½ pound ground turkey

salt and freshly ground pepper (to taste)

1 cup dry white wine

1 (28 ounces) can of crushed Italian-style tomatoes

1/2 cup milk

 

Melt butter with oil in a large saucepan over medium heat. When butter foams, add onion, carrot, celery, and pancetta. Sauté until lightly browned.

 

Add pork and sauté until meat is no longer pink. Increase heat to high and stir in wine, cook until the wine has almost evaporated.  Press tomatoes through a food mill or sieve to remove seeds. Stir tomato pulp into pork mixture.  Season with salt and pepper.   Cover and reduce heat. Simmer for 1 to 1 1/2 hours or until sauce reaches a medium-thick consistency; stir occasionally during cooking. Just before serving add milk and cook 5 minutes longer, stirring occasionally. 

 

* For this recipe I use my food processor to mince all the vegetables and pancetta!

**This recipe idea came from Northern Italian Cooking by Biba Caggiano.  When I became allergic to beef I came up with this version. 

 

Makes 2 1/2 to 3 cups

Cannelloni with Chicken or Veal & Spinach

Fresh Pasta Sheets- cut about 4” x 6”

¼ cup Parmesan cheese for topping

 

Filling:

½ bag or more finely diced baby spinach, place in metal strainer dip into boiling water, and drain well or 6 ounces thawed & squeezed frozen spinach, cooked in microwave for 1 minute and cooled

¾ pound chicken breast meat or veal

2 ounces pancetta

1 medium onion roughly chopped

1 tablespoon EVO

½ cup grated Parmesan cheese

2 eggs

½ cup heavy cream

Salt & pepper

1/8 teaspoon fresh nutmeg

 

In food processor pulse the chicken, pancetta and onions 2-3 times scrapping as you go. In a large sauté pan or skillet heat the olive oil and add the chicken mixture. Cook until starting to brown about 8 minutes.  Remove from the heat and add spinach and cheese, mixing well.  Beat together cream and eggs and stir them into the pan. Set aside until ready to fill the pasta sheets.

 

In a large pot of salted boiling water cook a few pasta sheets at a time for about 3 minutes. Run them in cold water and drain on a cotton dish towel, DO NOT OVERLAP THEM! Spoon some filling on one end of each shell and roll them up and place them in a butter baking dish.  Pour the tomato sauce over the cannelloni rolls, sprinkle with the ¼ cup of Parmesan cheese and bake in a 350 degree oven for about 30 minutes until bubbling and browned.  ** If you prepare this ahead of time and it is cold it will take longer to cook.  This freezes well!!

 

Tomato Sauce:

2 large cans plum tomatoes, you have broken up with your hands or I now use

crushed tomatoes, the ones not in tomato puree

3 tablespoons EVO

2 medium onions diced

3 cloves garlic minced

2 tablespoons tomato paste

1 teaspoon sugar

¼ cup fresh basil

Sauté onions in EVO until clear and tender. Add all other ingredients and simmer for 30 – 60 minutes.  Put the cooled sauce through a food mill.  I don’t always so this step, specially if I am using crushed tomatoes!

 

Jambalaya w/ Chicken and Sausage

¼ cup cooked & chopped bacon

½ package of smoked sausage- hot, turkey, or beef

2-3 cooked chicken breasts, chopped

1 tablespoon EVOO

1 onion, chopped

1 bunch green onions, chopped

1 cup celery, chopped

3 garlic cloves, minced

½ red pepper, diced

3 tablespoons butter

3 tablespoons flour

½ teaspoon each of thyme, cayenne pepper, black pepper, and sage

½ small can of tomato paste

2 – 14-ounce cans of Petite diced tomatoes

2 cups rice

2 ½ cups water

 

In a small skillet make a roux with the butter and flour.  In a large pan heat the olive oil and then add onion, celery, and red peppers and sauté until almost tender.  Add garlic, sausage, bacon, and seasonings, and cook for 2 minutes.  Add the roux and all other ingredients into the pan stirring well.  Simmer until rice is cooked; about 30 minutes and serve.

Chicken with Great Northern Beans - Crock Pot Recipe

 3 boneless chicken breasts, cut into big chunks & sprinkled with kosher salt and fresh cracked pepper

1 tablespoon EVOO or light olive oil - approximately

1 large onion, chopped

1 clove garlic, minced

2-3 carrots, chopped or sliced

2-3 ribs celery, chopped

2-3 springs fresh thyme or 1 teaspoon dried thyme

1 tablespoon fresh rosemary, minced

½ teaspoon lemon pepper seasoning

fresh black pepper

pinch red pepper flakes

2 cans Swanson Reduced Sodium Chicken Broth (or fresh chicken stock if you have some)

3-4 cans of Great Northern Beans, drained

 

In the bottom of the crock pot toss carrots and celery.  In a hot skillet drizzled with olive oil brown the chicken chunks and then spoon the chicken into a crock pot.  In the same skillet cook the onion for 2 - 3 minutes, then add the garlic and cook for 1 minute more.  Spoon the onions and garlic into the crock pot.   Add the chicken broth and all herbs and cook on low for 5 hours.  Stir in beans and cook for 1 - 2 hours more.   

 

*This recipe idea came from a soup recipe I saw that was not healthy and was to be pureed before serving.  So, I came up with this recipe.  If you want to cook this all day while you are working, I will brown the boneless chicken breasts whole.  Then they should not overcook.  Add the beans as soon as you get home and let them simmer until you are ready to eat.  Enjoy!

 

Serves 4-6

Baked Honey Mustard Chicken

4 (4 ounces each) boneless, skinless chicken breasts

1 teaspoon (or to taste) chicken seasoning blend, (recipe below)

1-1/2 tablespoons olive oil, divided

1/4 cup honey

1 tablespoon Dijon mustard

1 tablespoon yellow mustard- or use more Dijon

1 tablespoon wholegrain mustard

1/2 teaspoon white vinegar

1/8 teaspoon paprika

4 sprigs of fresh rosemary, optional but recommended

 

Directions:

Preheat oven to 375 degrees. Lightly grease a 9x13 baking dish with cooking spray and set aside. Heat 1 tablespoon olive oil in a skillet. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned. In the meantime, prepare the honey mustard sauce. Combine ½ tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined. Transfer chicken breasts from the skillet to the previously prepared baking dish. Pour prepared honey mustard sauce over the chicken breasts, turning the chicken over so as to cover each chicken breast entirely. Lay sprigs of rosemary between chicken breasts. Cover with foil and bake for 20 minutes. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken breasts.

Remove from oven and let stand 5 minutes and serve.

 

Ritz Cracker Chicken

4 chicken breasts- boneless, skinless

1 ½ cups Ritz cracker crumbs

½ cup freshly grated parmesan cheese

¼ cup parsley, chopped (optional)

½ teaspoon garlic powder

½ teaspoon dried basil (optional)

dash red pepper

black pepper to taste

½ cup butter, melted or use a mixture of half butter and half light olive oil

 

Place melted butter in a pie plate and then in a second pie plate mix everything else together.  Dip chicken breasts into butter and then into the Ritz cracker mixture.   Place breasts on a greased baking sheet or a baking sheet lined with non-stick foil.  Bake @ 375 for 45 minutes. 

 

Serves 4

Balsamic Roasted Chicken

1 whole chicken cut-up or 4 chicken breasts

 Mix marinade in a blender:

1 tablespoon fresh chopped rosemary

1 clove garlic, minced

¼ teaspoon salt

2 tablespoons olive oil

Balsamic vinegar

black pepper

 

Topping:

4 tablespoons artisan-made balsamic vinegar

½ teaspoon brown sugar

 

I remove the skin from the chicken, this is optional and marinate it overnight or for several hours.  In a 350-degree oven bake chicken “skin” side down for 30 minutes.  Turn the chicken over and bake for 20 minutes more.  Then turn the oven to 450 and brown chicken for 5-10 minutes.  Serve with 4 tablespoons artisan-made balsamic vinegar and ½ teaspoon brown sugar poured over the chicken.

 

Serves 4

T’s Stuffed and Rolled Chicken Breasts

 

 

4 boneless, skinless, chicken breast halves, pounded out thin

1 tablespoon olive oil

¼ cup minced onion

2 spring onions, chopped

1 tablespoon fresh rosemary, chopped

Dash red pepper flakes

1 clove garlic, minced

1 tomato, peeled, seeded, and chopped small

¼ cup chopped black olives

2 artichoke hearts, chopped small

1/3 cup goat cheese (or you can use Feta cheese)

Fresh ground pepper to taste

½ cup flour 

2 tablespoons olive oil

 

Preheat oven @ 375 degrees. 

In a skillet heat 1 tablespoon of olive oil and sauté the onions, rosemary, and red pepper flakes until soft.  Add the garlic and sauté for 1-minute more.  Set aside to cool.  Mix, chopped tomato, black olives, artichoke hearts, and black pepper.  Fold in the cooled onion mixture and goat cheese. 

Spoon goat cheese mixture onto the pounded chicken breasts and roll them up.  Secure the rolls with toothpicks and dredge each roll into flour.  *Heat two tablespoons olive oil in a skillet and brown the stuffed chicken rolls.  Transfer the chicken to a baking sheet and bake them for 40 minutes.  Remove toothpicks and serve.

*To keep from browning the chicken rolls in oil, I have started dipping chicken rolls into 1 beaten egg or a little olive oil and then into ½ cup fresh breadcrumbs and 2 tablespoons Parmesan cheese mixture together.  Then I just bake them in the oven. 

 

Serves 4

South African Barbecue (Braai Marinade Recipe)

1/4 cup extra virgin olive oil

3 tablespoons brewed rooibos tea, cooled

2 tablespoons lemon juice

1 teaspoon finely grated lemon rind

2 tablespoons finely grated fresh ginger

1 tablespoon mild curry powder

1/2 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon coriander seeds, crushed

Black pepper to taste

 

Directions

Add all ingredients to the jar and shake well. Place chicken or fish in a food storage container and pour marinade over the top. Seal the lid on the container and gently shake or turn it over several times to thoroughly coat the poultry or fish. Leave to marinade for 1-2 hours, or overnight in the refrigerator. Braai over a wood-fired flame for best results.

Sunny Chicken

4-6 boneless chicken breast

1 package plain goat cheese, sliced into ½” slices

 

Marinate:

2 tablespoons sun-dried tomatoes in oil

1 tablespoon fresh basil or 2 teaspoons dried basil (I used some fresh and some dry)

½ teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons lemon juice

2 tablespoons olive oil

 

Puree this all together in a mini food processor or with a hand blender and pour it into a gallon food storage bag or a large bowl.  Add the chicken, seal, and marinate in the refrigerator for several hours; I put it together in the morning and left it all day. Place chicken on a baking pan and bake in a 375-degree oven for 20 minutes or more depending on the size of your chicken breasts. I covered my baking sheet with non-stick foil.  When the chicken temperature reaches 160 remove the chicken from the oven and place a slice of goat cheese on the top of each breast.  Put the chicken back in the oven and bake until the cheese has melted and the chicken reaches 165 degrees. 

T’s Meatloaf

 T’s Meatloaf

 1-pound ground chicken or 1 pound ground beef (even before my allergy to beef I used ground turkey or chicken)

1 tube sage recipe sausage

1-2 carrots- grated

1 medium onion- grated or minced

1-2 teaspoon Worcestershire

2 tablespoons Ketchup

2 teaspoons basil

garlic powder

dash lemon pepper

2 eggs- beaten

1 cup fresh bread crumbs

½ cup grated Parmesan cheese

heavy dash of cayenne pepper & black pepper

 

Optional additions: ½ cup roasted red pepper, minced, and or 1 cup diced spinach

 

Topping

ketchup and honey

 

Place minced onions in a small bowl with a little water and cook onion in the microwave for 2 minutes.  Toss onions into a large bowl and add all ingredients mixing well.  Divide into two loaves and place loaves into a baking dish.  Spread a thin layer of ketchup over the loaves and then drizzle a little honey over the meatloaf.  Bake in a 375-degree oven for 1 hour or until done.

 

Classic Sloppy Joes My version of a Cook’s Illustrated Recipe

2 tablespoons water

1 teaspoon baking soda

1-pound fresh ground pork

1-pound fresh ground turkey

1 teaspoon salt

4 teaspoons oil

1 onion, finely chopped

¼ teaspoon baking soda

4 garlic cloves, grated

4 teaspoons brown sugar

4 teaspoons paprika

¼ teaspoon salt

½ teaspoon red pepper flakes

½ cup plus 2 tablespoons tomato paste

½ cup ketchup

2 ½ tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 ½ teaspoons cornstarch

2 tablespoons water

 

8 Brioche Buns, or buns of your choice

 

Combine 2 tablespoons water and 1 teaspoon baking soda in a large bowl; to the bowl add the ground pork, ground turkey, and the salt mixing together well and set aside.

Heat the oil in a large skillet over medium heat. Add in the onion and ¼ teaspoon baking soda and stir to coat. Cook, stirring occasionally, 3-4 minutes. Add in the garlic and cook for 1 minute. Now add the sugar, paprika, salt, and red pepper flakes, cook for 1 minute. Add in the tomato paste and cook, stirring constantly, for 3-4 minutes. Add in the beef pork and turkey cook while breaking up the meat, until the pork and turkey are no longer pink, about 5 minutes. Add in the ketchup, vinegar, and Worcestershire sauce and stir until well combined. Combine the water and cornstarch in a small bowl and stir into the meats. Cook stirring constantly until sauce thickens about 2 minutes. Taste the mixture and season with salt and pepper as needed. If desired you can add extra vinegar.

 

I made this recipe to freeze for 2 people and froze the leftovers for enjoying over the next couple of months. Over the last few years, we usually just eat our Sloppy Joes on a plate without bread but decided it was time for a treat and bought beautiful Brioche Rolls, yummy!  I spread a thin layer of Dijon mustard on the bun. I must say the sweet rolls with the Sloppy Joe mixture was a great combination!  

Italian Bean Stew

2 tablespoons EVOO or light olive oil

¼ - ½ lemon, sliced

4 chicken breasts or chicken from a rotisserie chicken

2 tablespoons butter

1 large, sweet onion, diced

1 clove garlic, grated

1 cup white wine

3 – 4 cups low-sodium chicken broth

1 jar diced pimentos

8 sage leaves, chopped

¼ teaspoon ground sage

1 teaspoon of dried thyme or 4 sprigs fresh thyme

Heavy dash of lemon pepper

Spring of Rosemary

1 teaspoon Penzeys Fox Point Seasoning

¼ teaspoon Penzeys Lemon Pepper & Shallot-Pepper Seasonings

Dash red pepper flakes

3 cans cannellini beans, drained and rinsed

½ bag fresh baby spinach, chopped

 

Parmesan cheese

EVOO

 

Heat EVOO in a large pan and brown the chicken breasts and lemon. Then remove chicken and lemon and set it aside. Add the butter to the pan, when butter has melted add the onions, and cook them until they are very tender.  Add garlic and cook for just 1 minute more.  Then add the chicken back to the pan, and the white wine to the pan and bring it to a boil until the wine has reduced. Then add the pimento, fresh sage, thyme sprig., and other seasonings. As soon as the stew comes to a boil, turn the heat to a simmer and cover, cooking for at least an hour.  An hour before serving add the chopped baby spinach and simmer. You may want to top it off with another squeeze of lemon juice or a little more fresh sage.

Serve with a drizzle of EVOO and a layer of fresh grated Parmesan cheese.