This is one of those meals that teaches kids the very important (and under taught) lesson that dark chicken meat is much more flavorful than breast meat and thus needs much less adornment. It also takes about 17 minutes to make.
Pollo alla Griglia (Why not teach them how to say “grilled chicken” in Italian while you’re at it?)
One package organic chicken thighs, boned and flattened
One sprig fresh chopped rosemary
salt and pepper
A little olive oil
A lemon, cut into wedges
salt and pepper
generously salt and pepper the chicken, drizzle with olive oil, sprinkle with rosemary, and grill over medium high heat (or saute over medium high heat) until done. Serve with lemon for squeezing over it.
Pane alla Griglia (yes, “grilled bread” in Italian)
Get some rustic white bread. Cut it. Grill it (or toast it, or broil it). Brush with olive oil. Rub in a clove of garlic.
Pomodoro y Basilico (uh huh, “tomato and basil” )
Tomatoes
Basil
salt and pepper
Chop them both up. Salt and pepper ‘em. If it’s not tomato season, drizzle with balsamic to boost the flavor.
—Hugh
Wanna know a funny thing – we cooked exactly the same thing tonight, except instead of chicken we just added fresh made pesto to the bruschetta and munched on fresh mozzarella.
great minds I guess….