For the past year or so I’ve been posting weekly recipes on my friend, Doug’s (aka DR) fitness site, HealthHabits. He’s a trainer in Canada that since doing the recipes, has been cyber-training me. He’s all about the Paleo way of eating so I’ve had to tailor his recipes to follow suit. This is one I made a couple weeks ago for his site. Though I’m still new to the Paleo diet (feel free to give ye a few suggestions) I think I’ve a good idea here. What I really try to do with food, besides creating easy healthy recipes is to shop and eat sustainably and seasonally, which sometimes results in using produce not very well known. With all my recipes you are encouraged to use what ever is in season in your area, which might be different than my area especially because I’m planted in sunny Southern California, as I often like to remind DR. (Better not make him too jealous or my next workout session might be brutal!)

Since the Paleo diet does not include potatoes (ouch says the Irishman) I wanted to show you an easy substitute using what I know as Celeriac, often called Celery Root. It is a kind of celery grown as a root vegetable that tastes like celery with a potato-like consistency. Common across the pond, we use as mash, in mash or even raw, grated in salads. Here’s how it stacks up against the potato:
Celery Root*   vs.   Potato*

Calories                 42             118
Carbohydrate        9g            27g
Dietary Fiber         2g              2g

*1 cup celery root (155g) boiled, drained with no salt
*1 potato (136g) boiled in skin with no salt

In California we can get celeriac all year round but the season runs about October through April. As for the tomatoes, I didn’t think it was tomato season yet we received these lovelies in our CSA box. Feel free to substitute any in-season veg for the tomatoes if you can’t get locally grown tomatoes this time of year.

RECIPE:
Serves 2

2 x 4-6 oz organic/grass fed chicken breasts

1 tbsp fresh marjoram
1 tbsp fresh oregano
1 large garlic clove – minced
3 tbsp olive oil
1/4 tsp black pepper
1/2 lemon – zested

2 medium celery roots (you’ll probably have some left overs but that’s grand!)
low-sodium chicken broth
S&P to taste

DIRECTIONS:

Begin by mixing all the marinade ingredients together in a mixing bowl. Add chicken breasts and coat. To store, either place in a Zilpoc bag or cover in a bowl in the fridge. Turn occasionally to make sure all sides are marinating.
NOTE: This can and should be done ahead of time to get maximum flavor. I would suggest marinating for at least 4 – 24 hours.

To cook celeriac:

Top and tail celery root and using a small kitchen knife carefully peel the outer layer. (Top & tail is common chef lingo, which means trim the top and bottom.)

Once all peeled roughly chop root in equal size pieces and boil in salted water (maybe a couple of teaspoons) until fork tender. Drain and return to same pot. Mash, add broth, taste & season.

I made the little blistered cherry tomato thingy by sauteing some cherry tomatoes on medium heat in olive oil under they begin to break down. Once they soften add a drizzle of red wine vinegar and a pinch of S&P. These will add a nice contrast and burst of flavor with the chicken and celeriac.

Preheat grill pan or outdoor bbq and when hot sear chicken on both sides. Cook to internal temp. 160F, 8-12 minutes approx. Let rest for 3-4 minutes after cooking before cutting.

Tasty and easy! Let me know how you get on with the celeriac. Cheers!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Recently my good lady decided to nominate me for a local pioneer program. I didn’t know anything about it ’til I got the email from them the other day. The sponsor of this program is Topo Ranch, which is a local clothing store specializing in organic cotton merchandise. Anyone who knows me knows I cook and live (as much as possible) in a sustainable way. (As soon as they launch organic Heineken I’ll be all over it!) My missus and I have been supporting these guys since they opened here in Venice so I appreciate their support back to me. The pioneer program is outlined as:

“Topo Ranch is seeking people who are at the forefront of American culture enriching our lives through art, food, music, and the green lifestyle.”

Who knew I was enriching lives but I guess my passion for sustainable healthy food is definitely on the forefront of peoples’ minds these days….which is about time. It feels great to be recognized for doing what you do especially on a local level as these are the people I interact with on a daily basis.
Our community here in Venice is pretty close and very eclectic which is what I love about it. Living 5 minutes from the beach and my local also helps. Now, recognizing that this isn’t exactly a Ted Award and knowing I haven’t reinvented the wheel I’m still pretty chuffed to be included in this diverse group of people.

Here are my fellow Pioneers.

BTW Topo has free ground shipping ’til the end of the month. You should defo go check out their gear. Might as well give them a plug, right?

Cheers

Being in California I’m exposed to an amazing array of fresh organic fruit n veg that I wouldn’t normally get, especially back at home so I’m taking full advantage of it. One of my weekly adventures is heading to our local farmers market and seeing what’s in season and figuring out something to make with it. You might recall a few weeks back I made a Braised Beef Rib recipe using some Poblano peppers, which actually came from my garden. Turns out I really liked their charred smoky flavour so I figured I’d have another go with them. I love roasted peppers (Roast Red pepper Hummus) and funny enough I actually made this pork dish already but my photos weren’t up to par so this is round two. With a few tweaks this turned out even better than the last time.
Lucky for you I’m a shitty photographer!

RECIPE:
Serves 4

1 1/2 lbs organic / grass fed pork tenderloin – trimmed, 1″ cubes
1 cup, small, diced white onion
3 Poblano* peppers – roasted, seeded,  peeled & diced
1 red bell pepper – seeded, small dice
3 cloves garlic – minced
1/2 tsp dried chili flakes
1 tbsp fresh marjoram – chopped
1 tbsp fresh thyme – chopped
1 cup white wine (whatever you’re drinking will work)
2 tsp smoked paprika
1 tsp lemon pepper
4 tbsp olive oil
4 cups low-sodium chicken broth
S&P

*NOTE: If you can’t find Poblano peppers you can substitute Anaheim peppers, green bell peppers or for more heat go for Serrano peppers.

DIRECTIONS:

Preheat oven to 400°F.

To Roast Peppers:
Place peppers on a foiled oven tray and coat all sides with drizzle olive oil. Pop in top shelf of oven until skin is charred on all sides. As soon as one side is charred turn. When completely charred place peppers in a bowl and cover with plastic wrap for 20 minutes. This will steam the pepper so the skin comes right off.
To remove Skins: They should easily peel off in your hands with a gentle tug here and there. DO NOT run the peppers under the tap to take the skins off. This will remove all the beautiful charred flavour from the pepper.

Preheat large saute pan on medium heat for 1 minute. Add 2 tbsp olive oil and saute onions, red pepper, poblano pepper and garlic for 5 -7 minutes, until softened, stirring occasionally.

While veg are cooking add all the diced pork into a large bowl and sprinkle the paprika and lemon pepper and coat pork evenly.

When the veg are beginning to soften add the chili flakes and herbs and mix for 1 minute. Remove the veg mix to a plate and drizzle 1 tbsp in that same pan increasing heat to high. Sear the diced pork in 2 batches for 3-4 minutes, stirring. You want to get a nice golden brown colour on all sides. Once the first batch is browned remove to the same plate as the veg and repeat process with additional pork, adding another tbsp of olive oil for each batch.

Return both the veg and meat to the saute pan and add the wine. Combine all ingredients together and cook for 2 minutes or until wine has reduced by half. Place everything in an oven proof casserole dish along with 4 cups low sodium chicken broth. Cover with foil.

Pop in the oven for about 1 1/2hours, approx. When ready the pork will be fork tender, super juicy and muy delicioso!

From my garden to my dinner plate — pretty cool!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Tomorrow is Fat Tuesday aka Mardi Gras, Carnival and Pancake Tuesday. It’s a BIG party day down in the Big Easy and you bet everyone there is going to be eating and drinking like kings. Though I’ve never been to New Orleans I can only imagine what typical Mardi Gras food consists of. I imagine it contains lots of seafood from the Gulf with French influences such as gumbo, bouillabaisse, bisque, crawfish, you get the picture. (My stomach is growling as we speak.) This is my simplified version of a bouillabaisse. Typically, and according to tradition, there should be at least five different kinds of fish (not including shellfish) in a proper bouillabaisse. That can get pretty pricey so I thought I’d use some key seafood ingredients saving money yet without compromising flavour (which I may have used for a six-pack). This version is light, fresh and brothy just the way I roll.

RECIPE:
Serves 4

20 mussels – rinsed
20 Manila clams – rinsed
1/2 lb large locally caught wild shrimp – P&D’d (peeled & de-veined)
1 lb white fish (Pacific cod, Tilapia, Pacific halibut) – 1″ cubes
3 cups leeks (whites only) thinly sliced, washed
1 red bell pepper – small dice
3 bay leaves
1/2 tsp chili flakes
1 x 15 oz can diced tomatoes – drained
1 cup white wine (whatever’s in your glass will work) OR an 8 fluid oz bottle of clam juice*
3 cups water
about a handful of fresh basil – chiffonade
2 sprigs fresh thyme (for steaming mussels & clams)
2 tbsp olive oil

*TIP: Bottled clam juice is easily found in the States though it might be hard enough to find across the pond. Steaming the shellfish in the white wine is a great alternative for making your own clam juice.

DIRECTIONS:

Preheat large soup pot on medium heat for 1 minute. Add olive oil along with leeks, red pepper and chili flakes. Saute, stirring occasionally for 5 minutes. Cover with lid while they’re sauteing. This will keep in the moisture and help prevent them from going brown. You don’t want any colour on the leeks, just softened.
As leeks and pepper are cooking, preheat a large saute pan on high heat for 1 minute. Very carefully add mussels and clams to pan along with the wine and thyme or bottled clam juice and thyme. (Be careful of splashing the liquid.) Cover with lid and cook until all the shells are open. Give the pan a shake after 30 seconds or so to move them around. Cook for 2 minutes approx or until all the shells have opened.
NOTE: If there are any unopened or cracked shells when the majority are cooked, discard them.

Holding a colander over the soup pot drain the shellfish into the colander. This steaming liquid will be the base of your soup and it’s delicious. Add the water, bay leaves and chopped tomatoes to the soup pot and bring to a boil.
Next remove all the mussels & clams from their shells. Set the meat aside and throw away the shells or even better you could use them with your saved veg and the shrimp shells to make a seafood stock.

Add the white fish and shrimp to the soup and stir. (They’ll cook in the broth.) Once soup comes to a boil reduce heat to a simmer. Cook for 15 minutes on medium low heat.
Just before serving add all mussels, clams and fresh basil. Stir and taste. Season with S&P.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Valentine’s Day, The day of Love or something like that. I’m not a fan of this hallmark holiday to be honest but I get it. On the one hand I get that it’s the one special day to show the person you love just how much you love them but on the other hand, why does it have to happen every year? Only kiddin’, kinda. Kudos to the shops who capitalize on this day but that’s yet another reason why this holiday bugs me. What’s a Irishman to do? Suck it up is right! I may not buy into the gift giving but I’d better do something special or I’ll be in the dog house! You guys out there feel my pain don’t you?

Since Valentine’s Day has landed on a Sunday this year I thought I’d give you some brunch ideas (think brekkie in bed) and dinner ideas that will make anyone happy and feel special.

BRUNCH:

Spinach & Mushroom Frittata with Crispy Potatoes
Spinach is available all year round in SoCal but if you can’t find locally grown spinach in your area right now a great substitute would be kale  or Swiss chard.
Pair with a mimosa and you’ll be in business!

Valentine’s Beet Soup
Beetroot is in full swing over here. This soup can be served warm or at room temp and it’s presentation is stunning.

Easy Peasy Oysters
Oysters in bed on Valentine’s Day, might be a bit messy but you catch my drift!

DINNER:

The key to dinner is to make delicious food that won’t be too filling. You don’t want your lady (or yourself) to be bloated after a heavy meal if you planning on gettin’ some. Am I right?

Wild Scallops with Saffron Butternut Squash Risotto

One word: Delicious! (Remember my advice–Don’t eat too much risotto!)

Here’s (one of my first) a video I did making a Seafood Provencal. Remember, you can substitute the veg for what’s in season and use tinned tomatoes if you can’t get cherry tomatoes this time of year.

DESSERT:

Prosecco Poached Pears

Boxed chocolates ain’t got nuthin’ on these! Plus you have all day since it’s Sunday so go that extra mile. (How am I doing ladies?)

Of course I didn’t forget about the good stuff aka CHOCOLATE. I’m working in my kitchen today whipping up a healthy flourless chocolate cake recipe just for this special occasion so keep checking back all this week for that!

Cheers & Happy Hallmark!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Vegetarianism. What exactly is a vegetarian? You talk to any old school chefs and they’ll balk at the idea of someone not eating meat. My Missus is a veggie but she eats seafood and…..bacon. I know. I gave up trying to figure that one out ages ago. I still pull the piss though. Believe it or not she’s not alone, we know a couple of these types. (The bacon eating variety). Even though she labels herself a ‘fishetarian’ I still find it funny. Back when I was a yut, being a vegetarian meant you didn’t eat any meat, dairy or eggs. Seems the definition has had several rounds of changes since then and the term Vegan started the rounds as the more strict version of vegetarianism.. I found this great article about the meaning of vegetarianism. To quote:

Vegetarian

This is a general term. About 5 percent of the current U.S. population considers themselves to be vegetarian, although a number of varying dietary habits fall into this category. Usually this term refers to someone who doesn’t eat any kind of meat, including beef, pork, chicken, turkey, and seafood. However, there are many people who don’t quite match this description, but still use this label.
These include …

Pollo-Vegetarian
Pesco-Vegetarian
Lacto-Ovo-Vegetarian
Lacto-Vegetarians
Ovo-Vegetarians
Vegan
Macrobiotic
Fruitarian
Raw or Living Food Diet

Fruitarian? The first time I heard this term was in the film Notting Hill when Hugh Grant’s prospective girlfriend said picking an apple from a tree was murder. Have we lost the plot? I’ve heard of  Lacto/Ovo….can you just imagine being at a cocktail party and someone asks you why you’re not eating and you say, “I’m lacto-ovo-vegetarian”? Now, that wouldn’t be out of the realm of possibility here in La La land but anywhere else, you might get a slap.
While I’m certainly not any of these, I do appreciate delicious food, even ‘vegetarian’ food. I’m a meat eater who loves veg and while having a penchant for stuffing meat, (Mr. Keyes!) I also have a penchant for soy proteins especially seitan. Strange? Not if it tastes good!

Los Angeles, being “The mecca of health and fitness” (according to Gold’s Gym), has a lot of delicious vegetarian/vegan/macrobiotic restaurants around town. I like eating at said restaurants not just because they’re healthy but more often than not, they’re using organic, sustainable & seasonable ingredients, which is a major plus in my book. While I’ve only eaten at a few of these restaurants I thought it worthy to write about them, especially since I hit up two this past weekend.

I mentioned recently about the Real Food Daily restaurant here in LA, which is my #1 go-to healthy place, which I frequent about once or twice a month. I’ve been going there for years and overall I just really like their food even though it’s totally vegan. If only I could learn to cook these soy proteins as well as they do! Tacos, meatloaf, burritos, soups and desserts—everything is meat, dairy and egg free using foods grown exclusively with organic farming methods. The owner, Ann Gentry must be doing something right ’cause the place I go to in Santa Monica is always jointed.

Last weekend we also ate at M Cafe de Chaya in Culver City, which serves macrobiotic food without any refined sugars, eggs, dairy, red meat or poultry. They have everything from sushi to salads & sandwiches to soups and of course healthy desserts. Being a macro eatery they serve fish but I’ll let you read up on that yourself. This was my second time going there and I really liked it, especially their Seitan Katsu Bowl. I don’t know what katsu sauce is but it was tasty!

Another macrobiotic restaurant we’ve tried, which came recommended to me by Meg, a fellow blogger, is actually in my Venice hood. Seed is both vegan and macro and serves delicious curries, tempeh burgers, salads and of course, amazing desserts. Now that I’m thinking about it we’ll have to pop in to try their seitan. I’m telling you, this protein is tasty. Don’t believe me–try it with my jerk recipe and you’ll be sold!

I love having the option of going to a restaurant like these and getting the type of food I want at the drop on a hat. Wouldn’t it be cool if there was a drive thru with these healthy, vegetarian & sustainable options?

And now for something completely different! Need something other than turkey or ham to spice up the ol’ taste buds again after the holidays? Here’s something to tickle your fancy. This is a simple little healthy dish that takes just minutes to throw together. Of course you can use chicken instead of the shrimp if you prefer. No biggie. You can adapt this recipe all year round too to accommodate whatever veg is fresh and in season. Yet another beauty about my cooking (wink wink).

If you’re feeling adventurous and may even have gotten a pasta maker from Santa this year try making your own pasta. Having fresh homemade pasta will take this dish up a notch and will get you some serious kudos from your friends. In fact, have them help you make it! Making your own pasta is actually quite straight forward and boy will you notice the difference. Here’s how!

RECIPE:
Serves 4

1 lb local or wild medium shrimp (21-30’s- between 21 and 30 per pound), peeled & de-veined (P&D’s if you want the lingo)
1 cup Cannelini beans – drained
8oz Brussels sprouts – cook for 7-10 mins in boiling salted water. Drain and once cool enough to handle cut each sprout in half.
1 cup dry fusilli, penne, rigatoni pasta (2 cups cooked) or the fresh homemade stuff will work, too
1/2 lemon
chopped parsley

PESTO RECIPE
Makes 2 cups (extra for another time)

2 bunches fresh basil – packed
2 cups Italian parsley – packed
1 lemon – zested
1/2 lemon – juiced
2 tablespoons toasted walnuts – toast in a dry heated saute pan for 3-4 minutes tossing periodically until browned but not burned
1/4 cup grated Parmesan (low fat preferably)
1 1/2 cups olive oil
S&P to taste

DIRECTIONS:
Add all pesto ingredients in a food processor, except for olive oil. Blend and while blitzing gradually pour in olive oil. Season with ¼ tsp salt and ¼ tsp pepper. Done.

To make the dish: Preheat large saute pan on high for 1 minute. Drizzle 1 tbsp olive oil. Add shrimp and saute for 3-4 minutes, stirring to cook all sides. Add cooked Brussels sprouts and continue sauteing for another minute. As the shrimp begin to turn opaque and become firm add 1/2 cup pesto along with the cooked pasta and beans. Toss to coat.

Finish with a squeeze of fresh lemon juice and chopped parsley.

Ah yes, now we can sing our favourite song again, “We’re bringing healthy back. Yeah!”

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Winter is arriving if not already here for a lot of you (apparently there’s snow in Houston?) so this is defo soup season. You all know there’s nothing better than a delicious bowl of homemade soup with a nice sangwich. I remember growing up in the tropical Isle of Ireland and the odd day it might be cold and wet my Mum would always make us soup for lunch. It’s always been one of those things that was a staple in our house as any leftover veg from dinner would be made into a delicious soup the next day. Those were the days.

This soup recipe is one of my faves and you’ll definitely love the fresh pea flavour and earthy texture. Off you pop and get the pot out.

RECIPE:
Yields: A big ol’ pot.

1 lb bag of green split peas
3 small-med sized sweet potatoes – peeled & diced
1 white or yellow onion – chopped
1 cup celery – chopped
2 fresh carrots – chopped
2 bay leaves
8 cups veg stock or water
2 tbsp olive oil
1/4 tsp freshly ground pepper
1/2 tsp salt

DIRECTIONS:

Begin by emptying the bag of peas into a colander. Run the cold water over them and rinse thoroughly. While rinsing sort through the peas for any foreign objects, like dirt or even little pebbles. Once rinsed let drain in the same colander.
Preheat a large soup pot for 1 minute on medium heat. Once heated add olive oil along with celery, carrots and onion. Saute on medium, stirring occasionally, for 4 minutes. Do not brown onions.

Add rinsed peas, potatoes, bay leaves and stock. Increase heat to high and bring to a boil. Once boiling reduce to a simmer and partially cover. Cook for 20 minutes approx or until peas are cooked through.

Using a hand blender, if you have one or a food processor if not, pulse. Don’t puree totally but leave some veggie chucks in there. It creates a more rustic texture (which I like).

Taste and season with S&P.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

I’ll admit, sometimes it’s easier to make food choices with blinders on. Choosing a restaurant that makes sustainable efforts is downright work let alone choosing the ‘right’ ingredients at the market. It can be a drag trying to figure out what all the labels mean, but it’s work well done especially when picking out your holiday meals. If you’ve seen the movie, Food, Inc. you know why it’s important to know where your food comes from and it’s important we have a voice in what food we eat. Our purchases are our voice. Plus, there’s nothing better than cooking food from your heart for the ones you love, even if your loved ones are nuts (that’s what the Americans tell me!)

Picking out the right turkey can be a bit confusing. Gone are the days of “fresh or frozen,” which were my choices growing up in Ireland. Today there’s a plethora of labels to go with the many different birds available for consumers. How do you know which one is right for you?

If you’re like me, you’re looking into Local Organic, Sustainable or Heritage varieties. What’s the difference? Even I was confused with all the new labels in these categories. I found a great article on the National Resource Defense Council’s site which cleared up a lot of confusion.

CERTIFIED ORGANIC Turkeys must be raised without antibiotics or growth hormones, eat only organic feed that did not contain chemical fertilizers or pesticides and they must be given access to the outdoors. Organic farming generally falls within the accepted definition of sustainable agriculture, though there is a difference between the two.

SUSTAINABLE Turkeys are usually certified organic turkeys but sometimes a small farm that is not organic-certified might be using organic guidelines and be self-sufficient by recycling all the farm’s waste. This is why it’s important to know where your turkey comes from and what guidelines that particular farm adheres to. “Sustainable” refers more to a philosophy about agriculture than “organic,” which is bound by its legal definition. Sustainable describes the practices of farmers who preserve the land, treat their animals and workers humanely and help support the local community.

There is no single set of standards for sustainable agriculture, there are several labels for which high standards have been set, which go beyond the “organic” label. I was surprised and delighted to see these labels, even more delighted to know exactly what they meant.

• Animal Welfare Approved: Sets high standards for health, shelter and handling, including a requirement that animals spend most of their life in pasture. Prohibits growth hormones; allows antibiotics only for sick animals.
• Certified Humane: Sets high standards for health, shelter and handling; prohibits growth hormones; allows antibiotics only for sick animals.
• Food Alliance Certified: Requires low- or no-pesticide policy; advocates worker welfare, habitat protection, well-managed agriculture and humane care of livestock.
• American Grassfed: Requires that animals eat grass only, and if they receive antibiotics due to illness they must be removed from the program. Growth hormones are prohibited.

HERITAGE Turkeys are like the heirloom tomatoes of the turkey world. In the States there’s a movement to bring back old-fashioned, diversified breeds from small turkey farmers. Ninety-nine percent of all turkeys raised in the US at the present time are the Broadbreasted White variety, sometimes called the Large White. While conventional wisdom would suggest that the heritage turkey might be stringy and the Broadbreasted White juicier, in a blind taste test quite the opposite turned out to be true: Heritage birds–the Midget White and Bourbon Red in particular–proved superior in flavor to factory-farm birds. I hear Jersey Buff’s aren’t bad either. Buying heritage turkeys are more expensive but think about what you’re helping to accomplish, which is helping to preserve small farms and endangered breeds while helping to break the monopoly corporations now have on our food supply. Though it might be too late to order yours for this Thanksgiving think ahead to Christmas or even next year’s feast. Bookmark heritagefoodsusa.com.

For those of you who follow my food blogging ways you’ll know I’m big into these 1 pot meals. To be honest I just try to find ways of not having to do too much washing up. I know most, if not all of you will agree. That being said when I’m not doing the washing up I’ll use every pot n pan I can, but that’s just me!
For this dish I love the sweet flavour from the paprika which while cooking, gels well with the peppers.
This dish is full of flavour and is great served with my Black Beans and Rice recipe.

Recipe:
Serves 4

3 lbs Organic chicken pieces (drumsticks, breasts, thighs)
4 cups low-sodium organic chicken broth
1 cup red onion – fine dice
1 red bell pepper – cored, small dice
1 yellow bell pepper – cored, small dice
2 tbsp tomato paste
1 cup white wine (whatever you’re drinking at this exact moment)
2 tbsp sweet paprika (1 for chicken marinade, 1 for sauce)
1 tsp crushed red pepper
1 tbsp chopped fresh marjoram
3/4 tsp salt, divided
1/2 tsp freshly ground pepper
4 tbsp olive oil

Directions:
Toss 1 tbsp paprika, 2 tbsp olive oil and 1 tsp salt together in large mixing bowl. Add chicken pieces to bowl and toss.
Preheat large non-stick saute pan on high heat for 1 minute. Add 1 tbsp olive oil. Sear each chicken piece for 2-3 minutes each side until golden. Once browned add to large oven proof dish.

Wipe out pan of excess juices and add another tbsp olive oil. Add peppers, onion, garlic and saute for 2 minutes. Add tomato paste, 1 tbsp paprika, crushed red peppers & marjoram and stir for 1 minute. Add wine and bring to boil. Once boiling add to chicken in casserole dish. Add chicken broth. Cover dish with foil and pop in oven for 2 hours or until chicken is fork tender.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.