Leftovers offer a challenge for me, especially if there isn’t much to work with. Sometimes I feel like Robert Irvine from Food Network’s, Dinner Impossible, where I’m faced with limited resources and pressed for time to create a meal.
Here is the recipe for my bruschetta topping which I used for this dish:
1/2 small red onion, finely diced
1 handful fresh basil leaves, chiffonade
salt & pepper to taste
1/4 cup of red wine
2 tablespoons extra virgin olive oil
1/2 cup shredded parmesan cheese
Or use it to make my braised bruschetta chicken thighs:
1 pkg of chicken thighs, trimmed of side fat
1 onion, sliced
3 cloves garlic, minced
1 tablespoon italian seasoning
salt & pepper
In a dutch oven over medium heat, add olive oil.
Saute garlic and onions until softened.
Season chicken thighs with seasonings.
(You can push the garlic and onions on top of the chicken to allow the chicken maximum contact with the bottom of the pan to brown.)
Allow chicken to brown for a few minutes.
After chicken has browned nicely, add the bruschetta mixture on top.
Lower the heat to low/medium and cover.
Allow chicken to braise over low heat for 30-45 minutes.
I served my bruschetta chicken thighs with my spinach risotto.