Blackened chicken with Balsamic sausages & grilled olives in a spicy tomato sauce. Served with Parmesan, Italian parsley, Orzo pasta and hot cream.
Notes: Make sure you you use a good quality canned tomatoes in their juices. Fresh tomatoes can be used if in season.
1 1/2 to 2 pounds chicken wings
1 medium carrot-quartered
1 medium yellow onion, quartered
½ garlic bulb, (not clove) crushed
1 small Turkish bay leaf
1 1/2 quarts room temp water
Spicy Tomato Sauce
2 tablespoons butter
2 teaspoons fresh, minced garlic
2 tablespoons tomato paste
1 -28 ounce can whole tomatoes in juices, crushed with hands
2 tablespoons soy sauce
1 tablespoon, freshly chopped, Italian parsley
1 bay leaf (Turkish)
1 small thyme branch (about 3-4 stems)
1 teaspoon paprika
Pinch of hot pepper flakes or ground Cayenne pepper (optional)
Non stick pan
3 Italian sausages, about 12 ounces
1/2 cup red balsamic vinegar
5 tablespoons sugar
1 1/2 tablespoons soy sauce
Pinch of black pepper
2 tablespoons smoked paprika
4 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
1 tablespoon salt
2 teaspoons black pepper
2 tablespoons flour
Parmesan Orzo Pasta
1 pound Orzo pasta
Pinch or two white pepper
Good quality, Parmesan cheese block
Using a sharp knife separate the drumette from the wingette on each chicken wings so wings will lay flat in the pan.
Heat a large pan with tall sides or a stock pot over medium temperature, add 2-3 tablespoons of olive oil and arrange the chicken wings and vegetables into the pan/pot. Lightly brown the chicken and vegetables then add the garlic and cook 2-3 more minutes. Add the bay leaf, water and scrape loose any fond stuck to the bottom of pan. Cover tightly and simmer on low temperature for 30 minutes. After 30 minutes uncover, turn up the heat and reduce to about 1 1/2 cups. Strain through a sieve into a bowl. Once cooled the fat can be skimmed off with a spoon or stock can be placed in refrigerator to solidify and be removed.
Spicy Tomato Sauce
Heat the butter in a large skillet over medium temperature. Add the garlic and cook 1-2 minutes until lightly golden. Add the chicken stock, tomato paste and whisk well. Add the tomatoes, remaining ingredients, season lightly with salt and pepper and simmer over low temperature until sauce has thickened some and is rich in flavor. Adjust salt and pepper if needed.
Cut each sausage into 1/8's, remove the casings and form into log shapes. Deeply indent each sausage using your finger or the end of a wooden spoon. This will create pockets to hold the balsamic reduction. Heat a small non-stick pan over medium temperature, add the sausages and brown each side. Remove the sausages and place on a plate. Add the balsamic vinegar, sugar, soy sauce and pepper. Boil until sauce has a very thick syrup consistency. Add the sausages back and cook 1-2 minutes. If syrup seems too thin after cooking sausages remove the sausages and reduce longer.
Whisk all of the blackening ingredients together.
Pound each cutlet into about a 1/2 inch thickness, sprinkle the blackening rub over each side and shake off the excess. Add enough oil to coat the bottom of a heavy bottom frying pan, place over medium temperature and cook each side of the cutlets about 2 minutes. Place on a plate with a wire rack to rest.
Parmesan, Orzo Pasta
Cook the pasta according to the package directions. Save some of the pasta water before draining. After the pasta has been drained and still hot, pour into a serving bowl. Toss in 2-3 tablespoons of room temperature butter and stir until incorporated. Add just enough hot pasta water to break up any clumping/sticking. Grate lots of Parmesan cheese over the top, add some chopped Italian parsley but don't toss yet.
Heat the tomato sauce back up to a simmer, add the chicken cutlets and arrange the sausages on top. Cover and cook on low 2-3 minutes to make sure the cutlets are cooked through and warmed.
Right before serving toss the Parmesan and Italian parsley into the Orzo pasta. Serve with the hot cream to drizzle on top. Serves 4-6.