Rania's Recipes: Chicken Elena & Chocolate Pecan Pie
Rania Harris stopped by Pittsburgh Today Live today to show off two delicious recipes!
Chicken Elena
- 2 pounds of chicken thighs – bone in and skin left on
- Flour for dusting the chicken pieces
- ]Garlic powder to taste
- 1 tablespoon fresh thyme ~ chopped (more if needed)
- Sea salt and freshly ground black pepper to taste
- Extra virgin olive oil
- ¾ cup white wine
- 1 large sweet onion, chopped
- 2 red peppers ~ seeded and chopped
- 1 zucchini, chopped
- 2-3 tablespoons capers
- 1 small jar artichokes in oil
- 2 tablespoons butter
- 1-2 cups chicken stock
- 1 cup white wine
- Cooked orzo
- Feta cheese
Cut chicken into chunks and coat in flour and season with garlic powder, thyme, salt and pepper. Brown the chicken pieces in olive oil just enough to get a nice golden brown color to the chicken. Remove from skillet.
Deglaze pan with your favorite white wine - about ¾ cup - and add the butter. Cook until it reduces a bit. Add onions and peppers. Season with a bit more garlic powder and thyme. Cook until soft.
Add a couple tablespoons capers with some of the brine (or more, your choice). Cook about 5 minutes. Return chicken to skillet and add enough chicken stock to cover everything. Cover and simmer for 20-25 minutes. Add the quartered artichokes and zucchini and cook for another 5 minutes, until the zucchini is still bright green and slightly firm to the touch.
Serve over hot buttered orzo and top with feta cheese.
Serves: 6
Recipe courtesy of Marie Popichak – Floor director - KDKA TV-2 – Pittsburgh Today Live
Chocolate Pecan Pie
- 4 eggs – beaten
- ½ cup melted unsalted butter
- 1 cup light corn syrup
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup pecans – chopped
- ½ cup semi-sweet chocolate chips
- 1 – 9" unbaked pie shell
- Whipped cream for topping
Directions:
Preheat oven to 350 degrees
Mix eggs, butter and corn syrup in a bowl. Add the sugar and blend well. Stir in the vanilla, pecans and chocolate chips. Pour into the pie shell.
Bake for 45 – 55 minutes or until softly set in the middle. Cool and place pie in the refrigerator to set completely – preferably overnight.
Serve with whipped cream
Serves: 8
Recipe courtesy from the "Three Rivers Renaissance Cookbook" and favorite of Kristine Sorensen – host of Pittsburgh Today Live
