The Coalition of the Swilling

next you take 4 oz. of prosciutto and chop it up

put it in a mixing bowl with the walnuts, some oregano, 1 tblsp of olive oil, some fresh pepper

what's this!

finely grate the tasty yellow skin of one lemon into the mixture

und mix thoroughly

damn! what happened to the wine!

take three medium sized Pamelas*

and carefully slice a pocket into each

stuff each pocket full of the prosciutto/lemon/walnut mixture and set aside for a moment.

chop up three shallots and place them in a large sauté pan with around 2 tablespoons of olive oil. Get the shallots a sizzlin' for a few minutes and then add the stuffed Pamelas

let them cook for 4 or so minutes and then flip to brown the other side. Remember, this is chicken, so 'rare' just don't cut it.

damn, i'm thirsty. what's this...

nice and ruby red, the carmenere is a tasty, cigar-flavored grape, and at only $10 this is a keeper!

carmenere on the left, malbec on the right

now that we've got that crisis managed, once both sides of the buzzard are nicely browned add about a cup of chicken stock to the pan

and bring to a boil, then cover and reduce the heat so that it is simmering and let it cook for a total of another 40-45 minutes.

when there's about 25 minutes left bring 2 cups of chicken stock to boil in a covered pot. add 1 cup of rice that you've seasoned with 3 teaspoons of tarragon

and 2 tablespoons of butter

and cover and let that simmer for 20 or so minutes until it's done.

When there's about 10 minutes to go on the pamelas rinse the broccoli rabe and drain

sauté a goodly amount of garlic in say 2 tbls of olive oil for a minute or two

add the broccoli rabe and a few hearty shakes of dried red pepper

at this point the pamelas should be basically done so remove them from the pan

and put them on a plate and keep them warm in the oven at 250ºF or so.

grate another whole lemon rind into the pan juicies

oh yeah

add a tbls or so of sugar

and bring to a boil, as you want to reduce it quickly down to a thickened sauce. give the rabe a quick check

and splash some red wine vinegar on it and toss and turn off the heat.

The sauce should now be ready

so remove the chicken from the warming tray, top it with some of the sauce and serve with the tarragon rice and broccoli rabe and enjoy!

*chicken breasts. It's a long story...