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Hi, I'm Leah Schaefer on behalf of Expert Village, and today, you're going to learn
how to make my chicken with ciabatta and sausage stuffing, and a side of dressing. Now, we
want the celery and the fennel to get soft, and it's going to take a while to do that.
So I have a little bit of a trick, just a little bit of a cheat. Spread everything out
evenly so that it's covering the bottom of the pan, and put a lid on it. And the steam
is just... It's going to be kind of another form of steaming the vegetables and softening
everything up, and that's going to shave a good bit of time off your cooking time. So
let's take the lid off and see if it's ready, and just by looking at it, I can tell it softened
up quite a bit because of the color. The fennel is starting to get a little bit brown, but
it's also starting to look like some of the oils are releasing out of it. And you can
just give it a little bit of a press and see that the celery, it goes flat. That's how
you know it's soft enough. So we're just going to give it a little bit of a stir, and we
will add the olives. Now, the olives are already soft, so we didn't really need to worry about
softening those up. We're just going to add them, kind of heat them through, and make
sure that they're picking up the garlic and the flavor of the sausage. Now, give it a
stir. Stirring it is going to move the garlic through everything. This isn't the most colorful
dish in the world. We do have a little bit of red in the pimento, but it really is a
green -- a very earth tone color. We're just going to season up the vegetables really quickly.
We'll season the chicken, too, but we just want to make sure everything has enough salt
and pepper. So I'm just going to use some kosher sea salt and cracked fresh black pepper.
I like to use this rather than the kind that's already crushed because the pieces come out
a little bit bigger, just gives you a little more flavor. I like a lot of pepper, so you
might not need to go as crazy with the pepper as me if you like a milder flavor. I'm just
going to stir it, and that is looking really good. Now, we'll go ahead and move on to chopping
up the bread.