GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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2 pounds skinless, boneless chicken breasts (8-4 oz breasts)
1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 cup red bell pepper, chopped 1 cup onion, chopped 1 large rib of celery, diced 2 large carrots, diced 1 cup cremini mushrooms, sliced 1 1/2 tablespoons GC Farms' extra virgin olive oil 3 cloves garlic, minced 1 bay leaf 1 – 14.5 oz. can of diced tomatoes 1 – 6 oz. can tomato paste 1/2 cup reduced sodium chicken stock 1/4 cup dry red wine 2 tablespoons balsamic vinegar 2 tablespoons cornstarch dissolved in a little water 1 1/2 teaspoons dried oregano leaves 1/4 cup coarsely chopped fresh basil leaves |
  1 - Place olive oil into the bottom of a crock pot. Season chicken with salt and pepper and place inside crock pot. Add in the red pepper, onion, celery, carrots, mushrooms, garlic and bay leaf. Next, add diced tomatoes and herbs.
2 - In a small bowl, combine the tomato paste, chicken stock, wine and balsamic vinegar. Mix well and pour on top of chicken and vegetables. Cover and cook on low for 8 – 10 hours or until the chicken is tender. Remove bay leaf and discard.
3 - Add the cornstarch (dissolved in water). Stir and allow to cook for another 20 minutes on high or until sauce has thickened. Season with additional salt and pepper to taste and serve over fettuccine (or other noodles of your choice).
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                                                                                                             OCT 2013
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