Chicken and pasta warm a cold, cold night

Another holiday season has passed, and I survived again! Always a good reason to give thanks.

I came to the realization that we are all facing months of winter weather. Cold weather always makes me crave some hot comfort food. Yum ... Chicken and pasta ...

I have some great recipes that are perfect for a cold winter night. How about a pan-roasted fried chicken with a deeply flavored sauce? It creates an almost stew-like dish.

Serve the chicken with my seasoned pasta and your favorite green salad.

Pan-Fried Chicken with Lemon, Rosemary

and Olives

1 3-pound chicken, cut into 8 pieces

1Ú2 cup all purpose flour

2 T. olive oil

1 T. unsalted butter

2 cloves garlic, minced

2 shallots, minced

3 cups chicken broth

1 cup dry white wine

1 teaspoon freshly grated lemon peel

1 T. fresh rosemary leaves, minced

1Ú2 cup pitted green olives, cut in half

Kosher salt and freshly ground pepper to taste

Dredge the chicken in flour and set aside. In a large saute pan, heat the oil and butter over high heat. Cook the chicken until crisp and brown, 2 to 3 minutes on each side.

Add the garlic, shallots, broth, wine, lemon peel and rosemary. Bring to a boil. Reduce the heat, cover, and simmer for 20 to 30 minutes, or until the chicken is cooked through and the sauce has thickened. Taste for salt and pepper.

Serve immediately with the following pasta, which can be prepared while the chicken is simmering.

1 pound angel-hair pasta

2 T. olive oil

1 clove garlic, minced

1Ú8 cup lemon juice (freshly squeezed)

1 teaspoon fresh rosemary, minced

1 pinch red pepper flakes

Kosher salt and freshly ground pepper to taste

Freshly grated Asiago cheese

Bring a large pot of slightly salted water to a boil. Add the angel hair pasta and cook until tender, 3 to 4 minutes. Drain well and return to pot.

Add the olive oil, garlic, lemon juice, rosemary and red pepper. Serve with chicken. Grate fresh asiago cheese over chicken and pasta. Serves 4

Have your favorite green salad first, of course!

This meal will warm your spirit on a cold winter's night.

Molly Gingell is the owner of Molly's Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.