to evenly cover sides of pie plate.
- Spread vegetable mixture evenly
over phyllo. Top with four more phyllo
squares, brushing each with a little olive
oil and offsetting corners. Fold edges
of all phyllo down into sides of pie plate
to enclose. Brush top with oil. Cut a
few small slits in top to allow steam to
escape. Cover with foil. - Bake 15 minutes. Remove foil. Bake
5 to 10 minutes more or until golden
brown and crisp. In a small sieve
combine sugar and cinnamon. Shake
over pie to dust. Serve warm or at
room temperature. Serves 4.
each serving 620 cal, 37 g fat
(5 g sat fat), 908 mg sodium, 69 g carb,
13 g fiber, 32 g sugars, 9 g pro
DRUMSTICK
CACCIATORE
hands-on time 20 min.
total time 40 min.
2 Tbsp. olive oil
8 chicken drumsticks (about 2 lb.)
1/4 cup tomato paste
1/4 cup balsamic vinegar
1 tsp. dried sage, oregano, or thyme
1/4 tsp. crushed red pepper or to
taste
1 lb. small whole button mushrooms
1 Tbsp. chopped garlic
- In a large skillet heat oil over medium.
Add chicken. Sprinkle with salt and
black pepper. Adjust heat so chicken
sizzles but doesn’t burn. Cook 5 to
8 minutes, undisturbed, until browned
and releases easily from pan. - Meanwhile, for sauce, in a medium
bowl combine tomato paste and
vinegar. Add 11/2 cups water, the
sage, and crushed red pepper.
Sprinkle with salt and pepper. Whisk
until sauce is smooth. - Turn chicken. Cook 5 minutes more
or until browned and releases easily
from pan. Scatter mushrooms and
garlic into skillet. Pour sauce over
mixture. Shake pan once or twice to
combine. Bring to boiling; reduce heat.
Simmer 20 minutes, uncovered, or until
chicken just separates from the bone
September 2019 | 125