Better Than A Restaurant

I have been cooking every night for the past month and going out rarely and only for lunch and have truly enjoyed it.
I feel better eating my own food for many reasons but here are a few; it is great to know what goes into the food, I cook healthy and use less fat than %90 of the restaurants, I love being home at that time of day and find cooking soothing but number one is; my food is better than a restaurant!
Last night we had some friends over for dinner and served chicken Amatriciana with sauteed vegetables, steamed brown rice with French lentils and a lovely salad. Now where can you eat so well without paying an arm and a leg and then feel pressured to leave because they want your table?
I hope you will join me in my upcoming classes where you to can learn to cook better than a restaurant. Until then here is my chicken Amatriciana recipe.

Chicken Thighs with Amatriciana Sauce
Serves 4

Ingredients
2 Tb. olive oil
8 chicken thighs with skin and bone
1 Tb. salt
1 28 oz. can plum tomatoes with their juices
5 oz. pancetta, diced
1 onion, diced
2 carrots, peeled, finely chopped
4 garlic cloves, thinly sliced
¼ tsp. red pepper flakes
1 sprig rosemary
1 Tb. chopped thyme
2 cups dry white wine
Grated pecorino cheese
Chopped parsley

Procedure

1. Heat a large Dutch oven over medium high heat and add 1 Tb. of the oil. Season the chicken with half of the salt and add to the pan skin side down. Sear until golden turning once about 12 minutes. Transfer to a plate and discard the fat from the pan.
2. Squish up the tomatoes in a large bowl and set aside.
3. Add the pancetta to the pan and reduce the heat to medium. Cook until brown about 5 minutes. Add the onions and carrots and cook another 8 minutes until softened. Add the garlic, red pepper flakes, rosemary and thyme and cook another 2 minutes. Add the wine and deglaze the pan, add the tomatoes and remaining salt.
4. Return the chicken to the pot and simmer, covered until falling off the bone about 1 to 11/2 hours.
5. Transfer to a serving platter and spoon the sauce over, sprinkle with grated cheese and garnish with chopped parsley.