Master chef toumadi

Chef Luca’s Clam Chowder
Fresh clams simmered with leeks, carrot, celery, onion, and potatoes in a velvety blend of clam juice and chicken stock, finished with butter, cream, and delicate seasoning.

Chicken Cacciatore – Chef LucaToumadi Way

With a touch of sweet Marsala

Pan-sear chicken thighs until golden brown and well caramelized. Remove and set aside.

In the same pan, sauté fresh garlic, chopped sage, rosemary, and thyme with a pinch of salt and black pepper until fragrant. Add sliced onions and bell peppers, cooking until soft. Stir in Kalamata olives.

Deglaze the pan with a splash of dry red wine, followed by a light touch of sweet Marsala—just enough to bring a gentle sweetness and depth. Add tomato sauce and let it simmer briefly.

Return the chicken to the sauce, add fresh basil, and spoon the sauce over the thighs so everything is well coated.

Transfer to the oven and bake at 320°F (160°C) for 20–25 minutes, until the chicken is tender and fully cooked and the flavors are beautifully married.

Serve hot, rustic, and full of soul 🇮🇹✨ # @