Today we closed on what will be the new home of Icebox Farm. It’s a perfectly sized lot, much larger than where we are now, just outside of city limits. It’s rural, yet only 18 minutes from my office. We bought our new place from precious friends we’ve known for years and years. The closing was sad and happy, filled with hugs and tears, sweet stories and new hopes.
Life is so good.
God is amazing.
We can’t wait to see where this journey takes us!
One of our favorite dishes, El Sipiggio (el see-PEE-jhee-oh) combines rich chicken with fresh, tart lemon, parsley, onion and garlic. Brought together by an abundance of olive oil, it’s perfect for baguette dipping.
El Sipiggio
2 chicken breasts
1 bunch parsley, chopped (about 1 cup)
3 cloves garlic, chopped
1 small onion, chopped
2-3 lemons
olive oil
salt and pepper
Zest and juice lemons, set aside. Cut chicken breasts into 1-2 inch sized cubes. In a large saucepan, pour 1/4 cup of olive oil. Sauté chicken until lightly browned. Remove chicken from the oil, add 1/4 cup more and sauté onion and garlic until soft. Return chicken to the oil, garlic and onion mixture and bring to a bubble. Add the lemon zest and juice. Bring back to a light simmer for 2-3 minutes. Turn off the heat and toss with chopped parsley, salt and pepper to taste.
We make this dish often as it serves as a filling appetizer or main dish. Our guests often inquire about the origin of its name, which came to us one weekend on the porch. After several attempts at naming the dish based on its ingredients, it came to us — Lemon, Chicken, Parsley, Garlic, Onion: LCPGO.
That is, El Sipiggio.