We have tried to bring a taste of Italy today, this will give you a taste of the food you will experience on our wonderful Northern Italy cruise centered around the magnificent city of Venice.

Ingredients:

• 8 small skinless, boneless chicken thighs (2 pounds)
• Kosher salt
• Freshly ground black pepper
• All-purpose flour
• 1/2 cup extra-virgin olive oil
• 8 chopped garlic cloves
• 4 large rosemary sprigs, chopped
• 2 cup chicken stock
• 2 tablespoons fresh lemon juice
• 2 tablespoons margarine
• 1/2 cup peppers

Method:

• Season the chicken with salt and pepper and dredge through the flour. In a skillet, heat the oil. Add the chicken and cook, turning once, until browned on both sides, about 10 minutes. Add the garlic and rosemary and cook for 4 minutes. Transfer the chicken to a dish, leaving the rosemary and garlic in the skillet.
• Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and margarine and stir until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, keep turning the chicken until coated enjoy.