Sometimes Holy Days are found in Scripture. Easter Sunday. Christmas Day. The Feast of the Ascension. These are Biblical events.
Others are based on historical events that took place well after Christ founded His Holy Church. Our Lady of the Rosary is one such feast day that is very much grounded in historical facts of the time. When the Battle of Lepanto was fought between Christian Forces and the Ottoman Empire, the Empire had not lost a Naval battle in nearly a century. Pope Saint Pius V knew that the Holy League needed spiritual assistance if they were to be victorious. The Holy Father asked the League, as well as all the faithful, to pray the Rosary, seeking Our Lady’s intercession and God’s protection. The evening before the famous battle, sailors were said to have prayed the Rosary on their knees in unison.
On the morning of October 7, 1571, the Christian fleet went into battle carrying a banner that had been blessed by the Pope. Evidence also suggest they carried a painting sent by the King of Spain depicting the miraculous image of Our Lady of Guadalupe.
As the story goes, the fleet of the Holy League encountered the Ottoman warships deployed in the shape of a crescent, the symbol of Islam. Undaunted by this, and far outnumbered, the Holy League’s ships proceeded into battle in the formation of a Cross. Five hours after the massive sea battle began, the Holy League was victorious. Many believe victory was granted through prayer and Mary’s intersession. There is no doubt that prayer is a very powerful thing. Today the faithful remember Our Lady of the Rosary on this Memorial Feast Day.
Chicken in a Sun-dried Tomato Cream Sauce
8 boneless Chicken Thighs
Salt to taste
Black Pepper to taste
3 Garlic Cloves
1/3 cup Julienned Sun-dried Tomatoes in Olive Oil
3 tablespoons Butter, divided
Red Pepper Flakes to taste
1 cup Chicken Stock
1/2 cup Heavy Cream
1/4 cup Parmesan Cheese
1/4 teaspoon dried Thyme
1/4 teaspoon dried Oregano
1/4 teaspoon dried Basil
Heat oven to 400 degrees.
Remove any excess fat from the chicken. Season thighs with salt and pepper, to taste. Peel and mice garlic. Drain Sun-dried tomatoes.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2 or 3 minutes per side; set aside.
In the now empty skillet melt remaining tablespoon butter. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken stock, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3 minutes or so. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees, about 25 minutes.
Transfer chicken to a warm rimmed platter. Spoon or pour all that delicious, creamy sauce over the thighs and enjoy.
Garlic Red Pepper Linguine
1/2 lb Linguine
2 tablespoons Butter
2 tablespoons Roasted Minced Garlic
1/4 teaspoon Dried Oregano or to taste
Red Pepper Flakes to taste
Bring a pot of well salted water to a boil. Cook linguine until done al dente – cooked but firm to the bite, about 10 minutes.
While pasta is cooking, heat a small sauté pan, add butter and garlic. Sauté until the butter is melted. DO NOT let the garlic brown. Off heat, add oregano and pepper flakes. Set aside until ready to use.
Drain pasta, place in a warm serving bowl. Pour butter mixture over pasta, pull pasta through butter to coat evenly.
This lovely meal is perfect with a simply salad and perhaps some crisp wine. Enjoy!
You have received a spirit of adoption as sons
through which we cry: Abba! Father!
Enough to defeat anyone’s army.
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