"Nick Cramer" > wrote in message
...
> "Evelyn" > wrote:
>> "Stormmee" > wrote in message
>
>> > chicken is one of those meats that really is affected by cooking and
>> > you can completely change texture/taste by how it is prepared. i am
>> > bummed because i can't read this magizne, could you put the recipe in a
>> > post so i can save it and read it? thanks, Lee...
>>
>> Stormee go to Cooks.com. There are several versions of the recipe
>> there. I am going to try it as it sounds very good.
>>
>> Thanks Julie for sharing it.
>>
>> It is similar to my chicken cacciatore recipe, which I will copy and
>> paste here. I include the traditional baked version as well as a
>> crockpot version below.
>>
>> CHICKEN CACCIATORE
>>[ . . . ]
>>
>> Crock pot version (serves 2 generously)
>>[ . . . ]
>
> My skillet 'version':
>
> Chicken Cacciatore - Makes 4 servings
>
> Ingredients
>
> Marinara Sauce:
>
> 1/4 cup olive oil
> 8 cloves garlic, chopped
> 1 teaspoon chopped fresh parsley
> 2 tablespoons chopped fresh basil
> ½ teaspoon crushed red pepper flakes
> 2 (28-ounce) cans whole Italian tomatoes (San Marzano Romas recommended)
>
> Chicken:
>
> 1 whole 3- to 4-pound chicken
> Salt and black pepper to taste
> 1/4 cup olive oil (do not use extra-virgin olive oil)
> 1 medium onion, thinly sliced
> 3 cloves garlic, sliced
> 1/3 cup dry Marsala
> 2 to 4 cups Marinara Sauce from above
> ½ to 3/4 pound sliced fresh mushrooms
> 15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are
> unavailable)
> 4 fresh basil leaves, chopped
>
> Instructions
>
> To make sauce: Heat the oil in a large saucepan over medium heat. Add the
> garlic and cook until soft. Add the parsley, basil and red pepper flakes
> and heat to release flavors, about 10 seconds.
>
> Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes
> with your hands and add to the garlic mixture. Add the reserved juice and
> bring to a simmer. Simmer gently for 30 to 40 minutes, but do not let the
> sauce reduce or overcook. Refrigerate until needed. Makes 6 cups.
>
> To make chicken: Cut the chicken into 8 pieces and season with salt and
> pepper. Over medium-high heat, heat the olive oil in a skillet large
> enough
> to hold the chicken pieces without crowding. When the oil is hot,
> carefully
> add the chicken pieces, being careful as it will splatter. Brown the
> chicken on both sides and remove from the pan. Add the onion and cook for
> 1
> to 2 minutes, or until soft. Add the garlic and cook for 1 minute more.
> Drain off the oil and add the chicken back to the pan. Add the wine and
> cook over high heat, scraping any browned bits from the bottom of the pan,
> until reduced by half.
>
> Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a
> side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently
> simmer for about 30 minutes, turning chicken pieces once or twice. Add the
> mushrooms, olives and basil and continue simmering for 15 minutes more.
> Turn off heat and let rest for 15 minutes. Skim fat from the surface.
> Taste
> and adjust seasoning. Serve hot.
>
> NOTE: If using dried mushrooms, add the soaking water to the marinara and
> reduce only enough to compensate.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/
> http://www.helpforheroes.org.uk/ Thank a Veteran! Support Our Troops!
> http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~
Thanks Nick. Giada DiLaurentis makes hers in a skillet also. I like
mine in the oven, partly because it is how I learned how to make it, but
also because it is so easy. Just put it all in a baking pan and put it in
the oven. The rest of the time you can spend cutting up salad, and doing
other things!
--
Best Regards,
Evelyn
In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. - Milarepa