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Old 01-28-2005, 11:34 AM   #11
Join Date: Jan 2005
Location: Italy
Posts: 62
Originally Posted by buckytom
thanks annamaria. that looks good. i like the idea of a white chicken cacciatore. i am used to having it red, with garlic, onions, peppers, and mushrooms in tomato sauce.
i am going to make your recipe the next time i make a quartered chicken.
if it sticks on the pan add more oil and wine.
I will try your recipe!
Do you use to put the garlic under the skin of the chicken?
I have seen this operation for the first ime in USA but I found it genial!


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Old 01-28-2005, 11:55 AM   #12
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Join Date: Aug 2004
Location: joisey
Posts: 18,585
lol, i had to look up the word genial. your english is better than mine! :D

the garlic under the skin sounds like a good idea, i will have to try that sometime.
to make my chicken cacciatore, i start by cutting up a whole chicken into quarters, then seperating the thigs from the legs, the wing sections, and cutting the 2 breasts into 4 pieces. in a few tbsps. of olive oil, i brown the diced peppers, then diced onions, then chopped garlic in that order. i remove the veggies, leaving the now flavored oil in the pan. then i put the chicken in, browning it on all sides really well. sometimes, like you said, you may have to add a little more oil to keep it from sticking.
i remove the chicken, deglaze the pan with a cup of red wine. in goes a large can of peeled roma tomatoes (crushed by hand as you add them), a can of tomato paste, and a teaspoon or two of oregano, thyme, and a little salt and pepper. you cook the tomatoes down a little, then put the chicken and peppers/onion/garlic back in. cover and simmer for about 40 minutes, then add sliced mushrooms and a few shredded basil leaves. simmer for another 20 minutes or so, until the chicken is falling off the bone and the mushrooms are cooked.
serve with grated locatelli and a nice warm ciabatta and peppered olive oil for dipping.

in the summer, i will add any veggies that are ready in the garden, such as zucchini, beets, turnips, carrots, hot peppers, etc..

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 01-29-2005, 12:34 AM   #13
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Join Date: Dec 2004
Location: Netherlands
Posts: 248
You guys are making me hungry!

We have a farmer's market here on Saturday morning. There is a local man (origianly from Italy) that makes his own ricotta and mozarella. It is expensive, but very nice.

I don't know if we can buy it on the same day he makes it though.


"A good cook is like a sorceress who dispenses happiness"----Ella Schiaparelli
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