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Old 01-28-2005, 12:34 PM   #11
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Quote:
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!

Annamaria
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Old 01-28-2005, 12:55 PM   #12
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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..
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Old 01-29-2005, 01:34 AM   #13
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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.


Pam
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