Julie Milazzo on fri 8 mar 02
Okay, for all of you who appreciate good food, this is
my thank you for all the help I've gotten from
Clayart. My recipe, straight outta Florence, and right
onto your plate, as promised.
Ingredients:
1 package of skinless, boneless chicken breasts
(around 3 breasts)
1 clove fresh garlic
1 large onion
1 bottle red wine (merlot is always good)
1 jar tomato sauce (or your own)
1 can black pitted olives
2 tbsp olive oil
Begin by pouring the olive oil ina frying pan, turning
the heat on low, and adding roughly chopped onionand
garlic. Turn the heat up a little, but not to the
point where it boils (which I usually figure out after
it starts to boil). Open the wine, and take two large
sips, to make sure it hasn't gone bad. Cut the chicken
into bite size pieces, and try to remove anything that
may resemble tendons, if present. Add to the frying
pan, wash hands and cutting board with antibacterial
soap, and take two more swigs of the wine, to ensure
that it hasn't spoiled in the five minutes it's been
opened. Brown the chicken pieces, and add a cup of
wine (after testing it again; you can never be too
careful...) and let it purple the chicken. Get it?
Instead of browning it? Hahaha. After around ten
minutes, add the sauce (which I make from sticking
whole tomatoes, a little water, salt and italian
spices in a covered saucepan, and boiling for an hour
or so), and let it simmeruncovered for a half hour or
so. Drain the olives, drain the bottle (not into the
cacciatore), and add the olives to the mix. Serve five
minutes later with rice or pasta. Take two aspirin and
plenty of water, and leave leftovers, as you probably
won't remember how it tasted the first time around.
Enjoy!
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Working Potter on fri 8 mar 02
WOW !! Jules, how did you know that's my hubby's all time favorite
meal!!!!!!! Thanks a lot!!!!
Misty
pammyam on sat 9 mar 02
Julie, I have the wine-testing skills down pat.
When you say "Italian spices," what do you mean? I am
thinking
along the lines of garlic, basil and oregano and pepper.
I am thinking of trying this with skinned whole bone-in
chicken breasts and not precooking the sauce and instead
pouring all the ingredients right over the chicken and just
simmering it longer. What do you think? This will give me
more time to check on the condition of the wine.
Pam
: Okay, for all of you who appreciate good food, this is
: my thank you for all the help I've gotten from
: Clayart. My recipe, straight outta Florence, and right
: onto your plate, as promised.
:
: Ingredients:
: 1 package of skinless, boneless chicken breasts
: (around 3 breasts)
: 1 clove fresh garlic
: 1 large onion
: 1 bottle red wine (merlot is always good)
: 1 jar tomato sauce (or your own)
: 1 can black pitted olives
: 2 tbsp olive oil
:
: Begin by pouring the olive oil ina frying pan, turning
: the heat on low, and adding roughly chopped onionand
: garlic. Turn the heat up a little, but not to the
: point where it boils (which I usually figure out after
: it starts to boil). Open the wine, and take two large
: sips, to make sure it hasn't gone bad. Cut the chicken
: into bite size pieces, and try to remove anything that
: may resemble tendons, if present. Add to the frying
: pan, wash hands and cutting board with antibacterial
: soap, and take two more swigs of the wine, to ensure
: that it hasn't spoiled in the five minutes it's been
: opened. Brown the chicken pieces, and add a cup of
: wine (after testing it again; you can never be too
: careful...) and let it purple the chicken. Get it?
: Instead of browning it? Hahaha. After around ten
: minutes, add the sauce (which I make from sticking
: whole tomatoes, a little water, salt and italian
: spices in a covered saucepan, and boiling for an hour
: or so), and let it simmeruncovered for a half hour or
: so. Drain the olives, drain the bottle (not into the
: cacciatore), and add the olives to the mix. Serve five
: minutes later with rice or pasta. Take two aspirin and
: plenty of water, and leave leftovers, as you probably
: won't remember how it tasted the first time around.
: Enjoy!
:
: __________________________________________________
: Do You Yahoo!?
: Try FREE Yahoo! Mail - the world's greatest free email!
: http://mail.yahoo.com/
:
:
_____________________________________________________________
_________________
: Send postings to clayart@lsv.ceramics.org
:
: You may look at the archives for the list or change your
subscription
: settings from http://www.ceramics.org/clayart/
:
: Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Julie Milazzo on sat 9 mar 02
I'm sure it could work well that way; more simmering
means more tender chicken! I actually cheated and
bought a bottle of McCormick Italian seasoning. It has
marjoram, thyme, rosemary, savory, sage, oregano and
basil. Salt and pepper can be added to taste. I think
this recipe was the reason I gained thirty pounds in
Italy! It's a pretty easy recipe, and certainly allows
for wine time (I have a pathetically low tolerance,
and people alweays wonder why I'm so rosey and jolly
when I'm serving it). Good luck, and enjoy! Jules
--- pammyam wrote:
> Julie, I have the wine-testing skills down pat.
>
> When you say "Italian spices," what do you mean? I
> am
> thinking
> along the lines of garlic, basil and oregano and
> pepper.
>
> I am thinking of trying this with skinned whole
> bone-in
> chicken breasts and not precooking the sauce and
> instead
> pouring all the ingredients right over the chicken
> and just
> simmering it longer. What do you think? This will
> give me
> more time to check on the condition of the wine.
>
> Pam
>
> : Okay, for all of you who appreciate good food,
> this is
> : my thank you for all the help I've gotten from
> : Clayart. My recipe, straight outta Florence, and
> right
> : onto your plate, as promised.
> :
> : Ingredients:
> : 1 package of skinless, boneless chicken breasts
> : (around 3 breasts)
> : 1 clove fresh garlic
> : 1 large onion
> : 1 bottle red wine (merlot is always good)
> : 1 jar tomato sauce (or your own)
> : 1 can black pitted olives
> : 2 tbsp olive oil
> :
> : Begin by pouring the olive oil ina frying pan,
> turning
> : the heat on low, and adding roughly chopped
> onionand
> : garlic. Turn the heat up a little, but not to the
> : point where it boils (which I usually figure out
> after
> : it starts to boil). Open the wine, and take two
> large
> : sips, to make sure it hasn't gone bad. Cut the
> chicken
> : into bite size pieces, and try to remove anything
> that
> : may resemble tendons, if present. Add to the
> frying
> : pan, wash hands and cutting board with
> antibacterial
> : soap, and take two more swigs of the wine, to
> ensure
> : that it hasn't spoiled in the five minutes it's
> been
> : opened. Brown the chicken pieces, and add a cup of
> : wine (after testing it again; you can never be too
> : careful...) and let it purple the chicken. Get it?
> : Instead of browning it? Hahaha. After around ten
> : minutes, add the sauce (which I make from sticking
> : whole tomatoes, a little water, salt and italian
> : spices in a covered saucepan, and boiling for an
> hour
> : or so), and let it simmeruncovered for a half hour
> or
> : so. Drain the olives, drain the bottle (not into
> the
> : cacciatore), and add the olives to the mix. Serve
> five
> : minutes later with rice or pasta. Take two aspirin
> and
> : plenty of water, and leave leftovers, as you
> probably
> : won't remember how it tasted the first time
> around.
> : Enjoy!
> :
> : __________________________________________________
> : Do You Yahoo!?
> : Try FREE Yahoo! Mail - the world's greatest free
> email!
> : http://mail.yahoo.com/
> :
> :
>
_____________________________________________________________
> _________________
> : Send postings to clayart@lsv.ceramics.org
> :
> : You may look at the archives for the list or
> change your
> subscription
> : settings from http://www.ceramics.org/clayart/
> :
> : Moderator of the list is Mel Jacobson who may be
> reached at
> melpots@pclink.com.
>
>
______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change
> your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be
> reached at melpots@pclink.com.
__________________________________________________
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Try FREE Yahoo! Mail - the world's greatest free email!
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Katheleen Nez on sat 9 mar 02
Julie Said: "...add the sauce (which I make from
sticking whole tomatoes, a little water, salt and
italian spices in a covered saucepan, and boiling for
an hour or so), and let it simmeruncovered for a half
hour or so..."
this italian guy taught me another way to make sauce:
2-3 tablespoons olive oil, heat in heavy skillet, chop
garlic cloves into semilarge chunks, and break in half
chile de arbol (dried red chiles thinnier than yer
finger, approx 3-5" long) 1-3, according to spicyness
desired. saute until garlic starts to turn brown. Fish
everything out (you can eat the garlic now) and cool
oil (at least to the point where it doesn't sizzle
when you add the tomatoes). add whole tomatoes and
simmer - they start to break down after a while, but
if yer in a hurry, use a potato masher. Cook at least
1/2 hr. but longer is preferable (you want it smooth,
not so chunky). Don't add salt, blk pepper, red wine
or tornup fresh basil until the very end (like the
last 7 minutes) - don't bother adding wine if you use
this in a baked dish (manicotti, lasagna). This is all
I ever use now when making a red sauce...
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Richard Jeffery on sat 9 mar 02
now that's the difference between chicken cacciatore and chicken simmered in
tomato sauce...
if anyone wants a variation, take a look at poulet basquais - similar, but
uses sweet (not the nasty tasteless ones in UK shops) red peppers, fresh
black pepper, and possibly just a little sugar.... serve with rice.
this isn't the recipe, by the way, before someone starts to correct it!
Richard Jeffery
Web Design and Photography
www.theeleventhweb.co.uk
Bournemouth UK
-
I am thinking of trying this with skinned whole bone-in
chicken breasts and not precooking the sauce and instead
pouring all the ingredients right over the chicken and just
simmering it longer. What do you think? This will give me
more time to check on the condition of the wine.
Pam
Julie Milazzo on sat 9 mar 02
Yum... I may have to take a trip to the grocery store
tonight... I'll have to try that one! Jules
--- Katheleen Nez wrote:
> Julie Said: "...add the sauce (which I make from
> sticking whole tomatoes, a little water, salt and
> italian spices in a covered saucepan, and boiling
> for
> an hour or so), and let it simmeruncovered for a
> half
> hour or so..."
>
> this italian guy taught me another way to make
> sauce:
> 2-3 tablespoons olive oil, heat in heavy skillet,
> chop
> garlic cloves into semilarge chunks, and break in
> half
> chile de arbol (dried red chiles thinnier than yer
> finger, approx 3-5" long) 1-3, according to
> spicyness
> desired. saute until garlic starts to turn brown.
> Fish
> everything out (you can eat the garlic now) and cool
> oil (at least to the point where it doesn't sizzle
> when you add the tomatoes). add whole tomatoes and
> simmer - they start to break down after a while, but
> if yer in a hurry, use a potato masher. Cook at
> least
> 1/2 hr. but longer is preferable (you want it
> smooth,
> not so chunky). Don't add salt, blk pepper, red wine
> or tornup fresh basil until the very end (like the
> last 7 minutes) - don't bother adding wine if you
> use
> this in a baked dish (manicotti, lasagna). This is
> all
> I ever use now when making a red sauce...
>
>
> __________________________________________________
> Do You Yahoo!?
> Try FREE Yahoo! Mail - the world's greatest free
> email!
> http://mail.yahoo.com/
>
>
______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change
> your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be
> reached at melpots@pclink.com.
__________________________________________________
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Try FREE Yahoo! Mail - the world's greatest free email!
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Wes Rolley on mon 11 mar 02
--=======4E20587C=======
Content-Type: text/plain; x-avg-checked=avg-ok-51FCB97; charset=us-ascii; format=flowed
Content-Transfer-Encoding: 8bit
At 08:07 AM 3/9/02 -0800, you wrote:
I just love Clayart...Where a Navajo lady can give advice (and very good
advice too) on Italian cooking to a group of potters that has it's own
cookbook. Isn't the Internet wonderful.... are we not all the same only
different?
Wes
Wesley C. Rolley
17211 Quail Court
Morgan Hill, CA 95037
wesley@rolley.com
(408)778-3024
--=======4E20587C=======--
Craig Clark on mon 11 mar 02
The internet is the great equalizer. One can't make a wide assortment of
judgements based upon preconcieved bias, concious or unconcious, when one is
not aware of the source of the information beyond a web address or chat
name.
The net is truly a wonderful thing.Craig Dunn Clark
619 East 11 1/2 st
Houston, Texas 77008
(713)861-2083
mudman@hal-pc.org
----- Original Message -----
From: "Wes Rolley"
To:
Sent: Monday, March 11, 2002 10:15 AM
Subject: Re: Chicken Cacciatore
> At 08:07 AM 3/9/02 -0800, you wrote:
>
> I just love Clayart...Where a Navajo lady can give advice (and very good
> advice too) on Italian cooking to a group of potters that has it's own
> cookbook. Isn't the Internet wonderful.... are we not all the same only
> different?
>
> Wes
>
>
> Wesley C. Rolley
> 17211 Quail Court
> Morgan Hill, CA 95037
> wesley@rolley.com
> (408)778-3024
>
>
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