Kitchen safety

Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.
Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.

Chicken Cacciatore Madre Recipe

	Category	Chicken Recipes
	Views	58
	Ratings	0

Ingredients And Procedures

1/4 c Olive oil

6 Pieces Frying chicken (legs

-with thighs attached and -breast halves) 1 1/4 c All-purpose flour, seasoned

-with 1 t paprika, salt and -pepper To taste) 1/2 c Thinly sliced onion

2 md Gralic cloves, minced

2/3 c Dry Marsala

1 Green bell pepper, cut into

-julienne strips 2 Carrots, thinly sliced

1 Celery stalk, thinly sliced

1 c Canned crushed Italian plum

-tomatoes 1 ts Dried basil

1 ts Dried thyme

1 ts Dried oregano

Salt and pepper to taste Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking off excess. Brown chicken on all sides over moderate heat, being careful not to crowd skillet. Remove and set aside. In the same skillet saute' onion and garlic 3 minutes. Turn heat to high and add wine, scraping up browned bits from bottom of skillet. Add chicken, vegetables and herbs. Cook 5 to 7 minutes. Cover and simmer until tender, about 30 minutes. Add herbs. Adjust seasoning to taste. Serves 6 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

Rate this recipe!

Post this recipe to your site

<h1>Chicken Cacciatore Madre</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Olive oil <P>6 Pieces Frying chicken (legs <P>-with thighs attached and -breast halves) 1 1/4 c All-purpose flour, seasoned <P>-with 1 t paprika, salt and -pepper To taste) 1/2 c Thinly sliced onion <P>2 md Gralic cloves, minced <P>2/3 c Dry Marsala <P>1 Green bell pepper, cut into <P>-julienne strips 2 Carrots, thinly sliced <P>1 Celery stalk, thinly sliced <P>1 c Canned crushed Italian plum <P>-tomatoes 1 ts Dried basil <P>1 ts Dried thyme <P>1 ts Dried oregano <P>Salt and pepper to taste Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking off excess. Brown chicken on all sides over moderate heat, being careful not to crowd skillet. Remove and set aside. In the same skillet saute' onion and garlic 3 minutes. Turn heat to high and add wine, scraping up browned bits from bottom of skillet. Add chicken, vegetables and herbs. Cook 5 to 7 minutes. Cover and simmer until tender, about 30 minutes. Add herbs. Adjust seasoning to taste. Serves 6 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>