| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
The original recipe for this comes from Bon Appetite' but I had modified it to what was in the cabinets. The sauce makes a gravy with the flour and the dish comes out tasting like a roasted chicken and very moist. 1/4 cup olive oil 5 cloves garlic 2/3 cup sherry 2/3 cup chicken broth 4 chicken breasts (although any chicken pieces will do) 1 T crushed rosemary 1 T tomato paste Heat large dutch oven pot over stove on medium heat. Slice garlic cloves and saute till soft, but not brown, in olive oil. Take out garlic slices. Season chicken with salt and pepper, dredge in flour, shake off excess and brown in oil till just brown. DO NOT OVER COOK. Take chicken out and keep warm. Add sherry, tomato paste and scrape pan. Add chicken pieces, broth and paste and turn heat to low. Add rosemary and garlic to top of chicken. Heat/simmer on low for 20 minutes and turn every five minutes or so. Serve with Asparagus and pasta/rice. Enjoy, cj
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3908.1 | could you use boneless chicken breasts | ASABET::TRUMPOLT | Liz Trumpolt - 223-7195, MSO2-2/F3 | Wed Mar 02 1994 15:57 | 7 |
was just wondering if you could use boneless Chicken Breast with this
recipe instead of chicken breasts with the bone-in.
This sounds really good. Might give it a try with the boneless chicken
breasts that I have in my frezzer.
Liz
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| 3908.2 | You can use ANYTHING! | SNOC02::MASCALL | Art Imitates Life. Again. | Wed Mar 02 1994 17:10 | 8 |
Even change the meat if you like. The best fun in cooking is messing around with the base recipe and seeing what else comes out. ~Sheridan~ :^) | |||||
| 3908.3 | I had boneless but you could use anything I suppose | FMAJOR::WALTER | used to be Aquilia | Fri Mar 04 1994 09:50 | 10 |
Hi Liz,
I used boneless chicken. Some had the skin on, and some didn't. The
recipe called for "pieces". I am going to try this next weekend with a
whole chicken, cut into pieces.
I also agree that the recipe could be used with pork or meat also.
cj
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| 3908.4 | experiment | STYMPY::TOWLE | Thu Apr 28 1994 15:42 | 7 | |
I agree with rep 1 and 2... a recipe is only a guide. Use your own
ideas to have more enjoyment when cooking. Experimentation is
what I do all the time, as it can get boring to make the EXACT same
thing, the EXACT same way every time. I know,,,,,,there are some
recipes that can't be deviated from, so cut me some slack.
8>) -VT
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