Gardenguru's Pollo alla siciliana
cloudy_christine
11 years ago
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dedtired
11 years ago
annie1992
11 years agoRelated Discussions
Nothing is better than Fresh Garlic..........
Comments (22)Lovely photo :-) you are quite the food photographer. In terms of storing it: I bought garlic recently, and the guy said something about it not being cured all the way-- I think the paper has to be dried out so it doesn't get moldy. I think you can do this by using the leg of pantyhose with a knot between each bulb, so you get good air circulation (Ann?) I also experimented with the freezer, and was very pleased with the results. I did two batches, one with diced garlic and one with whole cloves. (Incidentally, stirfryi, have you tried covering entire cloves in oil and slooooow sauteeing them? It's an incredibly mild, nice garlic flavor. Alton Brown had a special-- the smaller you chop it, the stronger it tastes, something about breaking cell walls and something reacting with something to create the strong garlicky smell when you chop it). I sauteed the garlic, let it cool a little, and poured it, oil and all, into a plastic container and froze it, then dumped out the ring of frozen garlic oil and cut it into pieces, and put them in a Ziploc in the freezer, so I could just grab a slice and throw it into whatever. I'm quite pleased with the taste. And I vote for cloves in the cloves-scapes war :-D...See MoreDinner help - what to do with ingredients on hand?
Comments (7)Take those chicken breasts, either split the thickness...or pound to 1/4 inch and roll up with a slice of proscuitto and a "stick" of mozzerella and fasten with a tooth pick. Set aside in the refrig. Make crumbs out of something...panko, stale bread, crackers...ands eason with a bit of ground chili and a very little bit of crumbled rosemary...very little! Dip the chicken rolls in beaten egg and then in the crumbs and brown in a bit of oil in a fry pan....when theya re browned on all sides, put them in a small baking dish...don't want a lot of room around them....and deglaze the pan with a bit of white wine or broth and pour it over the chicken and pop it into a 350 oven for about 20 minutes. Meanwhile you have washed and tipped and tailed the beans, and have a large frypan going with at least one onion slices slowly caramelizing in butter... Blanch the beans in a bit of boiling water for about 2 minutes, just until they turn bright green and toss with the onions and a generous grind of black pepper... And at the same time....sautee 4 or 5 of those mushrooms and about 1/2 a red pepper and 4 or 5 scallions in a fry pan....and in your small Le C Dutch oven, bring 2 T EVOO to hot and add a cup of brown rice ( or arborio if you have some) and fry the rice until it becomes opaque. Add a schlurp of white wine and 1 3/4 cups of chicken broth, cover and bring to a boil. Shut off the burner while you make a salad... Break up the lettuce, add some skinny slices of sweet onion and some fruit...apple slices, pear, grapefruit...even strawberries or kiwi...crumble on it some blue veined cheese...blue or gorgonzola....and toss with EVOO until every leaf is oily,,,add the juice of 1/2 a lemon, 1/2 tsp sugar and a smadrizzle of balsamic. Stir the rice...check the chicken...is it too dry? better add a bit of wine and grate some parm on top...rice done? maybe best turn on the heat and give it a little more cook time... When the rice is aldente add a generous handful of chopped parsley, slice one of those fresh tomatoes for a side and plate up. I hope you have some lovely home made rolls to go with it all. Linda C...See MoreBoneless chicken breast...What can I do with it?
Comments (15)So what did you have? I love chicken Francaise...this is a good basic recipe from Epicurious although I usually wing it and I like the sliced lemon added to the pan. Yield: Makes 4 servings ingredients 4 large skinless boneless chicken breast halves (2 pounds total) 1/2 cup vegetable oil 1 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon black pepper 3 large eggs 1/2 stick (1/4 cup) unsalted butter 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced 1/4 cup chopped fresh flat-leaf parsley preparation Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner. Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices....See MoreRECIPE: Joe's Sicilian Chicken
Comments (6)Found it, Sharon! POLLO ALLA SICILIANA" (Capelli d'angelo in brodetto di pollo alle erbe; sautéed chicken in herbed broth with angel hair pasta) Serves six 2 whole chicken breasts; boned and skinned, cut into thin strips no more than 1/2-inch wide and 1 inch long 6 Tbs flour ½ Tbs red pepper flakes 1 tsp fresh ground pepper salt to taste (optional) 4 Tbs yellow onion; sliced thin 6-8 cloves garlic; sliced 4 Tbs butter 6 Tbs olive oil ½ cup tomatoes; seeded, peeled, diced 1 tsp dried oregano; (or a couple of sprigs of fresh) 4 Tbs fresh basil; coarse chopped 2 Tbs fresh parsley; chopped 12 ounces chicken broth 12 ounces angel hair pasta Put on a large pot of water to boil, for the pasta. Flatten chicken breasts and cut into ½" by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake (just before cooking). Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil. Heat ½ of the butter and olive oil in a large skillet on medium high heat. Add ½ of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned. Save the flour mix. Add onion to skillet, reduce heat, and sauté until soft. Scrape chicken bits from bottom of skillet. Add garlic and sauté very briefly (do not brown). Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point. Add chicken stock and simmer until thickened. Add pasta to boiling water. Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting just to warm. Put drained pasta onto plates and spoon chicken and sauce onto pasta. Joe...See More
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