Almost time for the traditional Easter Chicken cacciatore. Numm.

[Nickster]

[greenbriar]

1. this thread wothless without recipie

m-kay

[Nickster]

2. Well, let's see. First I found a great deal at the grocery store, got

3 Chicken Leg Quarters for about a buck, approx 2.5 pounds.

I heated up a pan with 3tbsp of olive oil and added 2 tbsp of butter. Medium heat

I rough cut a medium sized onion and threw that in and let it heat up for a minute or two and then I added the chicken quarters.

Let it brown for about 15 minutes, turning constantly.

Then I added 2/3 cup of white wine, a stalk of celery, a carrot and some mushrooms that I had left over. On top of that I put in 2 cans of diced tomatoes, about 28oz. I like extra tomato, so you can do that to taste.

Cover, let it simmer about 45 minutes.

Voila, poor man cacciatore!

Oh yeah, I like to have it over white rice too.

Mine's really a bastardization, you could do water instead of the white wine or chicken stock I guess, more or less carrot and/or celery. You could leave out the mushrooms too, normally I do.

[greenbriar]

3. sounds really good

thank you

[Nickster]

4. One last thing, When you're done simmering, add salt and pepper to taste. I add some parsley too.

That's everything this time, I swear. :-)

[greenbriar]

5. thanks

added it to the recipie page I am saving

[Amerigo Vespucci]

6. I'm making traditional Easter Chicken Scaloppine...

Chicken Scaloppine



http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=686181

Ingredients

* 1 tablespoon olive oil
* 1/3 cup Italian-seasoned breadcrumbs
* 1/4 teaspoon black pepper
* 4 (6-ounce) skinless, boneless chicken breast cutlets
* 1/2 cup dry white wine
* 1/2 cup fat-free, less-sodium chicken broth
* 3 tablespoons fresh lemon juice
* 1 teaspoon butter
* 2 tablespoons chopped fresh parsley
* 2 tablespoons capers, rinsed and drained
* 4 lemon slices (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat.

Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers.