Chicken Cacciatore
Chicken Cacciatore
Recipe By : Presto
Serving Size : 1 Preparation Time :0:00
Categories : Pressure Cooking
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken — cut up (3-pound)
3 Tablespoons all-purpose flour
1 Teaspoon salt
1/8 Teaspoon pepper
2 Tablespoons vegetable or olive oil
1/4 Cup diced salt pork
1 1/2 Cups sliced onions
2 Cloves garlic — minced
2 Tablespoons minced parsley
1/2 Teaspoon chopped fresh oregano OR 1 teaspoon dry
— oregano
1/2 Cup chopped carrots
1/2 Cup chopped celery
1 Can Italian tomatoes — chopped (1-pound)
Salt and pepper
1/2 Cup white wine
1 Can tomato paste — (6-ounce)
Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a
4- or 6-quart Presto pressure cooker. Saute pork until crisp. Add onions and
saute until light brown; remove and set aside. Brown chicken a few pieces at
a time; set aside. Pour off excess drippings; stir garlic, parsley, and
oregano into remaining drippings. Return chicken and onion to pressure
cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close
pressure cooker cover securely. Place pressure regulator on vent pipe. Cook
for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool
pressure cooker at once. Place chicken on warm platter. Stir tomato paste
into sauce in pressure cooker. Simmer until thickened. Pour over chicken.
Makes 4 to 6 servings.
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NOTES : Cacciatore means hunter in Italian. And what could taste better
after a day’s hunt than fresh chicken prepared with Italy’s native tomatoes,
olive oil, onion, garlic, and wine. For starters, serve an antipasto salad,
followed by Chicken Cacciatore with pasta and shredded Parmesan cheese. Round
out the meal with garlic bread and spumoni.
Posted by Peter Sprometro
Chicken Breasts Milano
CHICKEN BREASTS MILANO
Recipe By :
Serving Size : 8 Categories : Italian Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Whole chicken breasts, split
1/2 c Olive or vegetable oil
1/2 c Dry white wine
2 Cloves garlic, crushed
1 t Fresh Italian parsley,
-chopped
1 t Dried leaf oregano, crumbled
Salt
Pepper
1/8 ts Crushed red-pepper flakes
-(or more)
1/3 c Parmesan cheese, grated
Fresh spinach leaves,
-steamed
Hot cooked rice
Red bell pepper strips
Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).
Marinate chicken in a shallow pan, covered, for several hours or overnight.
Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or
2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake
in 375 F oven, basting occasionally with marinade, for 40 minutes until
skin is crisp. Sprinkle part of Parmesan over the chicken and return to
oven just until Parmesan begins to turn golden. Line a warm platter with
steamed spinach leaves, then with rice. Arrange chicken breasts on top and
sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.
(NOTE: Chicken breasts can be grilled about 4 inches from coals for 20
minutes, turning and basting with marinade until chicken is golden.)
Makes 8 servings.
Posted by Fred Peters.
Lebanese Doughnuts, Awwamath
Title: Lebanese Doughnuts Awwamath
Categories: Lebanese, Desserts
Yield: 1 servings
2 c Flour
1 c Yogurt Laban
1/4 ts Yeast
1/4 ts Salt
Water
Oil for deep frying
Syrup
Dissolve yeast in a little warm water. Add Laban flour and salt and mix
well with electric mixer until thick and creamy. Put mixture aside and let
rise about 45 minutes. Heat oil well and drop mixture by teaspoonful. Brown
well and drain on paper towels. Drizzle with syrup and serve.
Many thanks to Mousa Neemer