FoodBanter.com - View Single Post

hahabogus

(Steve Pope) wrote in news:g7bh1o$ikq$1
@blue.rahul.net:

> amandaF > wrote:
>
>>In the following recipe, what can I use instead of red wine? I have
>>red wine vinegar.
>
> I would use vegetable broth. It's also probably use a white
> wine before a red wine, certainly before a gutsy red wine.
>
> This recipe is a LOT like the way I make CC. Except that
> after sauteeing just the chicken, I transfer all ingredients
> to a heated pot (e.g. a Le Creuset) and into the oven.
> And I include mushrooms.
>
> And you don't need 3/4 cup of wine/liquid, even for the
> full recipe.
>
>>BTW, what would happen if I use fresh tomatoes instead of canned ones?
>
> Works wonderfully.
>
>>Also, I need to reduce the servin serve to 1or 2. Any help?
>
> Yes, for two healthy appetites use two whole legs, or six
> thighs instead of a whole chicken. Alternatively, freeze
> any leftover. It becomes a real convenience food in the freezer.
>
> [recipe snipped]
>
> I like serving polenta alongside or under it. There tends to be
> some liquid, and polenta, pasta, or gnocchi can soak it up.
>
> This can be killer stuff, just use good ingredients and
> fresh spices.
>
> Steve

I'd use a little thickener say like instant tapicoa to thicken up the
sauce though

--

The house of the burning beet-Alan