We have been going through a lot of chicken lately and frankly, baked
and fried is getting boring. So I though of braising.

So...I went to the "Way Back Machine" and found this first published
in 1948, my birth year.



Chicken Cacciatore Gourmet | January 2006; originally published 1948

It's been decades since this dish was considered ethnic. Now we just
think of it as down-home American food of the best kind. The moist,
tender meat takes on a deep tomatoey flavor that suggests it's been
slowly cooking for days rather than for less than 2 hours.

6 servings

4 lb chicken, cut into 8 serving pieces
1 3/4 teaspoons table salt
3/4 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1/2 cup dry red wine
1 (28-oz) can whole tomatoes in juice
1/2 cup chicken stock or reduced-sodium chicken broth

Accompaniment: cooked white rice or buttered noodles
preparation

Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt
and pepper. Heat oil in a deep 12-inch heavy skillet over moderately
high heat until hot but not smoking, then brown chicken in 2 batches,
turning over once, about 10 minutes per batch. Transfer chicken to a
plate.

Reduce heat to moderate and add onion, bell pepper, and garlic to
skillet. Cook, stirring occasionally and scraping up any brown bits,
until onion and garlic are golden, 8 to 10 minutes. Add wine and
simmer, scraping up brown bits, until liquid is reduced by half, 1 to
2 minutes. Add tomatoes with their juice and simmer, breaking up
tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle
chicken pieces in sauce.

Simmer, loosely covered with foil, until chicken is cooked through, 35
to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker
sauce, transfer cooked chicken to a platter and keep warm, covered,
then boil sauce until it reaches desired consistency.

Epicurious.com © CondéNet, Inc. All rights reserved.

"Mr. Bill" > wrote in message
...
>
> We have been going through a lot of chicken lately and frankly, baked
> and fried is getting boring. So I though of braising.
>
> So...I went to the "Way Back Machine" and found this first published
> in 1948, my birth year.
>
>
>
> Chicken Cacciatore Gourmet | January 2006; originally published 1948


I seriously doubt they had reduced-sodium chicken broth in 1948

Good recipe though

Dimitri

<snip>

On Apr 15, 10:33*am, "Dimitri" > wrote:
>
> I seriously doubt they had *reduced-sodium chicken broth in 1948
>
> Good recipe though
>
Nowadays it's unusual to see a recipe like that with no herbs. I've
used marjoram in this kind of dish, and another time threw in a large
amount of fresh basil in the last five minutes of cooking. -aem

On Wed, 15 Apr 2009 10:33:06 -0700, "Dimitri" >
wrote:

>I seriously doubt they had reduced-sodium chicken broth in 1948

I am positive the editors had something to do to make the recipe
current. The original 1948 recipe most likely had a home made broth
recipe included as there probably was little to none of a commercial
product available. Of course, I was raised on a farm as many of that
era. We raised our own chickens and I know my family MADE their
chicken stock. It was pressure canned and stored in the "root
cellar".

On Wed, 15 Apr 2009 10:39:01 -0700 (PDT), wrote:

>Nowadays it's unusual to see a recipe like that with no herbs

We have become conditioned to believe we need to add all sorts of
herbs and spices for flavor. It is amazing how the 'real' flavor can
come through without the overtones of additives.

A few weeks ago, we had guests for after church brunch. A woman
commented that the scrambled eggs tasted so good...what did you put in
them. I had to chuckle and say, "Nothing...that is what eggs taste
like." They were just a slow scramble with a tablespoon of salted
butter.

In article >,
Mr. Bill > wrote:

>
> We have been going through a lot of chicken lately and frankly, baked
> and fried is getting boring. So I though of braising.
>
> So...I went to the "Way Back Machine" and found this first published
> in 1948, my birth year.
>
>
>
> Chicken Cacciatore Gourmet | January 2006; originally published 1948
>
> It's been decades since this dish was considered ethnic. Now we just
> think of it as down-home American food of the best kind. The moist,
> tender meat takes on a deep tomatoey flavor that suggests it's been
> slowly cooking for days rather than for less than 2 hours.
>
> 6 servings

<snipped> Sounds tasty.

I keep it simple tho' when I do that. I just add chicken to a deep cast
iron pan, dump in Marinara Sauce (home made ahead of time or a good
commercial one) and simmer until done. Serve with sliced zucchini and
mushrooms.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Mr. Bill > wrote:

> On Wed, 15 Apr 2009 10:39:01 -0700 (PDT), wrote:
>
> >Nowadays it's unusual to see a recipe like that with no herbs
>
> We have become conditioned to believe we need to add all sorts of
> herbs and spices for flavor. It is amazing how the 'real' flavor can
> come through without the overtones of additives.
>
> A few weeks ago, we had guests for after church brunch. A woman
> commented that the scrambled eggs tasted so good...what did you put in
> them. I had to chuckle and say, "Nothing...that is what eggs taste
> like." They were just a slow scramble with a tablespoon of salted
> butter.

Salted butter _is_ a flavoring for eggs. <g> I do them the same way
except sometimes (not always), I'll add a little shredded cheese.

I know what you mean tho' about just enjoying natural flavors. Most of
the time with steamed veggies, I'll just leave them be and not add
anything.

Just depends on my mood.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 15, 11:28*am, Mr. Bill > wrote:
> On Wed, 15 Apr 2009 10:39:01 -0700 (PDT), wrote:
> >Nowadays it's unusual to see a recipe like that with no herbs
>
> We have become conditioned to believe we need to add all sorts of
> herbs and spices for flavor. * It is amazing how the 'real' flavor can
> come through without the overtones of additives. *
>
> A few weeks ago, we had guests for after church brunch. *A woman
> commented that the scrambled eggs tasted so good...what did you put in
> them. * I had to chuckle and say, "Nothing...that is what eggs taste
> like." * *They were just a slow scramble with a tablespoon of salted
> butter. *

True, if you can get chickens and eggs and butter with real flavor
such as they had at the time of the original recipe publication.
Usual supermarket fare nowadays needs all the help it can get. -
aem

On Wed, 15 Apr 2009 12:19:57 -0700 (PDT), wrote:

>Usual supermarket fare nowadays needs all the help it can get.



This is not a trick question...not trying to judge....but do you smoke
cigarettes?

In article >,
Mr. Bill > wrote:

> On Wed, 15 Apr 2009 12:19:57 -0700 (PDT), wrote:
>
> >Usual supermarket fare nowadays needs all the help it can get.
>
>
>
> This is not a trick question...not trying to judge....but do you smoke
> cigarettes?

Funny, I wondered the same thing...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Mr. Bill" > ha scritto nel messaggio
...
> On Wed, 15 Apr 2009 12:19:57 -0700 (PDT), wrote:
>
>>Usual supermarket fare nowadays needs all the help it can get.

> This is not a trick question...not trying to judge....but do you smoke>
> cigarettes?

I don't smoke and I also buy farm free range chickens and eggs as well as
supermarket ones. You should try it. The good stuff is worth every cent.

On Apr 15, 12:27*pm, Omelet > wrote:
> In article >,
> *Mr. Bill > wrote:
>
> > On Wed, 15 Apr 2009 12:19:57 -0700 (PDT), wrote:
>
> > >Usual supermarket fare nowadays needs all the help it can get. * *
>
> > This is not a trick question...not trying to judge....but do you smoke
> > cigarettes? *
>
> Funny, I wondered the same thing...
>
No, and I don't think I'm unusual in decrying the usual state of eggs
and chicken. I sometimes buy "free range organic" chickens and their
taste sometimes contrasts favorably with Foster Farms. Sometimes not,
but in any case the factory chicken is undeniably bland. Occasionally
out in the country we'll find a place to buy eggs from "home raised"
chickens and the yolks will be more brightly colored and stand up
taller and taste better. You don't think so? -aem

aem wrote:

> I don't think I'm unusual in decrying the usual state of eggs and chicken.
> I sometimes buy "free range organic" chickens and their taste sometimes
> contrasts favorably with Foster Farms. Sometimes not, but in any case the
> factory chicken is undeniably bland. Occasionally out in the country
> we'll find a place to buy eggs from "home raised" chickens and the yolks
> will be more brightly colored and stand up taller and taste better. You
> don't think so?

Lin and I now buy all our eggs from the farmers' market. They are MUCH
better than supermarket eggs: Fresher, fuller flavor, and (as mentioned)
prettier on the plate. They do cost more, but I'm willing to pay more both
for better eggs and to keep the farmer in business.

Bob

In article
>,
wrote:

> On Apr 15, 12:27*pm, Omelet > wrote:
> > In article >,
> > *Mr. Bill > wrote:
> >
> > > On Wed, 15 Apr 2009 12:19:57 -0700 (PDT), aem wrote:
> >
> > > >Usual supermarket fare nowadays needs all the help it can get. * *
> >
> > > This is not a trick question...not trying to judge....but do you smoke
> > > cigarettes? *
> >
> > Funny, I wondered the same thing...
> >
> No, and I don't think I'm unusual in decrying the usual state of eggs
> and chicken. I sometimes buy "free range organic" chickens and their
> taste sometimes contrasts favorably with Foster Farms. Sometimes not,
> but in any case the factory chicken is undeniably bland. Occasionally
> out in the country we'll find a place to buy eggs from "home raised"
> chickens and the yolks will be more brightly colored and stand up
> taller and taste better. You don't think so? -aem

No, I actually agree on eggs. I used to raise my own and there is a
real contrast. But I now purchase free range eggs from the grocery
store and pay the extra price for them.

As for store bought chicken tho', they seem to have plenty of flavor?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Wed, 15 Apr 2009 12:46:26 -0400, Mr. Bill > wrote:

>
>We have been going through a lot of chicken lately and frankly, baked
>and fried is getting boring. So I though of braising.
>
>So...I went to the "Way Back Machine" and found this first published
>in 1948, my birth year.
>
>
>
>Chicken Cacciatore Gourmet | January 2006; originally published 1948

Cacciatore is good! We've been eating a lot of chicken (while cutting
down on fat) in the past few months too. Old chicken dishes like
Tetrazzini are out now, Piccata isn't. I don't bother with the
flouring part of the recipe below.

Chicken Piccata
Recipe courtesy Giada De Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in
half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and
shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter
with 3 tablespoons olive oil. When butter and oil start to sizzle,
add 2 pieces of chicken and cook for 3 minutes. When chicken is
browned, flip and cook other side for 3 minutes. Remove and transfer
to plate. Melt 2 more tablespoons butter and add another 2
tablespoons olive oil. When butter and oil start to sizzle, add the
other 2 pieces of chicken and brown both sides in same manner. Remove
pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove
and bring to boil, scraping up brown bits from the pan for extra
flavor. Check for seasoning. Return all the chicken to the pan and
simmer for 5 minutes. Remove chicken to platter. Add remaining 2
tablespoons butter to sauce and whisk vigorously. Pour sauce over
chicken and garnish with parsley.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Episode#: EI1A09
Copyright © 2006 Television Food Network, G.P., All Rights Reserved


--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 15 Apr 2009 14:27:48 -0500, Omelet wrote:

> In article >,
> Mr. Bill > wrote:
>
>> On Wed, 15 Apr 2009 12:19:57 -0700 (PDT), wrote:
>>
>>>Usual supermarket fare nowadays needs all the help it can get.
>>
>> This is not a trick question...not trying to judge....but do you smoke
>> cigarettes?
>
> Funny, I wondered the same thing...

no, but at all times i have cloves of garlic jammed up my nostrils.

your pal,
blake

wrote:
> On Apr 15, 12:27 pm, Omelet > wrote:
>> In article >,
>> Mr. Bill > wrote:
>>
>>> On Wed, 15 Apr 2009 12:19:57 -0700 (PDT), wrote:
>>>> Usual supermarket fare nowadays needs all the help it can get.
>>> This is not a trick question...not trying to judge....but do you smoke
>>> cigarettes?
>> Funny, I wondered the same thing...
>>
> No, and I don't think I'm unusual in decrying the usual state of eggs
> and chicken. I sometimes buy "free range organic" chickens and their
> taste sometimes contrasts favorably with Foster Farms. Sometimes not,
> but in any case the factory chicken is undeniably bland. Occasionally
> out in the country we'll find a place to buy eggs from "home raised"
> chickens and the yolks will be more brightly colored and stand up
> taller and taste better. You don't think so?

We consider ourselves pretty savvy/picky/whatever about food around
here, but we bought some local, home-raised eggs from chickens raised in
a big yard eating bugs. Nobody who ate them could tell the difference
in taste, though it's true the yolks were brighter.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
Serene Vannoy > wrote:

> We consider ourselves pretty savvy/picky/whatever about food around
> here, but we bought some local, home-raised eggs from chickens raised in
> a big yard eating bugs. Nobody who ate them could tell the difference
> in taste, though it's true the yolks were brighter.

A lady who worked with my wife had some chickens. She sold their eggs
for a dollar a dozen in recycled egg containers. My wife felt good to
buy them at first, but when I told her that I spent some time scrubbing
the dried poop off of each egg, her delight diminished.
But, boy howdy, those yolks were almost neon yellow. I agree. They
tasted just the same as from the grocery store.

leo

On Mon, 27 Apr 2009 23:14:37 -0700, Serene Vannoy
> wrote:

>We consider ourselves pretty savvy/picky/whatever about food around
>here, but we bought some local, home-raised eggs from chickens raised in
>a big yard eating bugs. Nobody who ate them could tell the difference
>in taste, though it's true the yolks were brighter.
>
My mother's chicken eggs were definitely different for me. They
weren't just ''brighter", they had a true orange yolk and had a much
stronger eggy flavor than store bought. Her chickens were "range" -
but they were also fed a good quality chicken feed and kitchen scraps
daily.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 27 Apr 2009 23:14:37 -0700, Serene Vannoy
> > wrote:
>
>> We consider ourselves pretty savvy/picky/whatever about food around
>> here, but we bought some local, home-raised eggs from chickens raised in
>> a big yard eating bugs. Nobody who ate them could tell the difference
>> in taste, though it's true the yolks were brighter.
>>
> My mother's chicken eggs were definitely different for me. They
> weren't just ''brighter", they had a true orange yolk and had a much
> stronger eggy flavor than store bought. Her chickens were "range" -
> but they were also fed a good quality chicken feed and kitchen scraps
> daily.
>

That sounds like my experience with the eggs from egg source
number 2, where the chickens don't just have freedom in a barn.

--
Jean B.

Serene Vannoy wrote:
>
> We consider ourselves pretty savvy/picky/whatever about food around
> here, but we bought some local, home-raised eggs from chickens raised in
> a big yard eating bugs. Nobody who ate them could tell the difference
> in taste, though it's true the yolks were brighter.

Yolk color has to do with the natural vegetable colorant added to commercial
feed, not that chickens roam the yard eating bugs... and the flavor of eggs
has to do with freshness, older eggs are slightly more strongly flavored.
Buying eggs from some neighbor with a few chickens is risky, they're not
inspected for wholsomeness, or even graded. The nutritional value of eggs
is the same regardless how raised, the anatomy of a chicken sees to that.