Okay, here's my mil's recipe, no big deal. But it is what I'm making
for dinner. In her words.

6 chicken thighs
2 cans of tomato sauce (any supermarket brand)
1 green bell pepper (cut in small pieces)
1/4 ground pepper
1 tablespoon oregano
1 teaspoon garlic powder

Take skin off chicken. Heat skillet, add about a tablespoon of oil.
Brown chicken, both sides, medium heat. Place browned chicken in
sauce pot. Pour tomato sauce over chicken. Add seasonings plus
pepper. Simmer for approximately 45 minutes. Stir occasionally.

PS: If you want to, you can brown 2 or 3 sausages and add to chicken
in sauce pot.

(laughing!) The rest is almost incomprehensible but I get that you
need to drain the fat from the sausage.

At any rate, I brown the chicken that I have skinned and cut off the
fat, (thighs, only thighs) in the sausage fat.

Smells great in here. I know, not Goremett.

nancy

"The Ranger" > wrote in message
...
: Nancy Young > posted in message
: ...
: > 1/4 ground pepper
:
: Tbs or tsp?
:
: The Ranger
: ============

TBS - unless you're a wimp... LOL Sorry. Couldn't resist.

--
Cyndi
<Remove a "b" to reply>

The Ranger wrote:
>
> Nancy Young > posted in message
> ...
> > 1/4 ground pepper
>
> Tbs or tsp?

(laugh) I assume a teaspoon. Understand, she wrote 16 chicken
thighs, when she meant 6. This is a recipe where you cannot go
wrong. It's just dinner. The chicken comes out very nice and
a slice of buttered Italian bread never killed anyone. Salad,
too.

nancy (yes, I made it with 16 chicken thighs the first time)

Nancy Young > posted in message
...
> 1/4 ground pepper

Tbs or tsp?

The Ranger

Nancy Young saw Sally selling seashells by the seashore and told us
all about it on Mon, 26 Jan 2004 18:14:55 -0500:

>
>Okay, here's my mil's recipe, no big deal. But it is what I'm making
>for dinner. In her words.
>
>6 chicken thighs
>2 cans of tomato sauce (any supermarket brand)
>1 green bell pepper (cut in small pieces)
>1/4 ground pepper
>1 tablespoon oregano
>1 teaspoon garlic powder

Add some chopped bacon and some balsamic vinegar and you've got it
made

"Rick & Cyndi" > wrote

> : Nancy Young > posted in message
> : ...
> : > 1/4 ground pepper
> :
> : Tbs or tsp?
> :
> : The Ranger
> : ============
>
> TBS - unless you're a wimp... LOL Sorry. Couldn't resist.
>

I thought it was cups!

Paula

"PaulaGarlic" > wrote in message
.net...
:
: "Rick & Cyndi" > wrote
:
: > : Nancy Young > posted in message
: > : ...
: > : > 1/4 ground pepper
: > :
: > : Tbs or tsp?
: > :
: > : The Ranger
: > : ============
: >
: > TBS - unless you're a wimp... LOL Sorry. Couldn't resist.
: >
:
: I thought it was cups!
:
: Paula
:
: ==========

Darn... why didn't I think of that! LOL Good call Paula!!
--
Cyndi
<Remove a "b" to reply>

"The Ranger" > wrote in message
...
: PaulaGarlic > teased (with Cyndi [of the
Rick &
: Cyndi Duo]) in message
: .net...
: > > : > 1/4 ground pepper
: > > :
: > > : Tbs or tsp?
: > > :
: > > TBS - unless you're a wimp... [..]
: > >
: > I thought it was cups!
:
: The two of ya; go jump in a COLD creek!
:
: The Ranger
:
: ObTopic: Made it last night (per Nancy's clarification of
"tsp.").
: Delish! I should've made the 16 count! We'd've had enough for
lunch
: today.
:
: =========

Snort!!

I can't! They're frozen solid! It's currently only Ten degrees
F. with a windchill of 5 BELOW zero and about 3 inches of fresh
snow... Even if I could find a creek... there won't be any
jumping involved... Cups. I still like that one... <giggles>

--
Cyndi
<Remove a "b" to reply>

PaulaGarlic > teased (with Cyndi [of the Rick &
Cyndi Duo]) in message
.net...
> > : > 1/4 ground pepper
> > :
> > : Tbs or tsp?
> > :
> > TBS - unless you're a wimp... [..]
> >
> I thought it was cups!

The two of ya; go jump in a COLD creek!

The Ranger

ObTopic: Made it last night (per Nancy's clarification of "tsp.").
Delish! I should've made the 16 count! We'd've had enough for lunch
today.

The Ranger wrote:

> ObTopic: Made it last night (per Nancy's clarification of "tsp.").
> Delish! I should've made the 16 count! We'd've had enough for lunch
> today.

(astonished and delighted!) It really does make great leftovers,
especially if you include the sausage. The chicken comes out really
nice, texture is nice after simmering in the sauce. Couldn't be an
easier recipe.

nancy (thanks, ranger)

Nancy Young > wrote in message
...
> > ObTopic: Made it last night (per Nancy's clarification
> > of "tsp."). Delish! I should've made the 16 count! We'd've
> > had enough for lunch today.
>
> (astonished and delighted!) It really does make great leftovers,
> especially if you include the sausage. The chicken comes out
> really nice, texture is nice after simmering in the sauce. Couldn't
> be an easier recipe.

That's one of the benefits! Simple, quick, cheap are the three fits for
this meal. I could probably work the food costs out but a guess is
<US$2.00 per person, with salad as a side. The daughter-units were
requesting it again tonight (high praise!) but I made Chicken Paprika
instead. That went over less-well; the sauce looked the same but it was
much spicier (and my three don't do spicy willingly). <G>

> nancy (thanks, ranger)

<G>

The Ranger

On Mon, 26 Jan 2004 18:14:55 -0500, Nancy Young
> wrote:

>
>Okay, here's my mil's recipe, no big deal. But it is what I'm making
>for dinner. In her words.
>
>6 chicken thighs
>2 cans of tomato sauce (any supermarket brand)
>1 green bell pepper (cut in small pieces)
>1/4 ground pepper
>1 tablespoon oregano
>1 teaspoon garlic powder
>
>Take skin off chicken. Heat skillet, add about a tablespoon of oil.
>Brown chicken, both sides, medium heat. Place browned chicken in
>sauce pot. Pour tomato sauce over chicken. Add seasonings plus
>pepper. Simmer for approximately 45 minutes. Stir occasionally.
>
>PS: If you want to, you can brown 2 or 3 sausages and add to chicken
>in sauce pot.

I made this for dinner last night and we really enjoyed it. I had
some Ragu 7-herb spaghetti sauce on hand, so I used that in place of
the tomato sauce and seasonings. I did sprinkle some onion and
garlic powder on the chicken before I browned it. We had it with
linguini. Leftovers tonight! I'll definitely make it again.

Tara

Tara wrote:
>
> On Mon, 26 Jan 2004 18:14:55 -0500, Nancy Young
> > wrote:
>
> >
> >Okay, here's my mil's recipe, no big deal. But it is what I'm making
> >for dinner. In her words.
> >
> >6 chicken thighs
> >2 cans of tomato sauce (any supermarket brand)
> >1 green bell pepper (cut in small pieces)
> >1/4 ground pepper
> >1 tablespoon oregano
> >1 teaspoon garlic powder
> >
> >Take skin off chicken. Heat skillet, add about a tablespoon of oil.
> >Brown chicken, both sides, medium heat. Place browned chicken in
> >sauce pot. Pour tomato sauce over chicken. Add seasonings plus
> >pepper. Simmer for approximately 45 minutes. Stir occasionally.
> >
> >PS: If you want to, you can brown 2 or 3 sausages and add to chicken
> >in sauce pot.
>
> I made this for dinner last night and we really enjoyed it. I had
> some Ragu 7-herb spaghetti sauce on hand, so I used that in place of
> the tomato sauce and seasonings. I did sprinkle some onion and
> garlic powder on the chicken before I browned it. We had it with
> linguini. Leftovers tonight! I'll definitely make it again.

Oh, that's so funny, and it's so easy it barely qualifies as a recipe.
I just really like it, especially with the Italian sausage. Thanks
for the note.

nancy

>
> On Mon, 26 Jan 2004 18:14:55 -0500, Nancy Young
> > wrote:
>
> >
> >Okay, here's my mil's recipe, no big deal. But it is what I'm making
> >for dinner. In her words.
> >
> >6 chicken thighs
> >2 cans of tomato sauce (any supermarket brand)
> >1 green bell pepper (cut in small pieces)
> >1/4 ground pepper
> >1 tablespoon oregano
> >1 teaspoon garlic powder
> >


Where's the onion??? Minced garlic would be
tastier than the powder, but YMMV.

gloria p

Puester wrote:
>
> >
> > On Mon, 26 Jan 2004 18:14:55 -0500, Nancy Young
> > > wrote:
> >
> > >
> > >Okay, here's my mil's recipe, no big deal. But it is what I'm making
> > >for dinner. In her words.
> > >
> > >6 chicken thighs
> > >2 cans of tomato sauce (any supermarket brand)
> > >1 green bell pepper (cut in small pieces)
> > >1/4 ground pepper
> > >1 tablespoon oregano
> > >1 teaspoon garlic powder
> > >
>
> Where's the onion???

No onion.

> Minced garlic would be
> tastier than the powder, but YMMV.

Don't forget, this is my mil's precise hand scribbled recipe. In
her own words. Not goreMet. But good nonetheless.

nancy

On Thu, 05 Feb 2004 10:15:26 -0500, Nancy Young
> wrote:

> Tara wrote:
> >
> > On Mon, 26 Jan 2004 18:14:55 -0500, Nancy Young
> > > wrote:
> >
> > >
> > >Okay, here's my mil's recipe, no big deal. But it is what I'm making
> > >for dinner. In her words.
> > >
> > >6 chicken thighs
> > >2 cans of tomato sauce (any supermarket brand)
> > >1 green bell pepper (cut in small pieces)
> > >1/4 ground pepper
> > >1 tablespoon oregano
> > >1 teaspoon garlic powder
> > >
> > >Take skin off chicken. Heat skillet, add about a tablespoon of oil.
> > >Brown chicken, both sides, medium heat. Place browned chicken in
> > >sauce pot. Pour tomato sauce over chicken. Add seasonings plus
> > >pepper. Simmer for approximately 45 minutes. Stir occasionally.
> > >
> > >PS: If you want to, you can brown 2 or 3 sausages and add to chicken
> > >in sauce pot.
> >
> > I made this for dinner last night and we really enjoyed it. I had
> > some Ragu 7-herb spaghetti sauce on hand, so I used that in place of
> > the tomato sauce and seasonings. I did sprinkle some onion and
> > garlic powder on the chicken before I browned it. We had it with
> > linguini. Leftovers tonight! I'll definitely make it again.
>
> Oh, that's so funny, and it's so easy it barely qualifies as a recipe.
> I just really like it, especially with the Italian sausage. Thanks
> for the note.
>

Hey, it's 6 or 7 ingredients... which is the stuff cookbooks
are made of and the way most of us cook in real life!

AFAIC: It sounds tasty too.



Practice safe eating - always use condiments

sf > wrote in message
...
> On Thu, 05 Feb 2004 10:15:26 -0500, Nancy Young >
wrote:
> > Tara wrote:
> > > On Mon, 26 Jan 2004 18:14:55 -0500, Nancy Young
> wrote:

> > > > Okay, here's my mil's recipe, no big deal. But it is
> > > > what I'm making for dinner. In her words.
> > > >
> > > > 6 chicken thighs
> > > > 2 cans of tomato sauce (any supermarket brand)
> > > > 1 green bell pepper (cut in small pieces)
> > > > 1/4 ground pepper
> > > > 1 tablespoon oregano
> > > > 1 teaspoon garlic powder
> > > >
> > > > Take skin off chicken. Heat skillet, add about a tablespoon
> > > > of oil. Brown chicken, both sides, medium heat. Place browned
> > > > chicken in sauce pot. Pour tomato sauce over chicken. Add
> > > > seasonings plus pepper. Simmer for approximately 45 minutes.
> > > > Stir occasionally.
> > > >
> > > > PS: If you want to, you can brown 2 or 3 sausages and add
> > > > to chicken in sauce pot.
> > >
> > > I made this for dinner last night and we really enjoyed it. I had
> > > some Ragu 7-herb spaghetti sauce on hand, so I used that in place
> > > of the tomato sauce and seasonings. I did sprinkle some onion and
> > > garlic powder on the chicken before I browned it. We had it with
> > > linguini. Leftovers tonight! I'll definitely make it again.
> >
> > Oh, that's so funny, and it's so easy it barely qualifies as a recipe.
> > I just really like it, especially with the Italian sausage. Thanks
> > for the note.
> >
> Hey, it's 6 or 7 ingredients... which is the stuff cookbooks
> are made of and the way most of us cook in real life!
>
> AFAIC: It sounds tasty too.

It is! It IS!

The Ranger

Nancy Young wrote:
>
> Okay, here's my mil's recipe, no big deal. But it is what I'm making
> for dinner. In her words.
>
>
> Smells great in here. I know, not Goremett.
>
> nancy

Alla Cacciatora translates into “Hunter’s Style.” Game (such as
pheasant, hare, and boar) can have a very strong taste, so the meat is
marinated at length in vinegar, wine, and spices. Marinades can
tenderize and also enhance or disguise game flavor. The same recipes can
be used to cook rabbit, duck, lamb, or the ubiquitous chicken as in
“Pollo alla cacciatora” aka Chicken Cacciatore in the USA.

2 lb (approximately 1 kg) chicken, cut into pieces
1/3 cup (80 cc) white-wine vinegar
1/3 cup (80 cc) dry white wine
2 tablespoons rosemary leaves
2 whole garlic cloves, crushed
salt and pepper (or red pepper)
3 tablespoons extra-virgin olive oil
1 tablespoon flour or corn starch
3–4 anchovy fillets, finely chopped

The night before the preparation, place the chicken in a bowl with the
vinegar, wine, rosemary leaves, and garlic. Marinate overnight.
The next day, when you are ready to cook, drain and reserve the
marinade. Dry the chicken with paper towels.
Place the extra-virgin olive oil in a saucepan and turn the heat to medium.
When the oil is hot, add the chicken and brown it lightly on all sides.
Add salt and pepper.
Stir in the flour. Add the marinade, turn the heat to high, and let the
liquid evaporate.
Turn the heat to medium-low, cover, and cook for about 30–35 minutes or
until the chicken is tender.
Stir occasionally to prevent the chicken from sticking to the pan.
When the chicken is ready, add the anchovies to the pan, stirring
vigorously for a few seconds until dissolved. Serve hot.

Ciao, Anna Maria


http://www.annamariavolpi.com/page28.html