On Tue, 15 Jun 2010 15:23:21 -0600, Christine Dabney
> wrote:

> Y'all got ideas? I am not as big of a soup person, by the
> way...except for rare occasions. Plus, I don't want to get into a lot
> of chopping this coming week. It just is too much of a pain in the
> rear. Oh, and I will be there from Friday, for about a week or so.

I don't use the oven unless I'm following "a recipe". Today people
have talked about making chili, but I'm thinking chicken - chicken
piccata, chicken and dumplings, American style chicken and rice

Chicken Cacciatore
Recipe courtesy Giada De Laurentiis

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame.
Add the chicken pieces to the pan and saute just until brown, about 5
minutes per side. If all the chicken does not fit in the pan, saute
it in 2 batches. Transfer the chicken to a plate and set aside. Add
the bell pepper, onion and garlic to the same pan and saute over
medium heat until the onion is tender, about 5 minutes. Season with
salt and pepper. Add the wine and simmer until reduced by half, about
3 minutes. Add the tomatoes with their juice, broth, capers and
oregano. Return the chicken pieces to the pan and turn them to coat
in the sauce. Bring the sauce to a simmer. Continue simmering over
medium-low heat until the chicken is just cooked through, about 30
minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil
the sauce until it thickens slightly, about 3 minutes. Spoon off any
excess fat from atop the sauce. Spoon the sauce over the chicken,
then sprinkle with the basil and serve.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings

Episode#: EI1D10
Copyright © 2006 Television Food Network, G.P., All Rights Reserved


--
Forget the health food. I need all the preservatives I can get.