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Pollo Alla Cacciatora
2
6
1
1
1
lbs. chicken parts
Tbs. olive oil
small carrot
stalk celery
lb. tomatoes, peeled, seeded, and chopped
salt, pepper
bay leaf
juniper berries
1
1
1
1
1
glass dry white wine
oz. dried mushrooms
clove garlic
/2 cup chicken broth
Tbs. chopped parsley
Wash the chicken parts and pat?dry. Saute the carrot, celery, onion, and
garlic in olive oil. When tender, but not crisp, add the chicken parts, salt
and pepper, bay leaf, juniper berry and let brown over high flame. Add the
wine and, when it has evaporated, add a few mushrooms, which have been
previously re?constituted in warm water, the tomatoes and 1/2 cup broth.
Cook for about 1 hour over medium heat. When ready remove from heat, add the
chopped parsley and arrange in a pre-heated serving platter. Serve.
“
Club Sandwich”
2 large chicken breast halves, cooked, bones and skin removed - dice into cubes
1/2 lb turkey bacon, fried very crisp, drained - crumble into largish pieces
2 tomatoes - cut into small cubes
Generous amount of mayonnaise to bind
Salt & pepper to taste
Optional pinch of celery seeds
8
large leaves of Romaine lettuce left whole, washed, dried, and crisped in fridge
Mix first group to make chicken salad, and use the Romaine leaves like taco
shells to eat it with. Serves two for a light
supper.
Balsamic Chicken
1
1
2
Lb. boneless skinless chicken breast
green pepper
-3 whole garlic cloves
Salt and pepper to taste
Dark balsamic vinegar
Olive oil
Mushrooms
Onion
Italian seasoning
In a baking pan pour olive oil then place breasts inside. Then cut pepper into
strips, slice onion, toss in garlic clovesand mushrooms. Pour in balsamic vinegar.
Let marinate in refrigerator for at least an hour. Then pre heat oven
@400.Season to taste salt/black pepper, Italian seasoning. Cook until chicken is
done.(30 min. or so)
3
8
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