((Intro

In an attempt to organize all my recipes and share them with fellow cooks and bakers, I've started a blog. Initially my recipes were a collection from friends, family, cookbooks, magazines and yes, even newspapers! Now many of my recently acquired recipes are adapted from blogs and cooking show websites.

Thank you for visiting my blog. I hope that along the way you enjoy a few of my recipes and make them some of your favorites too!

Count the memories, not the calories!
Eileen

Sunday, January 26, 2020

Sicilian Chicken

SUBMITTED BY SANTA FROMM

8 to 10 pieces of chicken
1 head of celery, cleaned and chopped in larger pieces
½ pound of green Sicilian olives, not pitted, smash them up with pitts intact
fresh oregano, to taste
red pepper flakes
salt and pepper
Olive oil
red wine vinegar only

You can use either dark or white chicken meat depending on what your family preference is. Wash, clean and remove skin of chicken (skin can be left on, if desired). Make certain to pat dry. If you like, lightly salt and pepper each piece. Take your chicken and place in a skillet with olive oil and fresh oregano until completely cooked. After chicken is cooked, set aside.

In the same skillet, cook celery until tender, add red pepper flakes to desired level of heat and Sicilian olives. While cooking add about ¼ cup of red wine vinegar and about the same amount of water. Let that all cook and add the chicken back. Heat completely. Delicious, I serve just with some crusty Italian bread.

This is a family favorite, easy to prepare and actually tastes so much better the day after. I cook by smell and taste, rarely measure when cooking a savory meal. So let your creative juices flow.



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