I’ll admit, I was trying to use up some of the extra bread from the many experimental artisan loaves I’ve been baking. I knew I had to pull this recipe out. Because of all that bread (which made perfect bread crumbs). And, well, because the recipe’s SO GOOD! I don’t think anyone’s felt put-upon at all, eating this savory, juicy, easy-to-make chicken.
“Cacciatore” literally means “Hunter”. And while there have been a few hunters in the family, most of my hunting will be in the grocery aisle! But I think it’ll be cool, especially if I announce we’re having “Chicken Cacciatore” with an Italian accent!
This chicken breast turned out so moist. We made it for our church’s annual Women’s Christmas Dinner, but- if you’re planning a wedding or other large event, check this out. A mix of butter and Dijon mustard, plus a mix of bread crumbs and Parmesan, helps the meat turn out perfect.
I’m starting to plan for our annual Easter Egg Hunt on Palm Sunday, and think I’ll serve this, since it makes so much. Yes, it’s also nice to serve on a smaller scale (just reduce the recipe). But it’s ideal when you need a big batch of something, and don’t have a lot of time…
This chicken terrine uses simple ingredients you probably have on hand. No fancy caul fat or exotic ingredients to slow you down…
if you still have some holiday entertaining to do but don’t have much time to spend in the kitchen, try this delicious Italian-style dish!
This is an elegant recipe, perfect to serve at a dinner party. Although preparing this dish is typically a more elaborate process, the method is streamlined here. The main secret to a tender dish that is cooked through is to pound the chicken breast out thin. It is then rolled up with a thin slice…
Lots of folks are a bit nervous about making gravy. My aunt asked for my help with her gravy one year. The scary thing was, she only had “wondra flour”, which was not a good choice for gravy!
Use time efficiently by implementing this recipe, preparing a healthy, delicious meal with minimal work. Make a double or triple batch of the herb mix, and season several birds all at once, to be especially efficient. The pre-seasoned birds will keep in the freezer, ready to thaw and roast at a future date. A blender…
If you’re cooking for a crowd, multiply this recipe. It’s definitely a crowd pleaser; we serve it regularly at The New Deli. Part of the secret to using raisins: they get soaked overnight in red wine vinegar. It gives them the perfect sweet/sour flavor, plus, it keeps the raisins from soaking up mayonnaise (which doesn’t…
