From the kitchen of One Perfect Bite...When I was a newlywed, several dishes dominated magazine space and claimed spots on dining room tables. Everyone, well maybe almost everyone, became fascinated with lasagna, manicotti and chicken cacciatore and felt duty bound to master their preparation. I was no different than other young homemakers of the time, so the Silver Fox and our friends came to know these dishes well. Ten years later, I found myself in New Jersey where chicken cacciatore held no sway, and the local favorite was a dish called chicken Murphy. Chicken Murphy was a sauteed or roasted combination of sausage, chicken, peppers and potatoes. The inclusion of potatoes is what gave the dish its non-Italian name. The two dishes were similar, so I'd alternate the frequency with which they were served when making dinner for my family. There came a day when I had no mushrooms for one and no potatoes for the other, so a bit of invention was required. I combined elements of the two dishes and came up with one my gang dubbed "not-ciatore". The dish is a relatively inexpensive braise that I think you will enjoy. It's easy to prepare and makes a great weeknight meal. The cost makes it a candidate for my Frugal Foodie Friday collection, so I decided to feature it today. I do hope you'll give the recipe a try. Here is how the dish is made.
Chicken Not-Ciatore...from the kitchen of One Perfect Bite
4 tablespoons olive oil, divided use
1/2 cup chopped onion
1 tablespoon chopped garlic
1 bell pepper (red or green), cut in 1-inch cubes
4 or 5 sweet cherry peppers, coarsely chopped
3 links hot Italian sausage, cut crosswise in 1-inch pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken thighs, cut in 1-inch pieces
1/2 cup dry white wine or chicken stock
1 (14.5-oz.) can diced tomatoes with juice
2 tablespoon tomato paste
1/4 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1/2 pound spaghetti
1/4 cup Parmesan cheese
Chopped fresh parsley or basil for garnish
1) Heat 2 tablespoon frying pan. When oil shimmers, add onion, garlic, bell pepper and cherry peppers and saute until onions are soft, about 5 minutes. Remove from pan.
2) Add remaining 2 tablespoons oil to pan and saute sausage until brown, about 5 minutes. Remove from pan.
3) Combine flour, salt and pepper in a plastic bag. Add chicken and shake to coat. Add chicken to pan and saute until lightly browned, about 5 minutes. Remove from pan.
4) Add wine to pan, scraping to release brown bits (fond) from bottom of pan. Add tomatoes and their juice, tomato paste, red pepper flakes and Italian seasoning to pan. Bring mixture to a boil. Return vegetables and aromatics, along with sausage and chicken to pan. Cover pan, reduce heat and simmer for 20 minutes.
5) Meanwhile, cook spaghetti according to package directions. Drain. Arrange on a serving platter. Top with sausage and chicken mixture. Sprinkle with Parmesan cheese and parsley. Serve immediately. Yield: 4 servings.
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