2 TB vinegar
2 TB brown sugar
1/4 C. lemonjuice
1 C. ketchup 2 bay leaves
1 TB paprika
3 TB Worchestershire sauce
1 TB prepared mustard
1 C. cold water
1/2 C. choppede celery
1/2 C. chopped green pepper
1 medium onion, chopped
salt and garlic salt to taste
3-4 lb chicken pieces
small can of mushrooms*
1/4 C. sautern or sherry
Combine all ingredients except for mushrooms and chicken and simmer 5-10 minutes. In a skillet, brown the chicken pieces. Pour the sauce over this, adding 1/4 C. of the wine of your choice. Cover and simmer 45 minutes to 1 hour, or until the chicken is tender. About 15 minutes before, add the small can of mushrooms. Can make the day before and heat it to serve.
_________
This recipe is an enigma to me. It's fairly old, being definitely written before 1965. With all its "authentic family recipe" credentials it includes such glorious ingredients as ketchup from a jar and, to prevent any confusion, "prepared" mustard. Yet at the same time it has you adding sautern or sherry wine, depending on what your discerning palate prefers. I found it in amongst Grandmom's recipes while looking for a chicken marsala recipe to fix for a fancy dinner. Grandmom tells me this recipe came from her sister, Rose Canduci, who died long before I was born. She says that the recipe instructions were written by Rose but that the title was written by her (Grandmom). She says that their handwriting was always almost exactly alike, and I can attest to it. I was under the impression that the same person wrote the title later on as an afterthought. I'm excited to include a recipe by my Great-Aunt Rose in this blog.
*If you want to fancy this recipe all the way up to authenticity and homemadeness, I suggest you find another Chicken Cacciatore recipe. However, if you're satisfied with a few minor improvements, or can't find an ingredient or two, here are my suggestions:
8oz. of fresh mushrooms should be an equivalent amount as a "small can of mushrooms." Wash and slice them before putting them in the sauce as directed.
You could probably skip the mustard if you can't find any, or put it 1/2-to 1 tsp. of dried mustard mixed with a little extra lemon juice or vinegar (or wine!).
If you can't lay your hands on ketchup, 1/4 C. canned tomato paste mixed with 2-3 TB. brown sugar, 1/4 tsp salt, and 1/2 C. water would probably do.
BUT, I repeat BUT do not try to incorporate all of these substitutions into one dish. These are "make do" type substitutions. Putting them all together would almost certainly lead to the culinary waste of a "3-4lbs chicken pieces". I say "culinary waste" because, if you're really Italian, or just insufferably cheap, you will eat what you created anyway, gagging and choking all the way because "must not waste!"
2 TB brown sugar
1/4 C. lemonjuice
1 C. ketchup 2 bay leaves
1 TB paprika
3 TB Worchestershire sauce
1 TB prepared mustard
1 C. cold water
1/2 C. choppede celery
1/2 C. chopped green pepper
1 medium onion, chopped
salt and garlic salt to taste
3-4 lb chicken pieces
small can of mushrooms*
1/4 C. sautern or sherry
Combine all ingredients except for mushrooms and chicken and simmer 5-10 minutes. In a skillet, brown the chicken pieces. Pour the sauce over this, adding 1/4 C. of the wine of your choice. Cover and simmer 45 minutes to 1 hour, or until the chicken is tender. About 15 minutes before, add the small can of mushrooms. Can make the day before and heat it to serve.
_________
This recipe is an enigma to me. It's fairly old, being definitely written before 1965. With all its "authentic family recipe" credentials it includes such glorious ingredients as ketchup from a jar and, to prevent any confusion, "prepared" mustard. Yet at the same time it has you adding sautern or sherry wine, depending on what your discerning palate prefers. I found it in amongst Grandmom's recipes while looking for a chicken marsala recipe to fix for a fancy dinner. Grandmom tells me this recipe came from her sister, Rose Canduci, who died long before I was born. She says that the recipe instructions were written by Rose but that the title was written by her (Grandmom). She says that their handwriting was always almost exactly alike, and I can attest to it. I was under the impression that the same person wrote the title later on as an afterthought. I'm excited to include a recipe by my Great-Aunt Rose in this blog.
*If you want to fancy this recipe all the way up to authenticity and homemadeness, I suggest you find another Chicken Cacciatore recipe. However, if you're satisfied with a few minor improvements, or can't find an ingredient or two, here are my suggestions:
8oz. of fresh mushrooms should be an equivalent amount as a "small can of mushrooms." Wash and slice them before putting them in the sauce as directed.
You could probably skip the mustard if you can't find any, or put it 1/2-to 1 tsp. of dried mustard mixed with a little extra lemon juice or vinegar (or wine!).
If you can't lay your hands on ketchup, 1/4 C. canned tomato paste mixed with 2-3 TB. brown sugar, 1/4 tsp salt, and 1/2 C. water would probably do.
BUT, I repeat BUT do not try to incorporate all of these substitutions into one dish. These are "make do" type substitutions. Putting them all together would almost certainly lead to the culinary waste of a "3-4lbs chicken pieces". I say "culinary waste" because, if you're really Italian, or just insufferably cheap, you will eat what you created anyway, gagging and choking all the way because "must not waste!"
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