|Italian Food (Penguin handbooks)|
|by Renato Guttuso|
When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many...
Results 1 - 10 of 107 for italian stewed chicken
Wash and cut chicken into pieces; remove ... portion of the dumplings and some of the broth/gravy. Top with sprinkled parsley and pats of butter, if desired.
In oil and ... meat cubes or chicken pieces, slowly, on ... and continue to stew at low temperature ... moist. Sprinkle with fresh chopped parsley and serve.
In large stock pot, combine shredded meats, tomatoes, tomato sauce, onions, bell pepper, vinegar and sugar. Bring to a boil. Reduce to medium heat. ...
In a skillet, heat olive oil and sauté onion and garlic till browned. In mixer, blend tomatoes or mash by hand to medium bite-size consistency. Add ...
For sauce; In a large skillet, cook chicken or turkey and ... sweet green pepper, Italian seasoning, salt, bay ... bread rubbed with garlic and toasted.
In a 3 ... and onion. Place chicken on vegetables. In ... tomatoes, tomato paste, Italian seasoning, and garlic. ... fettuccine. Sprinkle with Parmesan cheese.
In a 16 ... a boil. Add chicken. Cook uncovered ... basil, pepper and stewed tomatoes. Let boil ... some of the salt be added at the table by each person.
In a 10" ... Wash and dry chicken pieces. Sear chicken ... minutes of cooking. Serve with Vienna bread or hard rolls, by itself or over linguine or spaghetti.
Place chicken in baking dish. ... Cook, stirring constantly, until thickened. Pour over chicken, top with cheese. Bake an additional 5 minutes uncovered.
In large skillet, cook chicken in hot oil ... degrees for 30 to 35 minutes. Sprinkle on cheese. Let stand 5 minutes, uncovered, until cheese melts. Serves 6.
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