JudiB
09-29-2008, 09:26 AM
Ok, here is my version of Yvette's take on Mosca's Chicken Grande:
(how's that for convoluted?) :)
Here's what I do:
One whole cut up chicken, salt and pepper each piece
Two links of sweet Italian sausage, browned and sliced
Olive oil - maybe 1/4 Cup or so
One or two WHOLE heads of garlic, with the skins on, crushed
LOTS of fresh rosemary - five or six sprigs of it
Add all of this together in a baggie or a plastic container, and marinate in the fridge for 1 hour at least.
Pour the marinade into the skillet (I use a large iron skillet that has a good lid that seals) and brown the chicken, piece by piece, and remove to a platter.
After browning, I deglaze the pan with either chicken stock or white wine, and I put everything back into the skillet, cover tightly, and put in the oven for about 45 minutes - 325 degrees, (until it's done)
(how's that for convoluted?) :)
Here's what I do:
One whole cut up chicken, salt and pepper each piece
Two links of sweet Italian sausage, browned and sliced
Olive oil - maybe 1/4 Cup or so
One or two WHOLE heads of garlic, with the skins on, crushed
LOTS of fresh rosemary - five or six sprigs of it
Add all of this together in a baggie or a plastic container, and marinate in the fridge for 1 hour at least.
Pour the marinade into the skillet (I use a large iron skillet that has a good lid that seals) and brown the chicken, piece by piece, and remove to a platter.
After browning, I deglaze the pan with either chicken stock or white wine, and I put everything back into the skillet, cover tightly, and put in the oven for about 45 minutes - 325 degrees, (until it's done)