New Recipe...please!

[Oyster]

Yvette, ya know what would be good in this thread is your Chicken Grande.

Agree with that!

Let's have it!

[justagirl]

OMG, since Yvette first posted, then JudiB made the Chicken Grande and Pasta Bordelaise, it's been a staple for me. I make it for company all the time and they always love it. It's so easy and absolutely wonderful.

[JudiB]

Yvette... I've planted COUNTLESS rosemary plants... and yeah yeah blah blah everyone else says it's a weed.... lol.... hmmm....

That Chicken Grande recipe is a winner. I come from a family of notoriously good cooks, and that dish stops people in their tracks.

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 and brown the chicken, piece by piece, and remove to a platter - I use a large iron skillet that has a good lid that seals.

After browning, 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)

[kcdixiecat]

Yvette....can you post your recipe? That one must have been before my time. I'm always looking for good chicken recipes. Doug's a red meat eater and I'm not that enthused with it.....I'd love to have this recipe.

[JudiB]

Yeah Yvette, post the recipe! ROFL!!



smoooochie, KC.

[kcdixiecat]

Yeah Yvette, post the recipe! ROFL!!



smoooochie, KC.

We must have been posting our last reply at the same time. I just saw where you had posted it already. Smacks myself upside of the forehead.

[JudiB]

teehee... I do that all da' time. I'm glad I'm not the only one. LOL

[kcdixiecat]

Do you have the recipe for the Pasta Bordelaise?

[JudiB]

gosh this is making me hungry... no kidding, this is an awesome combo!!

Pasta Bordelaise

1 pack pasta
1 cup butter
5-6 green onions
white wine, about 1 cup
minced garlic
salt & pepper
parsley


Sautee garlic, onions, parsley till translucent, add wine

Pour over pasta when ready to serve


Cook pasta accordingly

(I add mushrooms)

[Yvette]

All right....I'll start a new thread. I had to think about it, cause I don't measure and don't follow recipe's per se. Then I went back and look for my pictures.