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The Great Weldini
91 civic
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8,901 Posts
Discussion Starter #1
i've dated so many italian girls living in NY and work in so many italian resturants growing up. that my last job was in Aquinos in Rome, NY. the owner butch(before he died) hated me cause he used say wht the fuck is this world coming to when a damd puerto rican can cook italian food better than a italian. lol. but i've learn how to cook this from alot of my ex's moms that i really don't know any measurement. i just eyeball everything. so beared with me.

INGREDIENTS

Whole or Half Chicken
Olive Oil
Red, Yellow and/or Green Peppers
Onions
Button Mushrooms
Oregano
Chopped Tomatoes, canned or fresh
White Wine(don't skimp, get good cooking wine)
Chicken Stock

here's all the ingredients



chopped green, red and mush...



place some olive oil in the pan..



now sheared the chicken don't cook it thru.



now place the slice onions in and keep cooking till it gets soft..



onions are stating to look soft take the white wine and do a full circle.



now it important the you use good white wine cause t will make your dish or ruin it.



now when it starts to bubble add the remaining veggs...

 

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The Great Weldini
91 civic
Joined
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8,901 Posts
Discussion Starter #2
now as the peppers start to get blanch add chicken soup.. again just do a full circle with the soup.



now add the tomatoes



now stirr brind down the stive to med-low..



and this is the final result.



you usually eat this with pollenta(which is like a corn meal semi solid), some ppl with white rice. for me the best way is with garlic bread...
this works awesone with venison and wild game. it tones down the game taste to almost nothing...
 

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BMX bike
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2,938 Posts
good tip about the wild game, I bet that works well.
 
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