CHEF CARLO SAUSAGE LEMON CHICKEN ITALIANO Ingredients 2 whole frying chickens disjointed into 8 pieces, then and 2 whole chicken breasts, then halved 3 med lemons, halved 2 sprigs of rosemary, or 1 tbs dry 1/2 cup pure olive oil 8 whole Italian (hot optional) sausages, 3 medium onions thinly slices 5 medium/lager red peppers stemmed, seeded and julienne 2 pound ripe Roma tomatoes (6 medium) blanched, skinned, and julienne (or 2 lb 3 oz can imported tomatoes) ½ sm can tomato paste salt and fresh ground pepper to taste 2 tbs fresh oregano or, 1 tsp dry 2 tbs fresh basil or, 1 tsp dry 1 ½ lbs fresh or dry pasta of choice Preparation Marinade chicken in squeezed lemon juice, (include lemons) and rosemary, add a little water and oil, at least 3 hours, refrigerated. Toss occasionally. 1. In oil, sauté chicken (dried) on all sides. Put in bowl when browned. Brown sausage next, and remove. Pour off all but 4 tbs fat and return chicken and sausage to pan. Add onions and garlic. Cover and cook until onions are translucent and soft (approx 8 minutes) 2. Remove cover and stir to coat thoroughly; then add peppers. Stir and cover the pan. Cook for another 8 minutes. 3. Finally, add tomatoes, stir, and add oregano, basil, salt and pepper. Cook, uncovered, stirring frequently for 5 minutes, add tomato paste, and simmer for additional 30 minutes or longer. 4. Chicken can be prepared in advance up to several hours, or even over night. 5. To serve, reheat and spoon with the sauce into a large dish. Surround with cooked homemade linguine or 1 ½ lb cooked pasta.
Posted on: Wed, 13 Aug 2014 17:47:33 +0000
Trending Topics
Recently Viewed Topics
© 2015