Skip to main content

Smothered Chicken


Auntie Lisa's Smothered Chicken
*******
This recipe comes from Auntie Lisa.  We’ve made it a lot because it’s SO good and SO easy. Serve with rice on a dinner plate, OR serve it on top of a mound of mashed potatoes, or mashed cauliflower in big individual soup bowls.

4 lb Chicken
2 lb potatoes, cubed (I like to use 1 lb russet, 1 lb new potato*)
1 onion, sliced in slivers
*
1 can tomato sauce (16 oz)
5 tsp salt (less salt if using cooking wine)
½ C olive oil
½ C water
¼ C vinegar, white
12 green olives (add more if desired)
1 tsp capers
12 cloves garlic, minced
1 C white wine** (optional)

  1. Place chicken, onion and potatoes in large Dutch oven pot.  In medium bowl, combine all other ingredients.  Pour over chicken, onion, and potatoes in pot.  Bring to a boil, and then reduce heat to medium. 
  2. Cover and let boil one hour.
For crock-pot:  Place chicken, onion and potatoes in large crock pot.  In medium bowl, combine all other ingredients.  Pour over chicken, onion, and potatoes in crock-pot.  Cook on high for 5 hours.
or Cook on medium for 8 to 10 hours.

*The russet potato usually falls apart, thickening the sauce.  By adding a new potato, you get some potatoes that maintain their shape.
** I don’t cook with alcohol, but I’m keeping the recipe “as is” for those who do.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to