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Originally posted by Sydney
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Sydney.....I don't think that I would add the eggplant. The flavor might over-power the others. I have to think of a good substitute, for those who don't like fennel. (Perhaps squash, or string beans) You can use drumsticks, and thighs with bones, tho. I have done this in the past.....When you brown the chicken parts, just cook them a little longer, so that you are sure that they will be cooked through.Angela
If you change the way you look at things, the things you look at change.
BTW, I'm still keeping track of how many times you annoy me.
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Thanks Angela.
I've never had fennel but if you like it that much, I'm keen to try it. The only problem is the 4 kids who may or may not choose to be fussy. I'm going to make it for tonight's dinner as had menu-planned upto yesterday only. So I need to go shopping today anyway. I'll get some fennel too. They may like fennel if they try it.
Will let you know how I go.Syd
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Good Luck....I hope that they like it.Originally posted by Sydney
Angela
If you change the way you look at things, the things you look at change.
BTW, I'm still keeping track of how many times you annoy me.
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HElp!!!!
HELP!!!
What do you do with the fennel? It was leftover, so I am sauteeing it and throwing it in with the onion/pepper mixture
And when you add the tomato paste, it also says to add wine, but how much? white or red? I'm gonna guess and throw in 1 cup of red wine if Ang isn't around....
eta: crisis averted, I found Ang. 1 cup dry white wineComment
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Oops, sorry....I re-read the recipe, and noticed that I left out one or two other bits of info, too. I have now included them........I hope it turns out well.
Originally posted by GlitterHELP!!!
What do you do with the fennel? It was leftover, so I am sauteeing it and throwing it in with the onion/pepper mixture
And when you add the tomato paste, it also says to add wine, but how much? white or red? I'm gonna guess and throw in 1 cup of red wine if Ang isn't around....
eta: crisis averted, I found Ang. 1 cup dry white wineAngela
If you change the way you look at things, the things you look at change.
BTW, I'm still keeping track of how many times you annoy me.
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Just a follow-up. I did make it that evening as I had planned but couldn't get fennel. I went to two places and still no fennel.
So I'm going to get it next time I'm at the markets. The local fruit & vegie shop and supermarket is obviously not going to cut it. They didn't have porcini mushrooms either.
This area of Melbourne is pathetic! The markets are half an hour away and only open 3 days a week.
Anyway, so I used the string beans you suggested Ange, and added regular mushrooms. I used a green capsicum as I really don't know what an Italian pepper is and nothing at the supermarket or greengrocer said "Italian Pepper"!
I also topped it off with a few olives at the end just because I love olives. I'm the only one who eats it so just pick it out of the pot when serving for myslef.
Even with all the variations, it was still delicious. Good thing I had a bottle of dry white wine and just used that because that's all I had.
Next time, I'm at the markets, I'll get the porcini mushrooms, fennel and chicken thighs. Will try it again properly and tell you how I go.
Thanks for the delicious recipe!
SydComment
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Sydney.....I'm glad that it turned out well. This is the type of recipe that you can use substitutes, because it's a basic chicken and wine recipe. I should have told you to use chicken broth instead of the mushroom water. I do that, and find it makes for a better sauce.
An Italian frying pepper is the long, narrow ( about 4-6 inches long & 2" in diameter) light green colored pepper.....They are one of my favorites. I love them stuffed....Yum!!
Angela
If you change the way you look at things, the things you look at change.
BTW, I'm still keeping track of how many times you annoy me.
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Ahh, I think they're the ones we call banana capsicum. My kids love them.SydComment
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I will be attempting this today so I hope I don't screw it up.
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Good luck! Tell us how it went.Originally posted by bigfrankI will be attempting this today so I hope I don't screw it up.SydComment
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Frank....If you want, you can use canned 'Chicken broth' instead of the mushroom water. It will add a bit more flavor.Originally posted by bigfrankI will be attempting this today so I hope I don't screw it up.Angela
If you change the way you look at things, the things you look at change.
BTW, I'm still keeping track of how many times you annoy me.
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I have both, I also have Consomme which do you think is best?Originally posted by ArtsieAngTimeshareforums Shirts and Mugs on sale now! http://www.cafepress.com/ts4msComment
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Use which ever you prefer the flavor of, between the broth and the consomme.
Originally posted by bigfrankAngela
If you change the way you look at things, the things you look at change.
BTW, I'm still keeping track of how many times you annoy me.
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OK I will go with the Consomme since I have a ton of it.Originally posted by ArtsieAng View PostTimeshareforums Shirts and Mugs on sale now! http://www.cafepress.com/ts4msComment
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It came out great. I did use the Consommé and mushrooms together. I also had to sub white wine vinegar for red. And I know you told me not to use Chicken breast but I did because I do not care for legs and thighs unless they are my wifes.:abused I Served it over Rice and was very tasty. The tomato paste gives it a sweat taste to it.
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