Chicken Cacciatora

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             FOOD FUNNY
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Thanks to Rosemary Zwick for these fractured food advisories:

In the instructions for a Korean kitchen knife: "Keep out of children."

On a packet of peanuts served on an internal flight in China (written in both English and Chinese): "Open packet and eat contents."

On packets of Sainsbury's peanuts: "Contains nuts."

On a bottle of flavored milk drink: "After opening, keep upright."

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             TODAY'S RECIPE
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This recipe is from the legendary and now defunct Mama Leone's
restaurant in New York City. The word "cacciatora" refers to the
hunter's wife whose job it was to cook whatever the hunter brought home.
Most "alla cacciatora" recipes call for mushrooms, but this one does
not. Who am I to argue with Mama Leone?

Chicken Cacciatora

2 chickens (about 2 1/4 lbs, 1 kg each)
1/4 cup (60 ml) olive oil
2 ounces (60 g) salt pork, diced
4 Tbs (60 ml) butter
1/2 lb (500 g) onions, peeled and diced
2 chicken livers and 2 gizzards, finely chopped
2 garlic cloves, finely chopped
1 tsp (5 ml) chopped fresh rosemary, or 1/2 tsp (2 ml) dried
2 Tbs (30 ml) chopped fresh parsley leaves
Salt and freshly ground pepper to taste
2 cups (500 ml) canned peeled plum tomatoes, chopped, or 4 medium-sized
ripe tomatoes, chopped
1 Tbs (15 ml) tomato paste

Cut each chicken into 4 pieces. Combine the olive oil, butter, and salt
pork in a large, heavy pot and cook over moderate heat for 2 minutes.
Add the onions and cook over moderate heat for 10 minutes, until lightly
browned. Add the chicken pieces, chopped livers and gizzards, and brown
for 10 minutes. Add the garlic, rosemary, parsley, salt, and pepper and
stir well. Cook for 5 minutes, then add the tomatoes and tomato paste,
stir, and cook covered over low heat for 30 minutes, until the chicken
is done. Taste and adjust the seasoning if necessary. Serve with cooked
spaghettini or pasta of your choice, with the sauce spooned over it.
Serves 4 to 6.
Received on Wed Mar 11 18:39:42 2009