Chicken Verdiccio

[SPAGo 98]

what is in this? (besides chicken, duh)

 

[Pam]

I have no idea!?

If it were me, I'd just order out for pizza, Hes!!
Pam

 

[lilboo]

Mushrooms, pepper, uh black olives...why???

I'm with Pam, Hes!!!

 

[antnee]

Chicken Verdicchio
This dish was inspired by La Groceria, an Italian restaurant in Cambridge, MA. It gets its name from a type of white wine, but you can use any white wine you have around as long as it's not too sweet. Please note that all quantities are approximate; I don't measure when I cook.

Cut 1/2 lb boneless, skinless chicken breast into thin strips. Slice 1/2 lb mushrooms and a a red bell pepper. Make a broth with 1/2 cup white wine, the juice of a large lemon, a tablespoon of butter, and half a cube of chicken boullion. Start simmering the chicken and mushrooms. The mushrooms will fill a whole large frying pan at first but they will get smaller as they cook. Stir the chicken and mushrooms to make sure they get cooked on all sides. Add the red pepper after a minute or two. Then drain a jar of artichoke hearts and cut off the tough bits (why do they leave those on?). Cut up some olives (kalamata or Alfonso). (The olives are optional, as is everything else in this dish.) Add the artichokes and olives when the mushrooms are almost done--they just need to be warmed. Add a bit of salt. Stir in some flour. If you're a hot-shot cook you could make roux, because if you stir the flour straight into the broth it will make some small lumps. I think of the small lumps as "dumplings" and don't worry about them.
Serve with rice. Serves about 3.
Note: for a vegetarian version, try potato cubes instead of chicken (I don't think tofu would work well).

 

[Wagamama]

that sounds delicious!!!!!

 

[SPAGo 98]

they served it in the dining halls tonight and it was actually good...

and i thought it was artichoke hearts but i wasn't sure, so i searched online but couldnt find it. thanks lilboo & antnee.

 

[Tony-NJ]

something to try. That sounds good.

 

[piratesmate]

Mmmm, this sounds good! I've never heard of it, but think I'll try this soon.

d

BTW - I keep a container of Wondra flour around for when I don't want to mess with a roux. You can pour it right in without getting lumps. For those who don't know, it's flour that's ground especially fine. I think of it this way: Wondra is to flour as confectioner's sugar is to white sugar.

 

[aprincessmom]

La Groceria

mmmmmm...LaG! Hes, it's much better at LaG than in your cafeteria. Trust me. Every thing at LaG is wonderful. And it's only one red line stop away from you in Central Square.

 

[caitycaity]

yum yum! that sounds really good!

 

[SPAGo 98]

Originally posted by aprincessmom
mmmmmm...LaG! Hes, it's much better at LaG than in your cafeteria. Trust me. Every thing at LaG is wonderful. And it's only one red line stop away from you in Central Square.

thanks, i'll have to check it out sometime.

 

[wvjules]

LOL I thought it said "chicken verdict" at a quick glance. I was wondering what the chicken did.