We were lucky, the weather kind of behaved itself and although it was snowing in the evening, it wasn’t really very much and certainly not enough to discourage driving, so our guests arrived OK. I still got extra cannoli though, they only ate one apiece. We started with an antipasto:
This contained marinated mushrooms, artichoke hearts and peppers, olives, grape tomatoes and smoked oysters. Practically everything disappeared except maybe a couple of tomatoes. Then we had Pollo alla Cacciatora
accompanied by Italian green beans and Polenta, I actually made way too much Polenta so I cut some of it into triangles and baked it covered in Parmesan.
finally the Cannoli which you have seen pictures of. Not much of anything was left. The meal was voted delicious by everyone and I was knackered. Matt didn’t do anything this time and that was a mistake on my part.
I regret I have had little or no opportunity to read other blogs in the last day or two. I will be good and catch up.
This is the recipe I used for the chicken, it was taken from a cookbook I have had a looooong time and was written at a period when the English hardly used garlic at all, so with some of the directions, you should perhaps use things “to taste”.
Pollo alla Cacciatora
Braised Chicken with Black Olive and Anchovy Sauce
A 2 1/2 to 3 lb. chicken, cut up (think I will use chicken breasts) (I actually used chicken breasts)
1 1/2 Tbs olive oil
1 oz. finely chopped onions
1 tsp finely chopped garlic
6 tbs dry white wine
t tsp wine vinegar, preferably white
6 tbs chicken stock
1/2 tsp dried oregano, crumbled
1 bay leaf
1 tbs slivered back olives
3 flat anchovy fillets, rinsed, dried and chopped
Wash the chicken and pat dry. Season with salt and a little pepper.
Heat the oil in a large, heavy pan. Fry the chicken a few pieces at a time starting them skin side down and turning them when the skin side is browned. Transfer the browned pieces to a plate. Now pour off almost all the fat from the pan leaving just a thin film on the bottom. Add the onions and garlic and cook them over a moderate heat, stirring constantly, for 8-10 minutes, until they are lightly coloured. Add the wine and vinegar and boil briskly until the liquid is reduced to about 3 tbs. Then pour in the chicken stock and boil for 1-2 mins. stirring constantly and scraping in any browned bits that cling to the pan. Return the browned chicken to the pan, add the oregano and bay leaf and bring to the boil. Cover the pan, reduce the heat and simmer, basting occasionally. In about 20 mins. the chicken should be done, juices should run clear when a thigh is pieced with the tip of a sharp knife.
To serve, arrange the pieces of chicken on a heated dish. Discard the bayleaf and boil the stock left in the pan until it thickens slightly and has the intensity of flavour desired.Stir in the olives and anchovies and cook for a minute or so longer. Pour the sauce over the chicken and serve.
Time Life International.
Have a great day