Mamas Italian Chicken Recipes

Steps:

• Cut each chicken into 4 pieces.
• Combine oil, salt pork and butter in a good-sized pot; heat.
• Add onions and brown slowly.
• Add the chicken pieces and chopped livers and gizzards and brown for 10 minute.
• Chop garlic, rosemary and parsley together and.
• add to the chicken along with the pepper and salt; stir well.
• Cook for 5 minute Add tomatoes and tomato paste and cook slowly for about 30 minute.
• ,or until done.
• Check for seasoning.
• Do NOT overcook.
• This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.

Steps:

• In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
• In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Steps:

• Pour miremoix and chopped fennel into the bottom of a greased 3 1/2 to 4 1/2 quart slow cooker.
• Place the chicken on top of the vegetables.
• Sprinkle with the salad dressing mix.
• Pour chicken broth over the top.
• Cover and cook on high heat 4-5 hours or low heat 8-10 hours.
• Serve on a nest of buttered noodles, orzo, or creamy risotto.
• Sauce Option: Remove the chicken from the chicken stock and vegetables.
• Pour the mixture into a medium sauce pan and reduce by 2/3.
• Take the remaining mixture and pour it into the food processor and process until smooth and creamy.
• Drizzle over the chicken and noodles.
• Garnish with grated asiago cheese and chopped scallions.