Wednesday's Dinner, 4/13/16??

[cjs]

What's on the menu for everyone today??

I'm making an old catering favorite - Chicken Carinci, haven't made it in years. with couscous or rice.

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Shoot, I'd better thaw some more chicken out - just ran across a pictures of l/o chix Carinci pizza......

[Gourmet_Mom]

That does look good.

We are having Shrimp Scampi Rissotto with Roasted Asparagus.

[Trixxee]

I'll have to look that up Jean - never heard of it.

I'm making the chicken & mandarin orange salad in Issue 111. I may sub wonton crisps for the chow mein noodles since I already have those on hand.

[losblanos1]

Old school hot dogs and onion rings, I think.

[Guest]

[karyn]

I'm with Daphne. I'll have to look that up too Jean. It looks delicious!

Tonight we're having the Steakhouse Mushroom Burgers. I'll serve them with a spinach salad.

[cjs]

Just made a batch and it is very tasty!

[Gourmet_Mom]

Jean, I'm getting no google hits for this recipe?

[cjs]

Ooops, I was referring to the salad dressing above - wrong day's thread.

chicken Carinci - Daphne, it's on page 88 of Chef's Journey...Home.

Those who don't have the book................ here's the recipe.
CHICKEN CARINCI

6 chicken breasts halves or thighs
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2 T. Olive Oil -- divided
2 large garlic cloves -- minced
3 T. capers -- drained, coarsely chopped
2 T. brown sugar
1/4 cup balsamic vinegar
1/2 cup dry white wine or Noilly Pratt Vermouth
Salt & freshly ground black pepper

Combine garlic, capers and brown sugar in a small bowl and set aside.
In another bowl, combine white wine, balsamic vinegar and 1 T. olive; set aside.

Set oven to 375°.
If brined, remove chicken from brine, rinse well and pat dry.

Spray a 9X12" baking dish with cooking spray and place chicken so edges are touching in the prepared dish, skin side up.

Rub the chicken with olive oil; sprinkle with salt & pepper. Rub the garlic mixture over the pieces and drizzle with the wine mixture.

Place chicken in the preheated oven, UNCOVERED, and bake until done (internal temperature will be160-165°), basting with juice from dish twice during the baking time.
Remove chicken from oven and let stand 5 minutes before serving.

Remove the chicken to a serving platter and drizzle some of the sauce over and around - pass the rest of the sauce separately.

Description:
"This was one of the first recipes I developed for a customer while I was catering and she was as happy with the result as I was. It's become a family favorite."

[Gourmet_Mom]

Jean, that's too funny! At first, I thought that was what you were referring to, but then I decided I was wrong. I'm glad you cleared that up.

Glad you like the dressing! William is crazy! He had a Famous Italian for lunch today. (Creature of habit that he is.). Anyway, I don't know if he was lying to spare my feelings, but he said my dressing was better. I think they may add a little sugar to theirs? I'll have to pay closer attention next time I order one.

And thanks for the recipe. You know you had me at capers! And I just happen to have all the ingredients for this. What did you serve with it. I'm thinking rice?