4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 tsp salt, plus 1 tsp

1/2 tsp freshly ground black pepper, plus 1 tsp

1/4 c olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 oz prosciutto, chopped

2 cloves garlic, chopped

1 (15 oz) can diced tomatoes

1/2 c white wine

1 tbs fresh thyme leaves

1 tsp fresh oregano leaves

1/2 c chicken stock

2 tbs capers

1/4 c chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large skillet, heat the olive oil over med heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over med heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. reduce the heat and simmer, covered, until the chicken in cooked through, about 20-30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over med heat. Stir in the capers and the parsley and serve.

6 servings

4 chicken quarters or whole chicken (separated and cut from bone)

1 red bell pepper, cubed

6 cloves of garlic, crushed

10 fresh button mushrooms, sliced

1 onion, cubed

4 medium tomatoes, cubed

1 1/2 cups white wine

1 tsp oregano

1 tsp basil

1/2 tsp olive oil

brown rice

in a large dutch oven or soup pot, heat oil and add onions, garlic, bell pepper, and mushrooms.

saute for 5 minutes or until onions and garlic are translucent.

add tomatoes, wine, chicken, and spices to the dutch oven or soup pot.

fill dutch oven or soup pot with enough water to cover chicken.

cover and cook at low heat for 1-1 1/2 hours.

prepare brown rice according to directions on package.

serve in large bowls with chicken over rice.

MAKES 4 SERVINGS

3 eggs
2 cups corn flakes
honey
chicken legs

beat eggs in a bowl. pour corn flakes into a plastic bag and crush with a rolling pin. dip chicken legs in egg, then place in plastic bag with corn flakes and shake. place coated chicken legs on a cookie sheet and bake at 350 degrees for 1 hour. take out of oven and brush honey on crust. broil for 5 minutes.

1 cup biscuit/baking mix (bisquick)
1/3 cup finely chopped pecans
2 tsp paprika
½ tsp salt
½ tsp poultry seasoning
½ tsp rubbed sage
1 broiler-fryer chicken (2-3 lbs), cut up
½ cup evaporated milk
1/3 cup butter, melted

In a shallow dish, combine biscuit mix, pecans and seasonings; mix well. Dip chicken pieces in milk; coat generously with pecan mixture.

Place in a lightly greased 13”x9”x2” baking dish. Drizzle butter over chicken. Bake, uncovered, at 350 degrees for 1 hour or until juices run clear.

6-8 servings

2 1/2-3 lbs frying chicken pieces
vegetable oil
2 ¼ cups flour
1 ¼ tbs dried dill weed
1 ½ tsp salt
¾ tsp pepper
2 ½ cups buttermilk

Rinse chicken and pat dry; set aside. Fill a large deep-fry pot or electric skillet to no more than half its depth with oil. Heat oil to 325 degrees to 350 degrees. In a medium bowl, combine flour, dill, salt and pepper. Fill another bowl with buttermilk. Place chicken, one piece at a time, in buttermilk; shake off excess liquid. Coat lightly in flour mixture; shake off excess flour. Dip again in buttermilk and flour mixture. Fry chicken, a few pieces at a time, skin side down, for 10-14 minutes. Turn chicken and fry 12-15 minutes longer or until juices run clear; drain on paper towels. Let stand 7 minutes before serving.

4-6 servings