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Sunday, May 13, 2012

Cindy's Raspberry Chicken

This recipe comes from my dear friend, Cindy Wolodkin.  I would have never tried chicken and fruit...I'm so glad she made it for me years ago;  It's now a family favorite!

  1. 4  Whole, boneless, skinless chicken breasts 
  2. 4 Tbl. Butter 
  3. 1/2 cup Finely chopped onions 
  4. 1/2 cup Raspberry vinegar (I've used apple cider vinegar and smashed raspberries, grape jelly or homemade cranberry sauce )
  5. 1/2 cup Chicken broth (buillion cubes and water work as well)
  6. 1/2 cup Heavy cream (I've used fat free milk mixed with cornstarch)
  7. 4 Tbl.  Canned crushed tomatoes (I've used diced, canned tomatoes in a pinch)
  8. 1/2 cup  Frozen raspberries (I've used grape jelly, and homemade cranberry sauce...all good)
  1. Split and flatten the breasts.  In a large skillet melt the butter.  Add the chicken  and cook for 3 minutes on each side.  Remove and reserve.  
  2. Add the onion to the fat in the pan and cook for 15 minutes.  
  3. Add the vinegar and cook uncovered until the syrup is reduced to 4 tablespoon.  
  4. Whisk in the chicken broth, heavy cream, and crushed tomatoes.  
  5. Simmer for 1 minute.  
  6. Return the chicken to the skillet and simmer gently in the sauce, basting often until done, about 5 minutes. 
  7. Remove the chicken.  
  8. Add the raspberries to the sauce and cook over low healt for 1 minute. 
  9. Pour the sauce over the chicken and serve over cooked linguine.

Sunday, May 6, 2012

Crockpot Chicken Cacciatore: Giuseppe's Copycat

This one is a Jack and Joe approved favorite!  It's also Mom-approved because I can get it ready the night before, put it all in the crockpot, pop it out in the morning, set the timer and dinner is ready, sans pasta when we walk in the door in the evening.
Joe swears this is very close to the old Giuseppe's chicken cacciatore, before they changed the recipe.  I think he's right.

Here is my version:

2.5 - 3 lbs of chicken (pieces, breasts, skinless or not whatever you like: although I think a mix is best)
1 large onion, chopped
8-12 ounces button mushrooms (small ones, use whole: large ones, quartered)
1/2 t red pepper flakes
5 cloves mashed and roughly chopped
2 tsp italian seasoning
1 tsp thyme
1 can whole, peeled tomatoes, with juices
1/2 c. red wine (white will do in a pinch)
1/4 c. tomato paste
2 T fresh basil chopped
dash of salt & pepper
cooked pasta of your choosing for serving


  1. Add chicken pieces (skin or not..up to you) to crockpot.  I often put them in frozen, remember, this will be in the fridge overnight and then on the counter until the crockpot starts to do it's thing.
  2. Add the garlic, onion, and basil on top of chicken.
  3. I like to whirl all the following in my food processor, at the very least you need to whirl the tomatoes or use diced.  Whirl tomatoes, wine, tomato paste, salt, pepper, red pepper flakes, italian seasoning, thyme in the food processor and pour over chicken.
  4. Stick the crock in the fridge.
  5. In the a.m., get the crock out and place on counter.  Set time for 4.5 hours before you arrive home. Set temperature control to high.  You could also do this for 6-7 hours on low.
  6. Serve over pasta; Serves 5-7.