Sunday, February 7, 2010


An old family recipe
By: Judy Giordano aka Mom
· 2 – 15oz cans Hunts tomato sauce
· 2 – Hot pickled cherry peppers (no seeds) + 1 Tablespoon of the juice
· 2 – Bay leaves (optional)
· Black pepper, parsley, basil and oregano to taste.
Place all of the above ingredients in a large sauce pan and simmer.
*While the above sauce is simmering make the chicken.
· Chicken wings (I use one family size package containing 12 – 16 wings)
· 1 clove garlic, chopped fine
· 1 small onion, chopped fine
· ½ cup white wine
Fry chicken wings in oil until browned on both sides then and all of them to the sauce that you have simmering.
In the same pan you used for the chicken sauté 1 small onion & 1 clove of garlic, cook until soft and light brown. Add ½ cup of white wine to deglaze the pan and add all of the pans ingredients to the sauce.
Cook the above for approx 35 minutes or until chicken is fully cooked and will be starting to fall off the bones. For a bold taste add in more of the cherry pepper juice (no seeds)
Serve over polenta or linguine.

When I want a very bold flavor I will increase the garlic, onion, cherry peppers, wine and cherry pepper juice. This is the kind of recipe that you can play around with easily to adjust the flavors.

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