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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken in the Pot Sicilian Style Recipe

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This recipe for Chicken in the Pot Sicilian Style is from Torre Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 2-lb. frying chickens cut into serving pieces, or
pieces of cut up chicken
2 qts. water
1 medium onion, quartered
4 stalks celery, chopped
2 carrots, chopped
3 sprigs parsley
1/2 cup whole tomatoes
1 walnut-size piece Romano cheese
1 tbsp. salt
1/4 tsp. black pepper
1 cup uncooked vermicelli (can add more) or other small pasta
1 cup grated Romano cheese
Directions:
Directions:
Place chicken, water, onion, celery, carrots, parsley, tomatoes, piece of cheese, salt, and pepper in a large kettle. Bring to boil and skim surface. Cover and simmer until chicken is tender - about 1 hour. Take out chicken, remove bones, cut up chicken, and return to kettle. Bring soup to boil, add vermicelli and cook until tender - about 5 minutes. (I usually cook more of the vermicelli, soup mac, or other small pasta in a separate pot and then add to the soup.) Serve with grated cheese.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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