"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gemma's Chicken Recipe

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Gemma's Chicken image
Gemma's Kitchen around 1978


This recipe for Gemma's Chicken, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Farbstein Family


Small amount of olive oil to cover pan
1 medium yellow onion, chopped
3-4 celery stalks, chopped
1 carrot, chopped
2 Tbsp of fresh parsley, chopped
rosemary, to taste
basil, to taste
1 bay leaf
crushed red pepper, pinch
approximately 1 inch square of salt pork (or 1-2 tbsp butter or bacon fat)
1 garlic glove, chopped
1-2 lb of chicken breasts or thighs cut into serving size pieces
1 glass white wine
half of 8oz can of tomato sauce
chicken stock


Warm olive oil in pan then add everything, up to but not including chicken, to pan and lightly brown. Once lightly browned, add the cut-up chicken. Brown lightly on both sides and simmer for about 30 minutes. Add wine and simmer a little while, then add half a can of tomato sauce. Let cook slowly until tender adding stock so you have enough sauce for serving. Serve over creamy polenta.

Personal Notes:
Personal Notes:
This recipe, from my great-grandmother Gemma Macario, was handed down to me on an old index card. “Back in the day” it was her rabbit recipe. It was always a favorite growing up, and takes me back to the days spent sitting in my great grandparent’s kitchen, eating breadsticks and hard candy, while the adults drank wine made from the grapes grown in their backyard. To them, family was everything and sitting around the table together was important. I never forgot that lesson and strive to have a family meal every day. She served it over creamy polenta, but feel free to put it over anything you like….just make enough sauce.




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