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Post by cyberobb99 on Mar 1, 2013 0:00:34 GMT -5
This classic French dish is best cooked in an open dutch oven. Ingredients: 1 cut up chicken olive oil butter 1 cup peeled, diced tomatoes 1/4 cup diced onion salt pepper basil 1 bottle dry white wine 1/2 cup chicken base 1 cup sliced cremini mushrooms 1/2 tspn chopped garlic Start by pouring 1/4 - 1/2 cup oil into your dutch oven or casserole...enough for 1/4" on the bottom, then add 4 Tbspns butter...and get it very hot. Dry your chicken pieces completely and place them skin side down in the hot oil to brown and crisp the skin. While doing this saute the onions, garlic and mushrooms, then add the tomatoes, chicken base and spices to that pan and simmer for 10 minutes. Remove the chicken from the casserole and pour the mushroom/tomato sauce in, stir, then add 1/2 cup of the wine... (drink a glass of the wine while you're waiting for the rest. Then add the chicken back in, skin side up. Cook for 30-40 minutes until done. If necessary thicken the sauce with a bit of water and corn starch and finish cooking it on the stove top. Serve on top of polenta...recipe in a separate thread.
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Post by cyberobb99 on Mar 1, 2013 0:02:20 GMT -5
I'll try to get the pics in later...does anyone know why photobucket does this sometimes? This "picture moved " crap is frustrating.
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Post by Deleted on Mar 1, 2013 0:14:02 GMT -5
I thought only floatiss did that because he constantly reformats his hard drive.
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Post by Deleted on Mar 1, 2013 12:28:05 GMT -5
Robb,
This looks like a very healthy "Mediterranean" entre. I may try this recipe.
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Post by Deleted on Mar 1, 2013 12:29:21 GMT -5
I'll try to get the pics in later...does anyone know why photobucket does this sometimes? This "picture moved " crap is frustrating. Fred told me once that he likes to goto the fotobucket site and try different codes to make the site "skip a beat"....Not sure exactly what that means but it doesn't sound good.....
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Post by Deleted on Mar 1, 2013 12:47:03 GMT -5
I'll try to get the pics in later...does anyone know why photobucket does this sometimes? This "picture moved " crap is frustrating. Fred told me once that he likes to goto the fotobucket site and try different codes to make the site "skip a beat"....Not sure exactly what that means but it doesn't sound good..... Why don't you go make some more fake screen names or something and stop ruining everyone's threads.
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Post by Deleted on Mar 1, 2013 12:58:33 GMT -5
WHY ?
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Post by Deleted on Mar 1, 2013 13:01:21 GMT -5
Robb, I've never had that happen with my photos so I can't help. I only get that message if I deleted the photo from photobucket. Not sure why you're having problems.
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Post by Deleted on Mar 1, 2013 13:11:27 GMT -5
Robb, I've never had that happen with my photos so I can't help. I only get that message if I deleted the photo from photobucket. Not sure why you're having problems. The problem started with this thread !!!! He was like "pics and fotos next month" and then everything got fucked up from there....duh !!!!!
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Post by Deleted on Mar 1, 2013 13:17:21 GMT -5
We need thai food photos, or in burnindope's case - thai stick photos. Opiated preferred.
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Post by goodluckchild on Mar 1, 2013 14:12:09 GMT -5
We need thai food photos, or in burnindope's case - thai stick photos. Opiated preferred. DAMMIT BOY !!!!! That does it....I'm goin to get Thai food take out tonight !!!! I WILL post fotos !!!! Not like that FONY Robb99 guy......
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Post by cyberobb99 on Mar 1, 2013 17:25:22 GMT -5
OK, I think I figured out photobucket's problem...let's try again.... This classic French dish is best cooked in an open dutch oven. Ingredients: 1 cut up chicken olive oil butter 1 cup peeled, diced tomatoes 1/4 cup diced onion salt pepper basil 1 bottle dry white wine 1/2 cup chicken base 1 cup sliced cremini mushrooms 1/2 tspn chopped garlic Start by pouring 1/4 - 1/2 cup oil into your dutch oven or casserole...enough for 1/4" on the bottom, then add 4 Tbspns butter...and get it very hot. Dry your chicken pieces completely and place them skin side down in the hot oil to brown and crisp the skin. While doing this saute the onions, garlic and mushrooms, then add the tomatoes, chicken base and spices to that pan and simmer for 10 minutes. Remove the chicken from the casserole and pour the mushroom/tomato sauce in, stir, then add 1/2 cup of the wine... (drink a glass of the wine while you're waiting for the rest.) Then add the chicken back in, skin side up. Cook for 30-40 minutes until done. If necessary thicken the sauce with a bit of water and corn starch and finish cooking it on the stove top. Serve on top of polenta...recipe in a separate thread.
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Post by Deleted on Mar 1, 2013 21:18:14 GMT -5
YUM!!!
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