I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Chicken with Rosemary

3 to 4 lb. chicken, cut up
3 slices bacon, chopped
1 Tbsp. butter
1 Tbsp. olive oil
Salt and pepper
1 to 2 cloves garlic, crushed
1/2 cup white wine
1/2 Tbsp. dried rosemary or 1 Tbsp. fresh
2 Tbsp. tomato paste
1/2 cup chicken broth

Fry bacon until just crisp. Remove bacon and pour off fat. Add butter and olive oil and brown chicken pieces. When chicken is almost brown, add salt, pepper and garlic. When chicken has browned, add wine, rosemary, and bacon. Cover and simmer for 15 minutes. Mix tomato paste and chicken broth. Add to pan and cook for 30 minutes until chicken is tender. Serve over German spaetzle noodles, or other noodles and garnish with chopped parsley. Serves 3 to 4.

A good chicken recipe from my sister, Carolyn.
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