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Chicken Fricassea - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Chicken Fricassea

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  • Chicken Fricassea

    We got this recipe for our daughters' Italian teacher. She made it for us, and we adapted it to a brick oven. Molto buono.

    1lb (or how much you want) chicken legs and thighs
    1 onion, diced
    1/4 cup good olive oil
    1 cup white wine
    1/4 cup pine nuts
    1/4 cup olives

    In a medium hot pizza oven, place the onions and olive oil in either stainless steel or terra cotta pot that has a lid. The chicken should fit on one layer.

    Saute the onion until it is translucent, which should be pretty quick.

    Then add the chicken and brown. Depending on your oven, you could do this without turning the chicken. Add the wine and pine nuts and cover. Bake until the chicken falls from the bone -- it should feel stewed. Add the olives at the end to heat through.

    We had it with lentils in a vinegrette and tuscan white beans. The sauce is great. Our friends liked it.

    I looked the recipe up on Google (pollo in fricassea), and there are options where you flour the chicken before you brown it, add an egg yoke to thicken the sause, add peas, and use a mix of white wine and chicken stock.

    Either way, it's a great brick oven dish. A type of Italian coq a vin.

    Enjoy.
    James
    Attached Files
    Last edited by james; 03-27-2006, 03:44 PM.
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