for family meals :
Chicken Legs Milanese
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
Tblsp olive oil
1/2 lb sweet Italian sausage, casings removed
1/4 cup chopped onions
1/4 cup diced carrots
1/2 cup diced celery
1 Tblsp. chopped garlic
1/2 cup sliced small mushrooms
3 oz baby spinach, stems removed
Fresh or dried basil to taste
Salt and pepper to taste
2 egg whites
1/2 cup plain bread crumbs
1/2 cup grated Parmesan
1/2 cup grated Asiago cheese
6 - 8 boneless chicken leg quarters
1/2 cup chopped onions
Another 1/4 cup diced carrots
Another 1/4 cup diced celery
Another Tblsp. minced garlic
3/4 cup diced tomatoes
1/2 cup dry white wine
2 Tblsp tomato paste
Up to 2 cups chicken broth
12 oz Angel Hair pasta
Fresh chopped parsley and grated Parmesan for garnish
olive oil in skillet. Add sausage, breaking it up
fine as you cook with a fork and cook until done,
about 4 - 5 minutes.
the 1/2 cups each of onions, carrot, celery and garlic
and cook another 4 - 5 minutes.
the mushrooms and spinach and cook for 2 - 3 minutes.
mixture into a mixing bowl, salt, pepper and add basil
egg whites and cheeses and mix with spoon.
and pepper the leg quarters inside and out lightly.
the leg quarters with as much stuffing as to easily
close and secure with toothpicks.
2 - 3 tablespoons of olive oil in a small Dutch oven
skillet. Broth the chicken on all sides, remove from
pan and set aside.
onions, celery, carrot, garlic and tomatoes to the
hot pan and sauté 3 - 4 minutes. Deglaze with
the 1/2 cup of wine.
chicken to pot, cover and braise at 350° in the
oven for 30 minutes or until you reach an internal
temperature of 165°
serve family style:
pasta in salted water until al dente and drain.
the pasta in some of the tomato braising liquid and
place in a large platter.
chicken portions on top of pasta, ladle a little sauce
over the top and sprinkle with freshly grated Parmesan
and some chopped parsley.