My Little Recipe Book
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Such a classic recipe, you can’t go wrong. Ideal for a midweek dinner.
I thought so too, but I would gladly serve this to company. Thank so much for stopping by.
What a lovely dish Madonna and one I’m not familiar with. Potatoes are fine with me since we don’t eat much pasta anyway. We also have a very good butcher. I like you highly recommend that everyone get to know their butcher and get to know their name too. It will pay off I promise.
Sam
Sam, this did not taste like a quick meal. As for getting to know the butcher, there are so many people they don’t have time for us anymore, but I was just lucky to have found a good one. I always ask for the piece they would bring home to their mother. It almost always works. That and a smile.:)
It looks good..I have a lot of alcohol here and we don’t drink it..it has been bought through the 42 yrs for occasions..and a lot is from Jacques’ dad..but no..I don’t buy more for 1 recipe..alcohol is $$$ here much less in NH and FL..not sure re california..I would need Calvados..etc..
I have a quick question Madonna which cream did you use for the crème fraiche?
I used reg 10% and it didn’t take..
Thank you!
Monique,
I bought organic heavy whipping cream from Trader Joes. (NOT Ultra). I am not sure the butter-fat content. I did a little research before responding. Heavy cream is over 33%. If you used 10% that is less than what we call half & half. I am sorry, that will not work.
https://en.wikipedia.org/wiki/Butterfat
Monique, I hope you will give it another try, it is so luscious for both savory and sweet dishes.
Success!!! I knew this had Jacques’ name written all over it..he loves it..thank you!
LOL..you are right:)
I am so happy to see an lol, I was so afraid you would be mad at me. Please try again, I think you will be pleased and it is so nice to have on hand.
Mad at you?
Oh no no no no…:)
Ha-ha — classic Italian fare served with mashed potatoes??? You’ll be pleased to hear that my husband’s family is second generation Sicilian and routinely eats meatballs and sausage atop mashed potatoes!!!
You have made me so happy, I was sure I would lose all credibility.
I totally get the vodka thing.
My grocery liquor department sells smaller “airline” size bottles of spirits.
Have found a little bottle or two will comprise the ingredient I need without the investment in a big bottle. Regards, Pat
I used to work close to a place that did sell the “airline” size, but I am not in that area anymore. When I was there I bought several to test on recipes, they teased me about buying “roadies”. It confused me and he said people buy them to have “one for the road. That kind of freaked me out. I said, “just for the flavor or as vanilla”.
One place where I sometimes buy meat has butchers like that. In fact they’re insulted if you don’t let them cut up the meat for you. Having stir-fry? They want to cut the meat into bite-size pieces. But I like to do it myself. 🙂 Although we’re not big vodka drinkers we do have it on hand, so that wouldn’t have been a problem for us. I think you can skip it — although it does add something. BTW, there’s a pie crust recipe that uses vodka that’s really good. You might want to look that up sometimes (I believe it’s the Cook’s Illustrated people who did it.) Super dish — thanks so much.
I’ll check that out John. Thanks for stopping by.
This looks wonderful and honestly, I think I’d prefer mashed potatoes. Of course I don’t have a drop of Italian blood in my lineage!
Our Midwest is showing. 🙂 Thanks for stopping by, I love hearing from you.
This does look good, and similar to a dish I make regularly with chicken breasts pounded thin. I have to give kudos to another home chef that knows the definition of Mise en Place!
I will be over to check your version out. I really, really need Mise en Place since I have been know to leave out ingredients at times. It is my way of assuring all the ingredients make it in the dish. Thanks for stopping by.
Your chicken pomodoro looks fabulous, Madonna. I would love it with mashed potatoes or pasta. I guess even polenta would be good, too. It’s such a colorful dish, and so quick and easy. I’m like you, and would’ve subbed chicken broth for the vodka. Thanks for another great recipe.
Kitty, I think you would like it, and it is so easy. I thought about polenta, but I was out of that too. I fixed that when I went to the market this week. Try as I may, I always fall short of being organized.
While I like Italian dishes that are prepared in a vodka cream sauce, I think your version sounds and looks absolutely delicious. Serving it on mashed potatoes would make me happy any day.
Thanks Karen.
This looks really good. A great way to enjoy chicken.
Thanks for sharing.
Velva
Wow, that was nice of the butcher! We have a wonderful store that isn’t too long of a drive that sells only poultry and it’s wonderful. Would love to try this! We always have vodka in the house, because we do a lot of entertaining – especially in the summer and have friends and family who enjoy vodka tonics and Cosmopolitans. The other option is you have a liquor store handy, is to buy the mini bottles that probably contain about 1/4 cup – maybe less. I’ll bet it didn’t make too much different in the recipe though.
Susan, give this a try for you and your husband, I bet you will like it enough for entertaining. So easy. I guess I am going to search out a mini bottle because now I can’t stand not knowing. Thanks so much for stopping by. It thrills me when good cooks take the time to comment.
What a lovely dish! My husband and I would love it. We do have the vodka….LOL
Anything with cream sauce, my husband loves. Thanks for giving me some great ideas on what to make for dinner. I would love if you share this post at our link party today, Dishing It & Digging It at 4:00 EST. Happy Spring.
Thanks so much Linda. Please let me know your thoughts after you make this.
This looks so delicious! I’m going to try it out this weekend. Thanks so much for sharing at Funtastic Friday!
This looks like a crowd-pleaser, Madonna. I think it would be a great dish for company. I can almost taste it! I hope you’ll come and share at Best of the Weekend on Friday night!
Amy, You have been unspammed. So glad to hear from you.
Hi Madonna,
What a lovely Chicken Pomodoro, we will just love your recipe! Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
Miz Helen
It looks and sounds like a wonderful recipe! And let’s be frank, what man Italian or not, doesn’t love meat and potatoes? lol
Looks great!
Lovely dish Madonna. I don’t think the vodka is necessary especially when it is only 1/4 cup. I have a bunch of tiny liqueur bottles that I have bought when a recipe calls for Framboise, Amaretto, etc. Too bad they don’t make tiny bottles of vodka, rum or whiskey. Love your exchange with Monique. Great photo too.
Thanks Penny, you are such a good cook, I take it as high praise. I was panicked when the Crème fraîche failed for Monique. All the recipes I have gushed 🙂 about have all been really good recipes,(in my opinion), so to have it fail really upset me. I was afraid she would write me off, but as her blog reveals she is a kind person. As for the booze I think I have found a source for those little bottles so I won’t have to buy a big-O-bottle just to flavor a specific dish. 🙂