I’m very lucky. You see, my mom Carol in California is not only my official (yet tragically underpaid—oops, I mean UNpaid) column proofreader—she’s also an amazing home cook and my biggest cheerleader. Whenever I get writer’s block she inspires me by describing, in mouth-watering detail, her latest fabulous dinner party entrees. Quite the entertainer she is, that Carol. Much more than I’ll ever be, fer sure.

Earlier this week, I was whining on and on and on to my mom about not feeling very well lately and being too busy to do anything—you know, normal whiney daughter stuff. Suddenly, there was an “Aha ” moment happening in my little brain: why not have MOM write my column for me this week? Heck, she’s retired-what else is she doing? So, I bribed her by telling her I’d buy her something really pretty during our upcoming trip to Sin City in April if she’d just do this one little favor for me, and she said yes. (Little does she know that the “something really pretty” I’m treating her to in Las Vegas is probably going to be nothing more than a pretty little cup of Gelato at the Bellagio, because we are also surprising my parents with tickets to see a comedian they love, named Carrot Top—sh, don’t tell.) So here’s my mom, probably after a few Scotch and waters, in her very own chatty voice, with her amazing Chicken Cacciatore recipe, plus a bonus elegant dessert idea. Take it away, Carol:

“Hi, this is Leslie’s mom Carol, substituting for my daughter Leslie Willard, who is extremely busy this week. I won’t go into detail here, just saying that I will be writing her column this week only, since she has bribed me with fabulous gifts if I would help her out. I am sure she has mentioned me a few times in the past, since she is always picking my brain for recipes and other fascinating items for this column. I live in the foothills of the Sierra Nevada Mountains in Central California; we have had quite a winter here, also. Nothing like the Adirondacks, but a tough one for us spoiled Californians. Heavy snow (two to three feet at our elevation of 3200 feet); power outages lasting for days, and many trees down due to the heavy wet stuff. We are just now beginning to see a little warm weather and signs of spring, which is my favorite season, except for summer. I was raised in Southern California and must admit, I am very nostalgic for the wonderful weather we usually had there. But I digress. I start thinking about having friends over to dinner or lunch around this time of year, since everyone can get here easily, without the ice and snow that keeps (old people like us) at home. One of my favorite dishes to serve is one I can make a day ahead, and everyone loves it. You probably have versions of it in your repertoire, but this is the one I like. It’s moist and delicious, and here it is:

CAROL’S CHICKEN CACCIATORE

Serves 6

4 chicken thighs, with skin

2 chicken breasts with skin and backbone, cut in half

2 tsp. salt, plus more to taste

1 tsp. freshly ground black pepper

1 / 2 cup flour, for dredging

3 tblsp. olive oil

1 large red bell pepper and 1 large green bell pepper, chopped

1 onion, chopped

8oz. white mushrooms, sliced

3 garlic cloves, finely chopped

1 cup white wine

1 28oz. can diced tomatoes with juice

1 cup reduced sodium chicken broth

3 tblsp.drained capers (optional)

1  1 / 2 tsp. dried oregano

1 / 4 cup coarsely chopped fresh basil leaves

Sprinkle chicken with salt and pepper. Dredge chicken pieces in flour to coat lightly. In a Dutch oven, heat oil over medium high flame. Add chicken to pan and saute just until brown, about 5 minutes per side. Transfer chicken to plate and set aside. Add the mushrooms and saute for 5 to 7 minutes, or until they release most of their liquid. Add peppers, onions and garlic to same pan and saute over medium heat until onion is tender; about 5 minutes. Season with salt and pepper. Add wine and let reduce for about 1 minute. Add chicken broth, canned tomatoes, salt, oregano and capers. Return the chicken to the pot at this point and cook an additional 30 minutes until chicken is cooked through. (If serving later, let cool and  refrigerate until ready for final heating)  Stir in fresh basil just before serving.

Carol’s note: This recipe is even better reheated, perfect for company served with rice or potatoes. I served mine with pasta shells, mixed with store-bought pesto.

CAROL’S FABULOUS

COMPANY DESSERT IDEA:

For company dessert, and other times, also, I favor something light, although if someone wants to bring a cake I would never refuse them  One of the best things to serve in the spring, inasmuch as strawberries are definitely coming into the market, is to serve whole, fresh strawberries with the stems on, in a lovely bowl, and on the side, a small bowl of sour cream and another bowl of brown sugar. People dip the strawberry first in the sour cream and then into the brown sugar, and just eat it with their hands. Or they can put the sour cream and brown sugar on their plate and then they can double dip. So simple, and you would be surprised at the people who have never tried this dessert. This is delicious served with plain pound cake, also.” Thanks, mom.  

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com. You can also find Leslie at her blog, located at www. SugarAndSpiceAdk.blogspot.com.