Chicken a la Petey

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Chicken a la Petey Ingredients

2 Chicken breast filets (these	Some chilli / chile / chilee
1 Jar prepared tomato based	Some capers (drained)
2 lg Bay leaves	1 md Onion finely chopped

Instructions for Chicken a la Petey

For this recipe I would say that one pound of spaghetti would be too much. Though I must say that I do tend towards the "too little" side of the pasta/sauce ratio question. I know with some sauces that I really like a lot of sauce, especially with my lemon, ham, chilli and cream sauce tagliatelle. But then this is sinfully good! (Recipe in the archives BTW). Or with my proper Bolognese recipe. I say proper because the recipe which I use which comes from the book "The Top 100 Pasta Sauces" (THE best pasta sauce book available, IMHO naturally). The authenticity of the recipe was confirmed by Mrs Firanda, a native Bolognese herself and wife of Samuele(sp?) Firanda, also a true native of Bologna who worked all his life for the Maserati car company. He even worked during the 1950s for their Formula 1 team as a mechanic and on occasion drove the cars to the track before the race! Ah the sound of a 250F in full roar is one of those things that cant be beat! Unless, of coarse, it is the sound of a 450SS in full roar! (God is this story going to finish before one of us dies? says the faithful reader) Anyway, this bolognese recipe is also in the archives and it is amazing! Definitely, not your average minced beef with a bit of tomato flavoured stuff in it! This version contains finely chopped celery, finely chopped carrot, white wine, cream, butter and is truly representative of the beautiful Emilian cooking tradition! I know that in Italy I would be considered a heretic because of the amount of sauce I like with my pasta, but then I bloody cooked it, so Ill bloody eat it the way I want! OK! To apologise for such a long ramble here is a recipe to make up for it. For your dining pleasure I present: N.B. This recipe has been Danified (TM 1996) for your listening pleasure! Chop the chicken breasts into fairly coarse pieces and fry them in a little bit of olive oil in the saucepan that you are going to use to make the sauce in. When browned lightly (add the finely chopped onion if desired and fry until just beginning to brown) then add all the rest of the ingredients and put on to simmer. Season using freshly ground black pepper and some coarse sea salt (if desired). Cook some fettucine as per directions taking care not to overcook. Serve the pasta on warmed plates and top with the sauce. This is simple and really tasty and is named after my little brother Peter. Though he is not all that little (Ive seen him in the shower)! Posted to FOODWINE Digest 16 October 96 Date: Thu, 17 Oct 1996 09:25:00 PDT From: WELLS Robert

Main Ingredient: ChickenCuisine: Uncategorized