Subj : Re: T.O.H. Daily Recipe -
To   : Denis Mosko
From : Dave Drum
Date : Wed Apr 05 2023 05:26:00

-=> Denis Mosko wrote to Dave Drum <=-

DM>>> Who is Kristine and where Smithtown in New York?

DM>> ...

DM>> Thanks a lot again!
DM>> Is Smithtown consist about 100000 people?
DM> ...
DM> Why 2020 olny?

It's the last "official" census. The census is taken every 10 years to
count how many people live in USA and where they live.

If you wish to know more about it ... https://www.census.gov

Census figures are used for determining many things - Congressionnal
representative districts, tax rebates/distribution, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tax Rebate Chicken
Categories: Poultry, Vegetables, Wine, Herbs, Sauces
     Yield: 4 Servings

     8    Chicken thighs; bone-in,
          - skin-on
          Salt & pepper
     2 tb Olive oil
     2 cl Garlic
   1/3 c  Dry white wine
   1/4 c  Grilled olives
     3 tb Capers
   1/2 ts Crushed red chile flakes
    28 oz Jar Onofrio's Basilico
          - Marinara sauce
     1 c  Chicken stock
     1 tb Fresh oregano; chopped
     2 tb Flat leaf parsley; chopped

 Rinse chicken thighs under cold running water and pat
 dry with paper towels. Season the thighs all over with
 salt and pepper. In a shallow, heavy-bottomed pan heat
 the oil on medium-high. Add the thighs, skin side down,
 and cook until golden brown, about 4 minutes per side.
 If you need more space, cook them in two batches. Remove
 to a plate and set aside. Drain off all but 1 tablespoon
 of oil.

 Reduce the heat to medium and add the onion and garlic
 to the pan. Cook, stirring often, until soft and
 translucent, about 5 minutes. Pour in the white wine to
 deglaze the pan, scraping up any brown bits that may
 have accumulated on the bottom. Simmer to reduce the
 liquid until almost evaporated, about 4 minutes.

 Add back the chicken thighs, nestling them together,
 then sprinkle in the olives, capers and chile flakes (if
 using). Pour in the marinara sauce, chicken stock and
 oregano. Gently stir to combine. Bring to a simmer and
 cook, partially covered, until the chicken is cooked
 through, 15 to 20 minutes.

 Transfer the thighs to a large shallow bowl or rimmed
 platter, pour the sauce over top and sprinkle with
 parsley before serving.

 UDD NOTES: I have made this with 4 leg "quarters" (leg
 and thigh). I have used both Chardonnay and Chablis
 from E & J for this - whichever I find first in the
 basket of 167 ml "splits".

 RECIPE FROM: http://www.onofrios.com

 Uncle Dirty Dave's Kitchen

MMMMM

... The chip. The British contribution to world cuisine
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