Simple Sicilian Fare Again

Our tour of the kitchen continues with more simple cooking.  Last night we had our chicken with amogio.  My friend Julie mentioned she’s seen it as Ammogghiu sauce.  I have to tell you I’ve had to Google the spelling myself as we don’t even say it with a prominent A.  When I am at home we refer to this dish as mor-gue – dropping the a altogether.  I’ve really only heard the language spoken, which I miss not hearing on a regular basis now.  I’ve never studied the written form, but I think it’s a lot like language anywhere – it’s all about dialect.

Sunday’s dinner starts off with first browning the chicken in the pan.  Finally, I add the amogio sauce and proceed to bake in the oven covered at 350-degrees until the chicken is done.

After it’s done, I add in some spaghetti and it’s ready to serve.  Very simple and yet very tasty.  Since I’m making a larger batch of sauce I add more garlic – also for flavor as it will mellow in the oven.  I used one big head of garlic in this with about 6 or 7 Roma tomatoes.  DH pronounced this very yummy.

Inevitably I have leftovers and with any simple fare there is no waste.  So tonight’s dinner is fried spaghetti with the chicken in the sauce.  This is my favorite part of this dinner.  I de-boned the chicken and put everything in a pan and fried it, creating nice crunchy bits.  Then I rubbed off the bottom and let it get crunchy again.  You  have to let it get crunchy enough as this gives it special flavor.  I always make sure to have enough crunchy bits so everyone gets their share or someone will get disgruntled.

This is how it looks in the pan.

This is it plated.  I pronounced this one yummy.

So I’ve been finishing up socks and starting mates.  I’ll get back to a knitting post tomorrow.