Searching for old Bon Appetit cookbook recipe
- mschow Aug 20, 2008 10:34 AM
Hi everyone. I have tried searching for this recipe on the web and epicurious.com to no avail. Perhaps some of you will remember it. I received an offer in the mid 80's to purchase a Bon Apetit cookbook (as a subscriber to the magazine). I didn't buy the book, but kept the flyer advertisement that had a great recipe on it. I made it hundreds of times, but sadly lost the recipe long ago.
It was for a chicken dish with Italian sausage, zucchini, red pepper flakes, onions, white wine and (?) maybe another vegetable like peppers. You cut the chicken breast into chunks, dusted with some flour, sauteed it, then added the sausage, vegetables and wine. It was a huge crowd pleaser recipe,and my attempts to duplicate it from memory are not working out. If anyone may have this recipe it would be much appreciated.
I have no idea if it was ever in the actual Bon Apetit magazine, just that it would have been in a hard covered cookbook. It might even have had a name like Basque Chicken and sausage, but I could be wrong about that.
I'm also looking for a old recipe. This might have appeared in a 1996 or 1997 edition of the magazine. I think it was called "Italian Sausage Pasta." Some of the ingredients are sausage, pasta, cream, mushroom, green onion, and fresh parsley. Can someone help?
I don't think that's the recipe because it doesn't contain any of the ingredients Sillie listed.
Unfortunately, I threw out almost all my back issues from the 1980s-1990s, before realizing not all the recipes are indexed on Epicurious. Grrr. I just checked and from 1996-1997 I only have the November 1997 issue and it's not in there.
Oh gosh, I know what that's like to lose a favorite recipe...
I have quite a few of the Gourmet and Bon Apetit magazines for the 80s and 90s, but not this flyer you're talking about. Before I start searching through several magazines, perhaps if you could elaborate a little more about the dish.
Was this served with pasta? Is it a red sauce or just white wine? Is it cooked with pasta as a caserole type dish? And did you make it on top of the stove or in the oven? That will help my search...
re: chef chicklet
Saw that you have old copies of Bon Appetit - am desperately looking for a cranberry relish recipe from one of the early 1980's Thanksgiving editions of the magazine - which I have lost! The recipe had fresh cranberries, a large amount of orange marmalade and walnuts - would be extremely appreciative if you could see if you have it? I remember there was also a recipe for cornbread stuffing that included chicken livers! Don't need the stuffing recipe, but thought it might help with locating the relish recipe.
Thanks for your replies. I cooked this dish in an old cast iron skillet, cooked on the stove. I mentioned that there were perhaps other vegetables, I should have said there were also onions in the dish. The sauce was not a heavy sauce, and it was made a little spicy with the red pepper flakes. If there were tomatoes in the dish, they were not a main ingredient. I also seem to remember that after the sauteing, it had to cook for a while, maybe at least an hour. It was not served over pasta, and was not a casserole type dish.
I also had a huge collection of old BA magazines from the 80's, but a basement flood took care of that 10 years ago! Not too much fun lugging those heavy, smelly magazines out to the trash!
I really don't remember this recipe being in the magazine, though. But then again, I could have missed it Thanks for your kind responses, it is appreciated.
BASQUE SAUTE' OF CHICKEN BREASTS
4 skinless, boned chicken breasts
Salt & freshly ground pepper
1/2 c. flour
2 to 4 tbsp. olive oil
2 med. zucchini, cut into 1 1/2 inch match sticks
3/4 lb. sweet Italian sausages
1/4 c. dry white wine
1 tbsp. butter
1 hot dried chili pepper or 1/2 tsp. crushed red pepper
2 lg. garlic cloves, thinly sliced
1/3 c. chicken broth
1 (7 oz.) jar roasted peppers, sliced
1 tbsp. parsley, chopped
Cut chicken breasts into 1/2 inch slices. Season with salt and pepper and dredge in flour, set aside. Place skillet over high heat. Add 2 tablespoons olive oil, when hot add zucchini. Saute 3 minutes or until nicely browned, season with salt and pepper, remove with slotted spoon and reserve. Add sausages, saute over medium heat until nicely browned on all sides. Add more oil if needed. Remove sausages when done, discard all but 1 tablespoon oil. Add butter and hot chili to skillet. When fat is hot, add chicken slices and saute over high heat 2 or 3 minutes until browned. Add wine to skillet, bring to boil, stir and reduce 2 or 3 minutes. Add garlic and broth and simmer chicken, partly covered 2 or 3 minutes more. Slice sausages crosswise into 1/4 inch slices. Add sausage, zucchini and roasted red pepper to skillet. Toss with chicken and simmer 2 or 3 minutes. Taste for seasoning and sprinkle with parsley. Serve over rice.