TZUTC: -0700   
   MSGID: 34626.fidonet_cooking@1:105/500 2d668fee   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lucho's Chicken   
    Categories: Chicken   
         Yield: 8 Servings   
       
         8    Chicken pieces   
         3 sl Bacon; up to 4   
         2 tb Peanut oil (optional)   
         2 md Onions; chopped   
         4 cl Garlic; minced   
         1 c  Dry red wine   
     1 1/4 c  Diced tomatoes (1 to 2 lb)   
         1 ts Salt   
       1/4 ts Pepper   
        15 oz Can chickpeas   
       
     Skin & bone chicken pieces if desired. Dry well. Cut bacon across   
     into 1/2" pieces. Chop onions, dice tomatoes large, and mince garlic.   
     Drain chickpeas and rinse well.   
        
     Render bacon in a large pan; remove when crisp and reserve. Brown   
     chicken in bacon fat, then remove and set aside, pour off all but   
     about 2 tb of the fat... or discard it and replace it with 2 tb   
     peanut oil. Saute onions in the fat or the oil until soft. Return   
     chicken and bacon to the pot along with garlic, wine, tomatoes, salt,   
     and pepper.   
        
     Bring to a boil, and then simmer until chicken is done, about 1 hour.   
     Add more wine as required to keep moist. If the sauce is too liquid,   
     you can remove the chicken and cook down the sauce. The meat may   
     optionally be stripped from the bones at this time and returned to   
     the pot.   
        
     Add chickpeas, stir well, and allow to heat through, about 5 minutes.   
        
     Irving's comments:   
        
     Some fat can be saved by stripping the skin off the chicken before   
     cooking. You can also use boneless pieces but I like to leave it on   
     the bones as I think it develops more flavor and it is easily   
     stripped from the bones when done, if desired.   
        
     Leftovers from the fridge are just "heat and eat." The dish also   
     freezes well, and is OK to reheat in the microwave.   
        
     This is a favorite from my early working days (1953?) from my good   
     friend Lucho. Lucho did this dish proud. He used lots more bacon and   
     didn't throw any of the fat away!; a whole chicken, cut up; used   
     fresh tomatoes; and lots of wine. I gradually got away from that by   
     using canned tomatoes, less bacon and drained off all the fat or no   
     bacon at all; added more onions and less wine. Mine always seems to   
     have too much liquid so I couldn't add extra wine to develop the   
     flavor. It got so far removed from the original, it just wasn't very   
     good. Part of my excess liquid was from using canned tomatoes, too   
     many onions, and too deep a pan. I have used the boxed diced tomatoes   
     packaged by Parmalat. They work well (not too much liquid) and they   
     keep well in the refrigerator after opening. The version I've   
     presented here is much closer to the original in taste without   
     incorporating too much fat.   
        
     Recipe by Irving Levine   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426