Meat's

Chicken And Wild Rice Soup

• 2/3 Cup wild rice
• 4 1/4 Cups chicken broth
• 1 Dash black pepper
• 1 1/2 Cups shiitake mushrooms--sliced
  --or regular fresh mushrooms
  
• 1/2 Cup shallots--or onions, chopped
• 2 Tablespoons butter or margarine
• 1 1/2 Cups cooked chicken--or turkey
• 1/2 Cup fresh parsley--snipped

Run cold water over the wild rice in a strainer
for about 1 minute, lifting the rice to rinse it
thoroughly. In a large saucepan, mix the wild
rice, broth and pepper. Bring to a boil; reduce
the heat. Cover and simmer for 40 to 45 minutes,
or until the rice is tender. Meanwhile, in a
skillet, cook the mushrooms and shallots in
butter until tender, but not brown. Add the
mushroom mixture, chicken and parsley to the soup.
Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa

CHICKEN CACCIATORE

Ingredients:

• 1-2 lbs chicken
• 3 tbsp flour
• 2 tbsp olive oil
• 1 medium onion, chopped coarse
• 1 clove of garlic, minced
• 1 cup mushroom caps, quartered
• 2 tbsp tomato paste
• 1/2 cup white wine
• 1 14 fl oz can of tomatoes, crushed
• 1 tsp salt
• 1/4 tsp ground black pepper
• 3/4 tsp dried tarragon
• 1 tbsp paprika
• chicken stock as needed

Instructions:
Depending on how fancy you want to be, the chicken
can be breasts cut to bite size pieces, leftover
chicken, whole thighs, etc. Remove any skin if
fresh chicken is used.
Toss the chicken meat with the flour to coat.
Shake off any excess flour and then saute the
chicken over medium heat in the olive oil until
nicely browned. Remove the meat from the pan
and set aside.
Add the onion, garlic and mushroom caps and saute
until the onion is translucent.
Add the tomato paste and continue to cook until
the paste starts to get browned a little.
Deglaze with the wine, stirring well to dilute
the tomato paste.
Add the canned tomatoes, the spices and seasonings
and the cooked chicken. Cover, reduce heat and
simmer for 30 minutes or longer, adding chicken
stock if necessary to keep from drying out.

Serve with boiled pasta.