I posted about Elodia Rigante's Chicken Apulia recipe a few years ago, and made it many times after that. I thought I'd have to give it up now that I don't eat meat, but a friend and I were talking on Friday, and we concluded that halibut should be a good substitute for the chicken in the recipe.

I experimented on Saturday, and halibut was the *perfect* choice - although I might try it with swordfish one day. I didn't bread the halibut, but seared it quickly on the countertop grill before adding it to the cooked sauce. I simmered all ingredients together for just a few minutes to finish cooking the fish, then served it over farfalle pasta. Delicious. I'd make this again even if I returned to eating meat!

So why was the originaly recipe never posted? This is teasing. GRRRRR I wasn't here in 2005!

Colleen,

I am one of those weird people who hates halibut and swordfish (can't even look at it, ask most chefs and they will tell you the same thing).

How about trying with perch or monk fish (I am a nut for perch (persico in Italian if anyone is interested) and monk fish, well it is just divine!

Can you give the recipe now (change the woding and no copyright issues come up)

I would also like this. I am trying to find something new to add to our dinners. It seems I just fall back on the same old stuff night after night or one of us heads for the local drive thru. Could this be posted for all of us?
Thanks

Cristina,
I've looked for monkfish around here for other recipes, and it's hard to find! Sounds like it's worth it, so I'll keep trying. This recipe needed a 'meaty' kind of fish, that's why halibut worked so well.

quote:

Originally posted by Cristina:
Can you give the recipe now (change the wording and no copyright issues come up)

Yes, I'll post the recipe as soon as a) I find the copy I sent out before so I can copy and paste or, b) I have a minute to re-type it.

Colleen

Hey Colleen..
Thanks for the reminder on this one. I haven't made it in a long time.
I think I'd like to try your fish adjusted recipe. I love fish with capers.

Here ya go --

From Elodia Rigante's Italian Immigrant Cooking
ISBN 1-885440-02-2

Chicken Apulia
Pollo All' Apulia

• 1 fryer (3 to 4 pounds) cut into 8 pieces
• 1/4 cup olive oil
• 2 large eggs, beaten
• 1 cup flour
• 1 large onion, minced
• 2 teaspoons minced garlic
• 3 large stalks celery, chopped
• 2 cups chopped tomatoes
• 1 tablespoon basil
• 1/2 cup sliced green olives
• 1 1/2 tablespoons capers
  
• 1/2 teaspoon sugar
  
• 1/2 cup dry white wine (plus 1 glass )
• salt and pepper to taste

Wash the chicken pieces well and drain. Heat the olive oil in a large skillet. Dip each piece of chicken in the egg, then roll in the flour. Saute until golden brown on both sides. Do not cook all the way through, as it will be baked later.

Preheat oven to 350F.

Add the onion and garlic, and continue to saute for a few minutes. Add the celery, saute for a few minutes, then add the tomatoes, basil, olives, capers, sugar, and wine. Simmer for ten minutes, then turn all ingredients into a large casserole, cover, and bake for one hour.

Nice to serve over farfalle pasta, with some freshly grated cheese sprinkled on top.

Serves four.