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food /

Mrs. Maglio's whoopee chicken

Elvira's friend Carmella Maglio was a marvelous old woman who could curse like a sailor in both Italian and English. She lived in a big stone house along the Holston river east of Knoxville and I ate a lot of her Whoopee Chicken when I was growing up.

Ingredients: for one cut up chicken, about three-and-a-half pounds.

1 cup bread crumbs
1 cup flour
1 tsp salt
1/2 tsp black pepper
1 cup olive oil
2 eggs
2 medium onions, chopped
1 28-oz can of imported italian tomatoes packed in juice
1 28-oz can of water
1 can tomato paste (6oz)

1/2 cup dry red wine
1/2 cup bourbon
1/2 cup grated romano cheese
1 tsp oregano

Beat the eggs in a shallow dish and mix the flour and bread crumbs on a plate. Dip the chicken in the beaten eggs and then roll in the flour and bread crumb mixture. Heat the oil in a large skillet and fry the coated chicken pieces until they are thoroughly browned. Remove the chicken from the pan, pour off all but two tablespoons of the remaining oil and then add the onions and brown in the pan. Then add the tomatoes, water, wine, whiskey and oregano and simmer slowly for 15 minutes.

Finally, layer the chicken, sauce and romano cheese in a large casserole, cover, and cook in a 350 degree oven for two hours. Served with a salad and a nice loaf of italian bread, there's nothing like it.

 



Elvira Moffo Kendig:
1910-1996

About Elvira

Elvira's tomato sauce

Elvira's meatballs

Elvira's braciola

Elvira's sausage

Mrs. Maglio's Whoopee Chicken

Elvira's favorite stuffing