By Tony Leodora
Nicky G, who has become the popular official gastronome of the GolfTalk Live radio show, doesn’t hold back any punches when it comes to discussing his greatest love in life – food.
“The food is so bad in Buffalo that they actually think wrestling with those greasy little chicken wings is good eating,” says Nick G, who in real life is Nick Giovanangelo, owner of Inside Jewelers on West Chester Pike in Broomall. “They need to come to Philadelphia to learn what real cooking is all about.”
Therefore, don’t invite Nicky G to your Super Bowl party and put a plate of cold wings in front of him.
“Forget about chips and salsa, or a big bowl of that white, gooey stuff that you’re supposed to dip a piece of hard broccoli into,” Nicky G says. “When you come to my house for Super Bowl, you get real food. The game isn’t until 6:30. You need to start eating at about 4, so you get a good base in you before the action starts.”
He also gives a viewing tip for the game.
“The best part of the day is that the television coverage of the PGA Tour event at Riviera runs right up to the start of the football,” he points out. “That way, you don’t have to watch all of that pre-game babble. It’s just golf, eating and football.”
For this year’s Super Bowl, Nicky G suggests a large pot of chicken cacciatore.
“In Italian, cacciatore means hunter,” he explains. “It’s the perfect food for a man’s day – a full day of golf and football. You can eat this, then watch somebody hunt down Peyton Manning and drive him to the ground.”
His special tip for this Super Bowl recipe is to use boneless chicken thighs.
“You can use boneless breasts if you have to have white meat, but the dark meat gives it extra taste,” he explains. “And the traditional recipe calls for bone-in chicken parts but at a football party, you have to keep your hands clean for high-fives.”
Here is his time-tested recipe:
2 medium onions, sliced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
3 pounds boneless chicken (thighs or breasts)
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 medium green pepper
1 2 ½-ounce jar sliced mushrooms, drained
2 bay leaves
2 teaspoons dried basil, crushed
½ teaspoon dried rosemary, crushed
¼ cup dry white wine
Hot cooked rice or pasta
In a large skillet cook onions and garlic in oil over medium heat until onions are tender. Remove onions; set aside. Add more oil to skillet, if needed. In same skillet brown chicken pieces over medium heat about 15 minutes, turning to brown evenly.
Return onions to skillet. Combine undrained tomatoes, tomato sauce, green pepper, mushrooms, bay leaves, basil, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper. Pour over chicken in skillet. Cover and simmer for 30 minutes. Stir in wine. Cook, uncovered, over low heat about 15 minutes longer or until chicken is tender, turning occasionally. Skim off fat; discard bay leaves. Transfer chicken and sauce to serving dish. Serve over hot cooked rice or pasta. Makes 6 servings.
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