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From Delish
Anchovies are a "secret" ingredient in many savory dishes, including this Chicken Cacciatore. The anchovies merge into the flavors of the other ingredients to add depth and richness. Soaking them first in milk removes their fishy taste and some of their saltiness.

From: Delish Cooking School ? 2012 by Hearst Communications, Inc. Buy the Book Now!
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Nutritional Information

Calories 587
Total Fat 39.9g
Saturated Fat 10.8g
Cholesterol --
Sodium --
Total Carbohydrate 10.8g
Dietary Fiber 3.1g
Sugars --
Protein 40.5g
Calcium --
chicken cacciatore
Louise Lister
Serves: 4

Cook Time: 1 hr 30 min

Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
3 pound(s) chicken thigh cutlets, skin on
1 medium brown onion, chopped finely
1 clove(s) garlic, crushed
1/2 cup(s) dry white wine
2 tablespoon(s) white wine vinegar
1/2 cup(s) chicken stock
1 can(s) (14-ounce) crushed tomatoes
1/4 cup(s) tomato paste
2 anchovy filets, drained, chopped finely
1/2 cup(s) pitted black olives, chopped coarsely
1/2 cup(s) coarsely chopped fresh flat-leaf parsley
Directions

Heat half the oil in large saucepan; cook chicken, in batches, until browned all over. Remove chicken from pan.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, undrained tomatoes, paste, and anchovies.
Return chicken to pan, fitting pieces tightly together in a single layer; bring to a boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley.
From Martha Stewart Living Omnimedia
This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.
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Nutritional Information
(per serving)

Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
dutch baby pancake
Courtesy of Martha Stewart
Serves: 4

Total Time: 25 min
Prep Time: 5 min
Oven Temp: 425

Ingredients
U.S. Metric Conversion chart
3 tablespoon(s) unsalted butter, room temperature
3 large eggs
3/4 cup(s) whole milk
1/2 cup(s) all-purpose flour (spooned and leveled)
1/4 teaspoon(s) salt
1/2 teaspoon(s) pure vanilla extract
1/4 cup(s) sugar
1 tablespoon(s) sugar
1 tablespoon(s) fresh lemon juice
Directions

Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately. on the side.

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