Magazine article Sunset

"Steamroller" Chicken

Magazine article Sunset

"Steamroller" Chicken

Article excerpt

"Steamroller' chicken

A thrifty cook, Bob Peterson buys wholebirds and bones the breasts himself to make a specialty dish he calls steamroller chicken. The breasts--with a portion of the wings attached--look considerably flattened, and so the whimsical name.

The breasts are the entree following aboil-as-you-watch pasta dish Mr. Peterson serves his guests at a comfortable cooking island in his Seattle kitchen. He reserves legs and thighs for family meals; chicken carcasses go into a stockpot.

Bob Peterson calculated that purchasedboned breasts cost as much as the whole bird. But if time is crucial, you can buy the breasts boned--minus the wing joint.

As the water comes to a boil for the pasta,heat the oven to finish chicken.

Pasta alla Puttanesca

1 cup salty black olives, rinsed andpitted

1 can (2 oz.) anchovy fillets, rinsed,patted dry, and diced

2 tablespoons drained capers

1 can (7 oz.) solid-pack tuna inwater, drained

3/4 cup chopped parsley

Tomato sauce (recipe follows)


1 pound dry linguini or vermicelli

In a 10- to 12-inch frying pan over mediumheat, combine olives, anchovies, capers, tuna, parsley, and tomato sauce; cook until hot, stirring occasionally.

Meanwhile, in a 4- to 5-quart pan, bring 3quarts of water to a boil on high heat. Add linguini and cook, uncovered, until tender to bite, about 10 minutes. Drain pasta well and mix with sauce. Serve in bowls or wide soup dishes. Makes 8 servings.

Tomato sauce. In a 5- to 6-quart pan,combine 1/4 cup olive oil or salad oil; 1 medium-size onion, chopped; 6 cloves garlic, minced or pressed; 1 teaspoon each dry basil and dry oregano leaves; and 1/2 teaspoon crushed dried hot red chilies. Cook on medium-high heat, stirring often, until onion is slightly browned, about 10 minutes. Add 2 cans (1 lb. 12 oz. each) pear-shaped tomatoes with basil; mash to break up pieces. Boil on high heat, uncovered, until reduced to 3 cups, about 30 minutes; stir often.

Steamroller Chicken

4 whole chickens (about 3 lb. each)or 4 whole chicken breasts (about 1 lb. each), boned and cut in half

1 tablespoon coarse ground pepper

About 1 teaspoon salt

4 tablespoons (1/8 lb.) butter ormargarine

1/4 cup each lemon juice and regularstrengthchicken broth or water

With a sharp knife, cut off chicken legsand thighs; reserve for other uses. …

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