Subj : Today in History - 1931
To   : All
From : Dave Drum
Date : Mon Oct 17 2022 05:44:00

17 October 1931 - A CHICAGO MOBSTER'S CRIMINAL CAREER ENDS WITH TAXES DUE:
Brooklyn native Al Capone is brought to justice after a violent criminal 
career, but it's not a rival's bullets or a murder conviction that 
finally does him in. The 32-year-old known as 'Scarface' is convicted on 
tax evasion charges and sentenced to a prison term of 11 years.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tax Rebate Chicken
 Categories: Poultry, Vegetables, Wine, Herbs, Sauces
      Yield: 4 Servings
 
      8    Chicken thighs; bone-in,
           - skin-on
           Salt & pepper
      2 tb Olive oil
      2 cl Garlic
    1/3 c  Dry white wine
    1/4 c  Grilled olives
      3 tb Capers
    1/2 ts Crushed red chile flakes
     28 oz Jar Onofrio's Basilico
           - Marinara sauce
      1 c  Chicken stock
      1 tb Fresh oregano; chopped
      2 tb Flat leaf parsley; chopped
 
  Rinse chicken thighs under cold running water and pat
  dry with paper towels. Season the thighs all over with
  salt and pepper. In a shallow, heavy-bottomed pan heat
  the oil on medium-high. Add the thighs, skin side down,
  and cook until golden brown, about 4 minutes per side.
  If you need more space, cook them in two batches. Remove
  to a plate and set aside. Drain off all but 1 tablespoon
  of oil.
  
  Reduce the heat to medium and add the onion and garlic
  to the pan. Cook, stirring often, until soft and
  translucent, about 5 minutes. Pour in the white wine to
  deglaze the pan, scraping up any brown bits that may
  have accumulated on the bottom. Simmer to reduce the
  liquid until almost evaporated, about 4 minutes.
  
  Add back the chicken thighs, nestling them together,
  then sprinkle in the olives, capers and chili flakes (if
  using). Pour in the marinara sauce, chicken stock and
  oregano. Gently stir to combine. Bring to a simmer and
  cook, partially covered, until the chicken is cooked
  through, 15 to 20 minutes.
  
  Transfer the thighs to a large shallow bowl or rimmed
  platter, pour the sauce over top and sprinkle with
  parsley before serving.
  
  UDD NOTES: I have made this with 4 leg "quarters" (leg
  and thigh). I have used both Chardonnay and Chablis
  from E & J for this - whichever I find first in the
  basket of 167 ml "splits".
  
  RECIPE FROM: http://www.onofrios.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... The coffee shop is this century's virtuous tavern substitute.
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