Chicken Dilly Dally

This dish hails from the delightful hill country of Bykmanova, where all the highways are scenic and freshly paved, twisting and leaping endlessly through glorious hills and tranquil valleys. The national pastime there is Cafe Racing. Leather-clad motorcyclists cavort at high speed from village to village, stopping every now and again to fill up with gas and sample the mouth-watering cuisine served by the many little Cafes and Bistros. Chicken Dilly Dally is a light-tasting favorite, on the menu year-round, at a busy street-side restaurant in called "The Fuel Injection". Many a time it is has caused the hungry clientele to dilly dally over their lunch, savoring each juicy mouthful.

2 Chicken thighs
2/3 cup of finely chopped green or red peppers.
2/3 cup of finely chopped onion
1 1/2 cups of chopped mushrooms
1 cup of chopped tomato
2 large Dill Pickles, chopped
1 or 2 tsp Garlic Powder
Salt (to taste)
Olive Oil or Bacon Drippings

****This dish is to be served at room temperature... so preparation can proceed at an easy, relaxing pace. It serves 2 adults, and can be prepared on the serving plates (to cut down on dish-washing).

Combine the peppers, onion, mushrooms, tomato and dill pickles in a hap-hazard fashion. Fry the onions in the oil until golden brown, and throw on top of the rest and stir it up a bit. Cut up the chicken thighs into small pieces, include the skin. Fry in a hot pan until well done, then add the Garlic powder and salt, stir, then throw on top of the rest. Serve soon after. Note: The fresher the ingredients, the better the taste.

*** Please note, the editor doesn't know if room temperature chicken is very safe, so please note, I would not recommend serving any chicken dish at room temperature, there is too much risk for salmonella.

Reprinted by permission of World Wide Recipes http://wwrecipes.com

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