Pizza Dough
Pizza Sauce
Johnsonville Sausage (1 lb hot, 1/2 pound mild), cooked for future pizza usage
New England Clam Chowder
Marcella Hazan's Blanched/Sauteed Broccoli with Garlic, Olive Oil and Parsley
Chicken, braised Roman-Style (anchovy, garlic, rosemary, sage, olive oil)

Pollo Alla Romana (Chicken Roman-style)
, Very Good, Cathy Whims of Genoa (Portland, OR)
OLIVE OIL, 5, T
CHICKEN, 1, whole, skinned (except for wings) cut into 10 pieces, dried well
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
ANCHOVY FILLET, 6, in olive oil, drained and finely chopped
GARLIC, 2, cloves, chopped
SAGE, 1, sprig fresh
ROSEMARY, 1, sprig fresh
RED WINE VINEGAR, 0.5, C

Heat olive oil in a 12" saute pan over medium high heat and brown chicken well on all sides. Season to taste with salt and pepper. Remove pieces to a plate. Add anchovies, garlic, sage and rosemary to the pan, stirring constantly until garlic colors lightly. (Remove pan from heat, if necessary.) Return chicken leg and wing parts to pan (breast pieces should be added back to the pan for the last
15 minutes), pour in vinegar and let vinegar reduce for 2 minutes. (Be careful not to inhale fumes.) Cover pan, turn heat to low and let cook until chicken is tender, or until juices run clear, turning the chicken every so often in the juices. If vinegar evaporates too quickly, add a few tablespoons of water to the pan {won't happen}. The chicken will take about an hour.

{GNK-will have to boil off to concentrate the sauce; could make same recipe with two chickens without doubling the sauce ingredients in a very large cooking vessel (8-quart Dutch Oven, for instance; might have to initially brown in 2 batches)}