tag:blogger.com,1999:blog-13789918.post2187929926692041140..comments2023-11-14T21:59:56.029-05:00Comments on Shambhala Pottery: Chicken CacciatoreJune Perryhttp://www.blogger.com/profile/13431678118459690271noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-13789918.post-67883312050714657902010-03-06T14:58:31.956-05:002010-03-06T14:58:31.956-05:00Chicken Cacciatore: Serves 6
2 broiler chickens a...Chicken Cacciatore: Serves 6<br /><br />2 broiler chickens about 2 1/2 lbs each,preferably free range (I used one 4 lb chicken).<br />Salt and freshly ground black pepper<br />all purpose flour<br />1/4 C vegetable oil, 1/4 C olive oil<br />1 small yellow onion, peel& cut into 1" cubes<br />1 28 oz can plum tomatoes with liquid(preferably San Marzano tomatoes)(crush the tomatoes before adding to the pot. I just squish them through my fingers).<br />1/2 C dry white wine (I used a chardonnay)a<br />1 tsp dried oregano, preferably Sicilian or Greek type, dried on the branch (I used regular dried).<br />2 C slice white or shitake mushrooms (I used white).<br />1 red and 1 yellow bell pepper (core,seed and cut into 1/2" strips) It will be about 2 C total. (I just used 2 green peppers which is what I had).<br /><br />Cut the chicken in 12 pieces (4 pieces of breast, 2 legs,2 thighs, 4 of the meaty parts of the wings). Save the wing tips and back for stock, or can cut back in 2 pieces horizontally and add to the pot for flavor. (I saved it for stock.)<br /><br />Wash and dry chicken pieces, sprinkle generously with salt and pepper and dregs in flour and shake off excess. <br /> <br />Add all the vegetable oil along with 2 T of the olive oil to a large (at least 12", 5 qt braising pan). Heat oil and brown the floured chicken pieces without touching. You'll probably have to do this in batches. When all pieces are browned, remove them from the pan and use the pan to the fat in the pan and cook stirring about 5 minutes. Then pour the wine in the pan, bring to a boil and cook until reduced by 1/2 (about 5 minutes). Then add the tomatoes, oregano and some salt and pper and bring to a boil. When it's boiling, add the chicken pieces, tucking them in among the tomato onion mixture, lower the heat to a gentle boil, cover and cook for 20 minutes, stirring a few times.<br />Meanwhile, in a large skillet, heat the remaining 2 T olive oil on med-hi heat. Then add mushrooms and peppers and toss this peppers are wilted but still pretty crunchy (about 8 minutes). Season with salt. When the chicken has cooked for the 20 minutes, add the pepper & mushroom mix and cover and cook another 10-15 minutes till chicken and vegetables are tender (add a bit water as it cooks, if needed).June Perryhttps://www.blogger.com/profile/13431678118459690271noreply@blogger.comtag:blogger.com,1999:blog-13789918.post-81810149005101560362010-03-05T23:33:39.986-05:002010-03-05T23:33:39.986-05:00can you give me that recipe that looks delish. i w...can you give me that recipe that looks delish. i work with a girl with a last name of cacciatore (really)she's going to have a baby next month. She's a wonderful girl.JerzyP450https://www.blogger.com/profile/03362314341524153348noreply@blogger.com