"is there a dish more universal & more universally loved than chicken cacciatora?" writes patrica wells in trattoria, going on to say, "today, all i have to say is "chicken cacciatora' & everyone's in a cheery mood."
the very first fridaynightdinnerbox friaug05th was a cacciatora, an italian hunter's stew. it's an old fav; it's a classic. this variation uses chicken in place of the shoulder of mutton i used last time. but its rustic reference implies one pot cooking & saddlebag vegies, a living-off-of-the-land shopping list. i like to think this variation of the dish goes back to those times when chicken hunters roamed the wilds of italian mountainsides. to cook the dish, become the chicken hunter
this dish makes everyone cheery round here too. certain customers would demand it if too long went by without me making chicken cacciatora for them, so it became a regular daily feature.
method is pretty much the same...the recipe:
>onions/garlic/carrot/celery/leek/thyme/bay/cayenne pepper: sweat in a big pot, lid on, low heat til translucent, about 15minutes.
>while onions etc are cooking: chicken/olive oil/salt/rosemary/garlic: separately, combine all & brown off in a large pan. when done, add to the onions
>tomato puree/chopped tomatoes/red wine/chicken stock: in the chicken pan, squirt in some tomato puree & stir it about, add chopped tomatoes & deglaze the pan with the juices, some red wine.
>let it simmer away, til the chicken has cooked thru & the sauce has thickened. if it gets too thick, add some chicken stock.
with the chicken, i buy a whole bird, joint it & roughly cut into smaller pieces, adding to the stew, some with bones & all. with the frame, i make a quick stock which i add to the casserole. sometimes i cook this dish in the crock pot at home, coming home to the smell of tomatoes & wine wafting thru the house , the chicken is plump & succulent
the very first fridaynightdinnerbox friaug05th was a cacciatora, an italian hunter's stew. it's an old fav; it's a classic. this variation uses chicken in place of the shoulder of mutton i used last time. but its rustic reference implies one pot cooking & saddlebag vegies, a living-off-of-the-land shopping list. i like to think this variation of the dish goes back to those times when chicken hunters roamed the wilds of italian mountainsides. to cook the dish, become the chicken hunter
this dish makes everyone cheery round here too. certain customers would demand it if too long went by without me making chicken cacciatora for them, so it became a regular daily feature.
method is pretty much the same...the recipe:
>onions/garlic/carrot/celery/leek/thyme/bay/cayenne pepper: sweat in a big pot, lid on, low heat til translucent, about 15minutes.
>while onions etc are cooking: chicken/olive oil/salt/rosemary/garlic: separately, combine all & brown off in a large pan. when done, add to the onions
>tomato puree/chopped tomatoes/red wine/chicken stock: in the chicken pan, squirt in some tomato puree & stir it about, add chopped tomatoes & deglaze the pan with the juices, some red wine.
>let it simmer away, til the chicken has cooked thru & the sauce has thickened. if it gets too thick, add some chicken stock.
with the chicken, i buy a whole bird, joint it & roughly cut into smaller pieces, adding to the stew, some with bones & all. with the frame, i make a quick stock which i add to the casserole. sometimes i cook this dish in the crock pot at home, coming home to the smell of tomatoes & wine wafting thru the house , the chicken is plump & succulent
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