A couple of days ago, I was watching "America's Worst Cooks" on the Food Channel, and Anne Burrell's team was making her version of Chicken Cacciatore with squash. Just thinking about it made me want to make it for dinner. Plus, we were expecting close to 8" of snow Tuesday night, so it would be a great dinner to have for the cold weather.
This is a recipe from Saveur Magazine. It's called a Hunter's dish, because this dish was often made before a big hunt so that the hunter would be full of energy. The hunter's wife always made this dish, and so is named after her.
Pollo alla Cacciatora.
Serves 4
Ingredients
8 pieces of chicken (thighs and drums)
Pollo alla Cacciatora.
Serves 4
Ingredients
8 pieces of chicken (thighs and drums)
1 medium onion, chopped
2 cloves garlic, minced
1 28-oz can of peeled, whole tomatoes, chopped and juice reserved
1.5 cup white whine
1 tsp Italian dry herbs
1 bay leaf
1 cup Italian parsely, finely chopped, 1 tbsp reserved for garnish
0.5-1 cup chicken stock
Olive oil
Salt/Pepper to taste
Method
In a deep pan on medium high heat, saute onions until golden (~5-8 minutes). Add garlic and saute (3-4 minutes). Push the onions to one side and add the chicken and brown (4 min each side). Add wine and cook until liquid is gone (8-10 min).
Add tomatoes and juice, dried herbs, parsely, bay leaf and season to taste. As the tomato liquid reduces, add chicken stock to keep the pan moist. Simmer for 45 min uncovered.
Garnish with parsley. Serve with white rice or steamed potatoes.
Method
In a deep pan on medium high heat, saute onions until golden (~5-8 minutes). Add garlic and saute (3-4 minutes). Push the onions to one side and add the chicken and brown (4 min each side). Add wine and cook until liquid is gone (8-10 min).
Add tomatoes and juice, dried herbs, parsely, bay leaf and season to taste. As the tomato liquid reduces, add chicken stock to keep the pan moist. Simmer for 45 min uncovered.
Garnish with parsley. Serve with white rice or steamed potatoes.
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