Recipes Cooking: cacciatore

Showing posts with label cacciatore. Show all posts

Monday, April 7, 2014

Chicken Cacciatore

My mom used to make a simpler version of this dish (without the veggies) often when I was growing up. This took a little longer but wed have it from time to tome. Cooking the chicken in the sauce makes it so tender the meat came right off the bone with the slight touch of a fork. You can change up this dish by adding some crushed red pepper flakes for some kick or throwing in some peas for some added sweetness.

Chicken Cacciatore

by Michele

Serves 4

Ingredients:

1 chicken cut up and cleaned and pat dry
2 red bell peppers, sliced into one inch strips
1 package of mushrooms, sliced
½ cup red wine vinegar or dry white wine
1- 28 ounce can crushed Tomatoes
¼ cup parmesan cheese
1 onion, diced
4 cloves garlic, minced
2 cubes Dorat frozen basil or a handful fresh leaves
Italian seasoning, to taste
salt and pepper, to taste
oil, for frying

Directions:

In a wide shallow pan such as a chicken fryer, brown chicken in oil, set aside. Add onion, garlic, peppers and mushrooms and let cook until onion is translucent. Deglaze the pan with vinegar scraping up browned bits with a wooden spoon. When reduced add basil, Italian seasoning, salt and pepper, then and tomatoes, stir. If sauce is too thick, add water to thin in out. Add cheese. Let cook until chicken is tender, about 1 - 1 1/2 hours. Adjust seasoning to taste.

Serve with pasta, potatoes, rice or polenta.

Wednesday, March 19, 2014

Rabbit Cacciatore

So let me get this straight. If cacciatore in Italian means "hunter," then why do we make it with chicken? It makes a lot more sense making this dish with rabbit, and thats exactly what we did. Simmered in ripe tomatoes, mushrooms and herbs like thyme and rosemary, this Bugs Bunny was finger lickin good!

Servings: 4

Prep Time: 10 minutes

Cooking Time: about 45 minutes

Ingredients:

- 1 large cottontail rabbit, cut into pieces

- 2 tbs. olive oil

- kosher salt and freshly ground black pepper

- 1/2 tsp. chicken bouillon

- 1 tbs. dried thyme, or 3 tbs. fresh

- 1/2 tsp. dried rosemary leaves, or 1 tsp. fresh

- 1/4 cup of all-purpose flour

- 1 small onion, chopped

- 2 cloves of garlic, minced

- 1 (8 oz.) package of white button mushrooms, sliced

- 3 large very ripe tomatoes, diced

- 1 bay leaf

- 1-2 tbs. of capers

- serve with cooked white rice

To butcher rabbit, please refer to a great post by Hunter Angler Gardener Cook: http://honest-food.net/2010/05/19/how-to-cut-up-a-rabbit/

Make sure to remove silver skin.

1. Dab rabbit pieces dry with paper towels. Liberally sprinkle salt and pepper on all sides.

2. Then lightly coat in flour, shaking off any excess.

MMmMmMmMMmmm...

3. Over medium-high heat, heat olive oil in a medium-sized Dutch oven. Place rabbit pieces in the pan in a single layer. Do not move. Cook for 2-3 minutes or until lightly browned, and then brown the other side for a couple more minutes.

Move cooked rabbit to another plate and repeat with other pieces. Set aside.

Your kitchen will smell heavenly...

4. Reduce heat to medium. Add chopped onion to the pan and cook for 1 minute, stirring often. Add minced garlic and cook for another 30 seconds.

My best friend got us the Ninja. It works like a charm!

5. Then add mushrooms, 1/2 tsp. of rosemary, 1 tbs. thyme and 1/2 tsp. of chicken bouillon. Cook for a few more minutes. Stir occasionally.

6. Add rabbit back into the pan.

Cover with chopped tomatoes and 1 bay leaf. Reduce heat to medium low. Cover the Dutch oven and cook for 35 minutes.

7. Uncover the pan and add capers. Increase heat and cook for a few minutes to boil off excess moisture and to thicken sauce.

Once sauce is half reduced, adjust seasonings if necessary. You will probably need more salt. Remove from heat and serve over rice.

We hope you like this one!

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