Need a Chicken Cacciatore recipe... - Mothering Forums

Forum Jump: 
 
Thread Tools
#1 of 2 Old 04-05-2007, 04:24 PM - Thread Starter
 
velcromom's Avatar
 
Join Date: Sep 2003
Location: N. Ca Sierra Nevada
Posts: 5,022
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
my kids will eat! It will be new to our table and therefore suspicious, lol.

I have a pregnancy craving and they will have to put up with it! But I've never made it, only enjoyed it out to eat, so if anyone has a recipe that I can use with the bone-in chicken legs I've already thawed, I'd be appreciative.
thanks!
velcromom is offline  
#2 of 2 Old 04-06-2007, 11:57 PM
 
courtenay_e's Avatar
 
Join Date: Aug 2005
Location: In my own little piece of paradise
Posts: 8,164
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
If it's not too late, or for next time... I have two variations from one of my favorite books, "Cover and Bake" enjoy!

Chicken Cacciatore with Portobellos and Sage

serves 4
The parmesan cheese rind is optional, but highly recommended for the robust, savory flavor it adds to the dish. An equal amount of minced fresh rosemary can be substituted for sage.

Planning ahead: Chicken Cacciatore may be stored in an air-tight container in the fridge for up to 3 days. It may also be frozen for up to 3 mos. The chicken should be stored and reheated in the braising liquid. Reheat the dish in a covered saucepan or Dutch oven over medium-low heat, adding broth or water as needed to adjust the consistency.

8 bone-in, skin on chicken pieces (preferably thighs, but others work as well), trimmed of excess skin and fat

salt and ground black pepper
1 teaspoon olive oil
1 medium onion, chopped medium
8 ounces portobello mushroom caps (about 3 medium), brushed clean and cut into 3/4-inch chunks
4 medium garlic cloves, minced or pressed through a garlic press
1 1/2 tablespoons all purpose flour
1 1/2 cups dry red wine
1/2 cup low-sodium chicken broth
1 (14.5-ounce) canned diced tomatoes, drained
2 teaspoons minced fresh thyme leaves
1 Parmesan cheese rind, about 4 by 2 inches (optional)
2 teaspoons minced fresh sage leaves


1. Adjust an oven rack to the lower-middle position; heat the oven to 300 degrees. Dry the chicken thighs thoroughly with paper towels, then season generously with salt and pepper. Heat the oil in a large ovenproof Dutch oven over medium-high heat until shimmering but not smoking. Add four of the chicken thighs, skin side down, and cook without moving them until the skin is crisp and well browned, about 5 minutes. Turn the chicken pieces and brown on the second side, about 5 minutes longer, transfer to a large plate. Add the remaining chicken to the pot and repeat, then transfer them to a plate and set aside. Discard all but 1 tablespoon of fat from the pot; when the chicken has cooled, remove and discard the skin.

2. Add the onion, mushrooms, and 1/2 teaspoon salt to the empty Dutch oven. Cook over medium-high heat, stirring occasionally, until moisture evaporates and the vegetables begin to brown, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, for about 1 minute. Add the wine, scraping the pot bottom and edges with a wooden spoon to loosen the brown bits. Stir in the broth, tomatoes, thyme, parmesan rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste. Add the chicken pieces and accumulated juices, submerging the chicken in the liquid. Bring to a simmer and place the pot in the oven. Cook until the chicken offers no resistance when poked with the tip of a paring knife but is still clinging to the bones, about 1 1/4 hours. Remove the pot from the oven.

3. Discard the cheese rind, stir in the sage, and adjust the seasoning. Serve immediately.


variation...Chicken Cacciatore with White Wine and Tarragon
this variation is based on chicken chasseur, the French version of cacciatore

Mince 3 large shallots; wipe clean 10 ounces white button mushrooms and quarter if large, halve if medium, or leave whole if small. Follow the recipe for CC w/portobellos and sage, substituting the shallots for the onions, the white button mushrooms for the portobellos, dry white wine for the red wine, and 2 teaspoons minced fresh tarragon leaves for the sage.



mmmmm... yummy...think I know what we're having tomorrow...

Mama to two awesome kids. Wife to a wonderful, attached, loving husband. I love my job-- I'm a Midwife, Doula and Childbirth Educator, Classes forming now!

courtenay_e is offline  
Reply

Quick Reply
Message:
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Options

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off