So, to honor that, I made Chicken Cacciatore for dinner! This is a version of Giada's recipe - ok, all you men put your eyeballs back in your head and your tongue in your mouth, do you hear?! :)
I tweak this recipe, depending on what all I have in my pantry and refrigerator! You can add fresh chopped zucchini or 1/2 can artichoke quarters for example! :)
Here's how I made it tonight:
Chicken Cacciatore
Prep time: 15 min
Cook time: 40-50 minutes
Serves: 4
4-5 boneless chicken thighs
1-2 chicken breasts ( you can use more 2-3 more thighs instead, if you wish -the dark meat gives this dish a nice richness)
2 t. salt, or to taste
1 t. freshly ground black pepper, or to taste
Wondra flour for coating the chicken (find it in the baking aisle, near the flour - it's a fine flour, perfect for sauces! I always have this in my spice cabinet!)
3 T. olive oil
1 med bell pepper, chopped (optional . . .can use jarred red peppers, too - 2-3 large ones, sliced)
1 medium onion, chopped
3 fresh garlic cloves, peeled and chopped
2 medium carrots, peeled and chopped
1/2 package button mushrooms, cut in 1/2
3/4 c. white wine (plus some for the chef! optional. . .I made this without the wine tonight. . . and drank a glass instead!)
1 can diced tomatoes with juice/liquid (14 oz.)
3/4 c chicken broth/3/4 c. veggie broth
3 T. chopped green olives with pimentos (optional. . .I didn't use tonight, but this adds a nice acidic, briney taste to the dish. . .I'm not a capers fan believe it or not, but you can use capers instead - again, optional)
2 t. dried oregano
1/4 c. chopped fresh basil leaves - or more if you wish!
Sprinkle chicken with 1 t. of salt/pepper. Dredge with Wondra flour to coat lightly. In a large saute' pan, heat oil over medium heat. Add chicken and saute' until brown, about 5-6 minutes per side, or until golden brown. If all chicken doesn't fit, do in two batches. Remove chicken from pan and set aside. Add pepper (optional), onion, garlic, mushrooms (optional), and carrots (optional) (this is when you could add the zucchini if you are adding it, as well as the artichokes) to the same pan, using the chicken drippings, on medium heat for about 5 minutes, or until onions are translucent. Season with salt and pepper to taste. Add wine and simmer until reduced by half, about 3-5 minutes. Add tomatoes and their juice (liquid), broth, capers/olives (optional), and oregano. Return chicken to the pan with the sauce and turn them to coat in the sauce. Bring sauce to a simmer. Continue simmering over medium-low heat until chicken is cooked through, approximately 20-30 minutes.
Serve with pasta of your choice and a sprinkling of Parmesan cheese (freshly grated is always best, but sometimes "pizza Parmesan" does suffice!) . . . slices of a nice, crusty artisan french bread. . .and your favorite white wine! :)
Enjoy!
Welcome fall!
No comments:
Post a Comment