11.17.2012

Chicken Cacciatore (a Skype cooking date)

So if you were all wondering, Kris and I totally admit to miss having each other around as each other's sous chefs. Like whoa. Cooking by yourself is hard! I always have questions, that I feel like I need to defer to Kris to! I can't be using Google all the time, are you kidding me?

Anyways, Kris and I have tried to remedy this by cooking together once a month via Skype. I've begun telling people about this and have gotten the response of, "Aww!! That's so cute!!!" To which I respond, "Iiiii KNOW, RIGHT?!?!?!?!"

Yeah. For the month we've decided to make chicken cacciatore, in which Kris provided the recipe.


Say hi to the camera!
Ingredients:

1/4c Flour
Salt and Pepper
3-4 lbs of chicken pieces (Kris advised using some chicken thighs but she also said that you could use an assortment)
Ooh, it's all steamy still!
2 tbls olive oil
10 oz mushrooms sliced
1 large bell pepper chopped
2 medium onions chopped
4-6 garlic cloves minced
3/4 cup red wine
3/4 cup low sodium chicken stock
1 (28oz) can crushed tomatoes
1 (15.4 oz) can of diced tomatoes
4 tsp dried oregano
2 tsp dried Thyme
2 tsp dried Rosemary
1/3 fresh basil chopped

You will also need a large stock pot.

Directions:

  1. Remove chicken from packaging rinse and then pat dry with paper towels and set aside in a bowl.
  2. In a dish combine flour with salt and pepper. Dredged the chicken through the mix, shake excess flour and set aside.
  3. In a large stock pan, place oil on a med-high heat. Place chicken skin side down in batches. Don't over crowd. Cook for approx. 5 min then flip and repeat. Remove from pan once done and drain. Finish the rest.
  4. In same pot saute onions first for about 1-2 min and then add the garlic and cook until the onions are translucent. Add mushrooms and peppers; cook until tender about 3 min.
  5. Add wine and simmer until reduced by half. You might have to lower the temp.
  6. Add broth and tomatoes. Return the chicken to the pan and make sure they are submerged. Cook on simmer for 40 minutes.
  7. Add Oregano, Basil, Rosemary and Thyme and simmer for 20 min more.
  8. Serve with crusty Italian bread.

The end result!

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