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Sunday, July 12, 2015

Catch a Chicken


Menu Note:

  • This is my version of a recipe for chicken cacciatore that I found on the Simply Recipes blog.

The Ingredients (for 6 to 8 servings):

  • 1.3 kg (or 3 lb) of tomatoes
  • 350 g (or 12 oz) of mushrooms
  • 1 onion weighing approximately 400 g (or 14 oz)
  • 4 to 5 garlic cloves,  approximately 25 g (or 1 oz)
  • 1 chicken
  • 16 g (or 2 teaspoons) of salt
  • 8 g (or 1 tablespoon) of freshly ground black pepper
  • 80 ml (or ⅓ cup) of sherry
  • 60 g (or 2 oz) of tomato paste (preferably Muir Glen brand)
  • 3 g (or 2 teaspoons) of tarragon
  • 3 g (or 1 tablespoon) of oregano
  • 1 bell pepper (any color; I prefer red)
  • cooking grade olive oil


The Method:

  1. Boil enough water in a saucepan to cover the largest tomato.
  2. One by one, introduce the tomatoes into the boiling water. Leave each tomato in the water for 15 seconds (20 seconds if it is not quite ripe) then remove it with a slotted spoon to a chopping board.
  3. Peel the tomatoes, discarding the skins, and chop them into bite-size chunks or wedges
  4. Wash the mushrooms and cut them into thick slices.
  5. Quarter the onion and cut the quarters into thin slices.
  6. Dice or grind the garlic.
  7. Wash the chicken and cut it into 12 to 15 pieces with a sharp cleaver, leaving the bones in situ.
  8. Pat the chicken dry and sprinkle it with the salt and pepper.
  9. Heat a wide and deep skillet containing olive oil to a depth of approximately 3 mm (or ⅛ in).
  10. Over high heat, brown the chicken pieces in the skillet, turning them once to brown both sides.
  11. Remove the chicken pieces and set them aside.
  12. Pour off all but about 30 ml (or 2 tablespoons) of the accumulated fats.
  13. Over medium-high heat, saute the mushrooms until all of the oil is absorbed and the mushrooms start to look toasted.
  14. Add the sherry and stir rapidly until it has completely evaporated.
  15. Add the onions and stir until they are translucent to light brown in color.
  16. Add the garlic, stir briefly, then add the tomatoes and tomato paste.
  17. Turn the heat to medium and add the oregano and tarragon.
  18. Stir until the vegetables, herbs, and tomato paste are thoroughly mixed.

  19. Layer the chicken pieces on top of the vegetables, adding any liquid that has accumulated in the bowl.
  20. When the liquid in the pan is boiling again, turn the heat to medium-low and place a lid on the pan to simmer for 25 minutes.
  21. Meanwhile, wash and dice the bell pepper into bite-size pieces.
  22. After the 25 minutes, sprinkle the bell pepper pieces over the chicken and vegetables and simmer, covered, for another 5 minutes.
  23. Turn off the heat and stir the chicken pieces into the vegetables so that they are covered in sauce.




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