For the recipe please check out Pioneer Woman’s website, linked here!
I’m back with a lovely and delicious chicken recipe. I’ve been gone for awhile due to work and summer biking. Oh in my next post I’ll show you my new burgundy cruiser named Rusty. It’s amazing and old-school style bike. Anyways, I can’t believe summer is almost gone and everywhere is preparing for the Fall season. Heck no! I’m not ready for the end of summer.
No fear, this weekend I will be heading back to my hometown to take full advantage of summer. Woot! Woot! Minnesota! Here I come! ^_^
Ok now to the good stuff!!!
First off, this chicken cacciatore is freakin’ delicious! However, I would say this is “intermediate” recipe and if you haven’t fried anything before I would recommend having someone assist you with this recipe. In my case, it was Max’s mom because I am horrid at preparing chicken. If you are skilled cook, this should be a walk in the park. =)
Ingredients (see above link for specific amts)
Chicken with “skin” on > used for more flavor!
Onions, Peppers, Mushroom, Tomatoes, Garlic
Black Pepper, Salt, Tumeric, Olive Oil, Butter
a Splash of White Wine
a sprinkling of Parmesan Cheese
Pasta…yes lots of pasta!
a large 9 X 12 cooking pan
Tin Foil * easy cleanup
Oh yes flour and brown your chicken in a deep pan.
It may seem gross but keep the chicken skin on. When it browns the flavor increases and really delicious in the final product. However if it’s too fatty you can always just keep some on for flavor but not all.
Umm yummy veggies! I love how beautiful the colors of the vegetables are. It really spices up the dish and makes it more aesthetically appealing. After you lightly stir fry these vegetables, they will be further cooked in the oven. However, this step does speed up the process and ensures everything is cooked.
The baking in this recipe…makes this quite a long recipe. After you cook the pasta, dice the vegetables, flour & brown the chicken, stir fry everything with a splash of wine and finally scoop it all into tin foiled enrobed pan for the oven. Keep the liquid from the pan as sauce!
I believe it cooks and simmers in the oven 350 F for 45 min and then 375 for 15 min.
This is really builds up the flavor and brings the dish together.
[Note] By this point everything should technically be cooked at least once before you put it in the oven. Thus you don’t need to worry to much about the baking.
When it’s done you can do a extra step of separating out the liquids and re-cooking it to a gravy – like sauce. By this time, I had personally skipped this step due to hunger.
Then pour the chicken cacciatore over some pasta, sprinkle Parmesan cheese, a pinch of parsley and you are ready to go! ^_^