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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Cacciatore

 

2016-11-05-18-02-05

Chicken Cacciatore

A very dear friend of mine, Chris, who just happens to be a fireman with the Orlando Fire Department, shares my passion for cooking and delicious food.

Chris and I were talking recently, he told me that he would like to make a dish for the men and women at the department. I knew just the recipe I wanted to share. I thought my recipe for Chicken Cacciatore would be perfect.

This dish is one that braises chicken low and slow and is basically done in one large pot. I’ve made it on top of the stove, but it can be done, just as easily, in a large disposable pan with a tight-fitting lid, in the oven. Delicious and easy, this recipe can easily be translated into serving a large number of people.

For this recipe, I chose a Pappardelle pasta. Pappardelle is a thick cut pasta.  This style of pasta allows the sauce to cling to the noodles really well. Egg noodles would also work great and are readily available in most grocery stores.

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Onions and Peppers

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Garlic

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Sweet Basil (2)

fresh basil

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Prep Time: 20 minutes
Cook Time For Roasting Chicken: 20 to 25 minutes
Cook Time: 58 minutes
Total  Time: 1 hour 43 minutes
Yields: 4 servings
Equipment: 2 baking rimmed baking sheet pans, 6-quart Dutch Oven

Ingredients For Chicken:
4 bone-in skin-on chicken breasts, cut in half (yielding 8 pieces)
4 tablespoons olive oil
Kosher salt, black pepper, dried rosemary- liberal sprinkling

Ingredients:
1 diced onion
2 pints of sliced mushrooms
1 red and yellow bell pepper diced
4 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 tablespoons dried oregano
1 teaspoon of garlic powder
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried rosemary
1 tablespoon of dried parsley flakes
1 teaspoon of tomato paste
1 tablespoon of light brown sugar
1 tablespoon of flour
1/2 cup of white wine (Chardonnay)
1/2 cup of unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes with juice
1 15-ounce can of fire-roasted diced tomatoes with juice
1 16-ounce package of Pappardelle or egg noodles
1 package of fresh basil leaves

Directions For Roasting Chicken:
Preheat oven to 350-degrees F.
Take the 4 chicken breasts and cut them in half (giving you 8 pieces) as shown in the pictures above. Lay them out, skin side up, on the baking sheets. Using a paper towel, pat and dry each piece really well. This will allow the chicken to brown nicely. Drizzle about 1 tablespoon of olive oil over each piece and rub the oil all over the top of each one. Next, liberally sprinkle Kosher salt,  fresh ground black pepper, and dried rosemary over each of the pieces.

Tip: Be sure to crush the dried rosemary between your fingers to release their oils.

Bake for 20 minutes in the oven. Switch the oven to broil. Let the chicken continue cooking, another 5 minutes, or until the skin is crisp and golden brown.

Note: If your oven does not have a broil option, then turn the temperature up to 450-degrees F., keeping a close eye on the chicken. Let the chicken brown and crisp up that way. Remove from the oven and set aside until needed.

Directions For Stove Top Method:
In a preheated Dutch oven over medium heat, add the olive oil and diced onions. Sprinkle Kosher salt and pepper, to taste. Stir the onions for 2 to 3 minutes or until translucent, then add in the diced bell peppers and mushrooms. Continue sautéing the veggies, another 5 minutes.

As the veggies start to release their water add the minced garlic, tomato paste, and spices. Continue stirring all the ingredients together. At this point, sprinkle in 1 tablespoon of all-purpose flour and stir that through. Next, add the white wine and chicken broth. Let that come to a bubble and cook for another 5 minutes.

Moving forward, add the whole tomatoes, fire-roasted diced tomatoes, and brown sugar. Using a wooden spoon, break up the whole tomatoes and stir. Add back, into the pot, the pre-cooked chicken pieces. Make sure they are not completely submerged. Bring everything back up to a boil, reduce to a simmer, and cover. Let everything simmer together on low heat for another 45 minutes, until the internal temperature of the chicken is 165-degrees F. and tender.

Transfer the chicken pieces carefully to a plate. This time, keep the lid off, turn the heat somewhere between medium to medium-high heat. Let the sauce come up to a bubble, stirring occasionally, cook for another 5 minutes. Once the sauce has thickened, turn the heat off and add in the fresh basil leaves. Stir the basil throughout the sauce.

Have a pot of the boiling salted water ready so while the sauce is thickening on the stove, you can drop the pasta and everything will be done at the same time.

To serve, place the pasta in the bottom of each serving bowl. Top with two pieces of chicken and ladle this delicious sauce over the top. Garnish with fresh basil.

Directions For Making More Than 4 Servings At One Time:
Equipment: Large disposable foil pan with a tight-fitting lid, and 1 large or more than 2 1/4 sheet pans.
Preheat oven to 350-degrees F.
Prepare and precook the chicken the same as above.
Adjust all the ingredients, from the (4 chicken breasts) 4 servings above to the amount you intend to make.

Add all the ingredients to the large foil pan. Mix all the ingredients together. Next, place pre-cooked chicken on top making sure not to completely submerge the chicken. Place the lid on tightly. Bake for 1 hour. Remove the lid, remove the chicken from the pan and place onto a plate covered with foil to stay warm. Note: Check to make sure chicken temperature is at 165-degrees F. internally, and tender. Due to the fact that cooking on top of the stove in comparison to oven cooking times may vary.

Pour the sauce from the pan into a large pot. Turn the burner to medium to med-high heat. Let the sauce cook down and thicken, stirring occasionally. While the sauce is starting to reduce, have a pot of salted boiling water ready, drop the pasta. Cook the pasta according to the package. Once the sauce has thickened, turn the heat off, stir in the fresh basil leaves.

To serve, place pasta in the bottom of the single-serving porcelain bowl. Place two pieces of chicken on top, and generously ladle the sauce over the chicken. Garnish with fresh basil. There you have it my Chicken Cacciatore!

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Perfect Roasted Chicken

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If you want moist and tender chicken every time, the key is to roasting. This is my full proof recipe for the Perfect Roasted Chicken.

Another way is to place a slice of lemon, under the skin before roasting. This adds extra flavor to the chicken.

Adding roasted chicken to pasta dishes, soups, and stews makes all the difference in the world.

Chicken salad using roasted chicken, is amazing!

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Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 minutes
Yields: 2 servings
Equipment: 1 rimmed baking sheet pan

Ingredients:
2 bone-in skin-on chicken breasts
1/3 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

lemon slices (optional)
*compound butter (optional)

Preheat oven to 350-degrees F.
Place the chicken onto a rimmed baking sheet pan. Rub olive oil over the top of each one. Sprinkle Kosher salt and fresh ground black pepper over each chicken breast. Bake for 35 to 40 minutes or until the internal temperature is 165-degrees F.

Once the chicken comes out of the oven, cover with foil and let rest for 5 minutes. You’ll never have dry chicken again.

*compound butter is a mixture of butter and supplementary ingredients such as garlic, herbs, and lemon zest.

Roasted Chicken Salad With Green Grapes And Tarragon

Homemade Ciabatta Croutons

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Roasted Chicken Pot Pie

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When it comes to comfort food, chicken pot pie is on the top of my list.  For this recipe, I decided to roast the chicken first before adding to the filling. This is my Roasted Chicken Pot Pie.

The chicken comes out so much juicier when it’s roasted. I have blogged about roasting chicken before and my method is foolproof.

I’m using a ready-made pie crust from the store for this, just to make this dish a bit easier for a weeknight meal. Grocery stores have really great, ready-made pie crusts”. Don’t be too hard on yourself if you don’t have time to make your own all the time. I like to keep a box or two in my frig to have on hand.

If you want to make your own crust and have the time, definitely do it, you can always make it the day before. For my Homemade Pie Crust recipe, click the link at the end of this post.

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Flat Leaf Italian Parsley

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Prep Time. 15 minutes
Cook Time For Chicken: 35 to 40 minutes
Cook Time For Filling: 15 to 20 minutes (can be made while the chicken is roasting)
Bake Time: 20 to 25 minutes
Total Time: 1 hour 20 minutes
Yields: 3 pies
Equipment: three (9-inch) glass pie pans, large mixing bowl, 3-quart saucepot, 6-quart Dutch oven, pastry brush

Ingredients For Roasted Chicken:
4 chicken breasts, bone-in skin-on
1/2 cup of olive oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

Ingredients For Chicken Pot Pies:
4 heaping cups of roasted chicken, bite-size chunks
1 diced yellow onion
1/2 a 14.4-ounce bag of frozen Birds Eye pearl onions, thawed
3/4 of a 1 lb bag frozen peas, thawed
2 1/2 cups of leafy-top carrots, diced and blanched until just fork tender
3/4 of a stick of unsalted butter
3/4 cup of all-purpose flour
1/4 cup of half-and-half
5 cups of chicken stock, unsalted
2 chicken bullion cubes
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped
2 boxes of store-bought ready-made pie crusts
*eggwash

Directions:
Preheat oven to 350-degrees F.
Place the chicken onto two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes.

Remove the chicken the oven, allow it to cool before removing the skins and bones. Dice the chicken into bite-size pieces, transfer to a large mixing bowl. 

While the chicken is roasting, have the chicken broth and bouillon cubes slowly heating up on a back burner. As this is happening, dice the onion and carrots. Blanch the diced carrots in boiling water for 3 to 5 minutes, just until fork tender.

Adjust the temperature to 425-degrees F.

In a large mixing bowl add the peas and pearl onions. Using a slotted spoon transfer them to the bowl containing the peas and onions.

In a saucepot over medium heat dissolve the bullion cubes in the chicken stock.

In a Dutch oven, on medium heat, start the sauce. Melt the butter, add the diced onion, and flour, stir and cook for 1 minute. Add the hot chicken broth to the flour and onion mixture. Continue to stir until broth thickens. Add all the veggies, Kosher salt, fresh ground black pepper, and the cream stir to combine.

Turn the heat to off, add the diced roasted chicken and chopped Italian flat-leaf parsley, again stir to combine.

Divide the mixture into 3 glass pie dishes, and brush the sides with egg wash. Next, lay the store-bought pie dough over each, Brush *eggwash all over the top of the dough, including the sides. Vent the top of each of the pie.

Finally, follow the baking instructions on the box for the time, usually around 20- 25 minutes, or until golden brown. Take out of the oven and let rest for about 15 minutes, then enjoy some delicious roasted chicken pot pie.

*eggwash: A mixture of 2 beaten large eggs with 2 tablespoons of milk.

Recipe for homemade pie crust, click the link below for my recipe.

Homemade Pie Crust

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