Hunter-Style Chicken
Living The G.I. Diet Copyright 2004
¼ teaspoon salt
¼ teaspoon black pepper
1 pound skinless chicken drumsticks
1 pound skinless chicken thighs
1 tablespoon extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound mushrooms, quartered I used sliced mushrooms
1 red bell pepper, stemmed, seeded and chopped
1 green bell pepper, stemmed, seeded and chopped
1 tablespoon dried oregano
1 teaspoon dried basil
¼ cup dry white wine or chicken broth
1 can (28 ounces) diced tomatoes
1. Sprinkle the salt and black pepper over the chicken pieces. Heat half of the oil in a large, shallow pot over medium-high heat. Add the chicken and cook, turning once, until brown on both sides. Remove to a plate.
2. In the same pot, heat the remaining oil over medium-high heat. Add the onion, garlic, mushrooms, bell peppers, oregano, and basil, and cook until the vegetables are beginning to brown, about 15 minutes. Pour in the wine and stir the vegetables to deglaze the pan. Add the tomatoes and bring to a boil. Return the chicken to the pot. Reduce the heat and simmer until the chicken is starting to fall off the bone, about 45 minutes.
6 servings.
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You might know this as chicken cacciatore. Apparently cacciatore means hunter in Italian. What an odd name for a veggie-packed dish. And do they hunt chickens in Italy?
This was really heavy on the vegetables which was great. I had leftovers for lunch of just pasta (I made some Dreamfields penne with this) and the vegetables. This was supposed to be my ARF/5-A-Day submission this week but I dropped the ball and didn't get this post loaded yesterday.
How do people get by without a dishwasher? I had a ton of dishes to wash last night. You can bet we'll be using fewer dishes until the dishwasher gets repaired. I don't really mind washing dishes but I only have one small dish rack.
I almost forgot. I have to do the cookbook drawing today. Stay tuned for the winner's name.
A Blast From the Past: Butterscotch Pie from November 2005. I'm starting to think about Thanksgiving pies. I know this one is a definite (it's my brother's favorite).
Question of the Day:? Are you responsible for any cooking on Thanksgiving?
Not really. It is one holiday that my brother and wife usually host. If anything I might bring a side dish or dessert. (which is fine by me!)
ReplyDeleteThis dish looks pretty yummy and easy to prepare wish is always a plus.
ReplyDeleteThis looks good! I will be responsible for cooking. In fact, we made gumbo to freeze for Friday after Thanksgiving this weekend. I'll make blueberry cobbler, green beans with mushrooms, probably some cookies, and I'm sure something else! Whatever Mama is responsible for, I'll probably make...because I WANT to!
ReplyDeleteI am in charge of pies. I bring the homemade ones and someone else usually bring ones from Village Inn, which makes me oddly upset. I tell them they could just pay me to make their pie. I have been taking pumpkin and a chocolate chip pie. I may have to check out the butterscotch one though. I am in the mood for something new and I do have to go to 2 dinners.
ReplyDeleteOh, yeah! The whole shebang. I love making holiday dinners. My daughter is there to help and she and my son would be glad to provide (buy) anything, but I would decline.
ReplyDeleteJan
Yes, the dinner is here, and I do most of it. DIL volunteers to bring something every year, and I take her up on it, or make an alternate suggestion. GfIL (lol) has been bringing the green bean casserole for the past two years, so hopefully she will this year, too. If our oldest son is home (not this year) :( he usually fries the turkey.
ReplyDeleteOur granddaughter (10) who lives with us, has been begging to use the Halloween pumpkins to make pumpkin pies, so I guess we will do that. She LOVES to cook.