Add creamy chickpeas for a balanced accompaniment to potatoes and carrots.
slim Chicken Cacciatore
INGREDIENTS:
(American / Metric measures)
. 8 medium size skinless chicken thighs
. 2 Tbsps. (30ml) unsalted butter
. 2 Tbsps. (30ml) e.v. olive oil
. 2 Tbsps. (30ml) grape seed oil
Vegetables:
. 1 large, sweet onion, peeled, diced small
. 3 large garlic cloves, peeled, crushed
. 3 Tbsps. (45ml) tomato paste
. 3 medium yukon potatoes, peeled, medium wedge cut
. 3 large carrots, peeled, thickly sliced
. 1 can [19oz/(540ml)] Chickpeas, rinsed, drained
Seasonings:
. 1-1/2 tsps. (7.5ml) sea salt, divided
. 1-1/2 tsps. (7.5ml) granulated garlic powder, divided
. 1/2 tsp. (2.5ml) each from dried herbs:
basil, marjoram, rosemary, sage, tarragon.
Liquid mix:
. 1/2 cup (120ml) blended spirits
(either Sherry or Port or Marsala or White wine)
. 1 can [28oz./(796ml)] San Marzano tomatoes
. 1/4 cup (60ml) water
PREPARATION:
Preparation and cooking time takes about 1-1/2 hrs.
..............................................................
1. Pat dry each piece of chicken and set aside.
2. Prepare the seasoning and set aside.
3. Prepare the liquid mix and set aside.
4. In a very large, deep pan, heat the oil and butter on MEDIUM-HIGH heat. Sauté the onions for about 5 minutes.
5. Add and distribute the chicken pieces…skin down. Cover the pan with a wire screen. Brown for 4 minutes. Now, lower the heat to LOW before turning each piece over to brown another 3 minutes back on MEDIUM-HIGH.
6. Lower the heat again to remove the chicken pieces onto a plate.
7. Raise the heat back to MEDIUM. Add the garlic and tomato paste. Toss to cook. Add the potatoes and carrots. Toss in the chickpeas. Sprinkle half the amount of salt and garlic powder.
8. Place the chicken pieces back into the pan by snuggling them in a part of the way. Once the heat has picked back up, pour half the amount of the liquid mix. Add the rest of the remaining seasoning. Pour the remaining liquid mix.
9. After a few minutes, lower the heat to LOW-MEDIUM and cover the chicken to cook for 30 minutes. Then, uncover to turn over the chicken pieces. Cover again for a last 30 minutes. Close the heat and uncover pan. Let it rest 5 minutes before serving.
2. Prepare the seasoning and set aside.
3. Prepare the liquid mix and set aside.
4. In a very large, deep pan, heat the oil and butter on MEDIUM-HIGH heat. Sauté the onions for about 5 minutes.
5. Add and distribute the chicken pieces…skin down. Cover the pan with a wire screen. Brown for 4 minutes. Now, lower the heat to LOW before turning each piece over to brown another 3 minutes back on MEDIUM-HIGH.
6. Lower the heat again to remove the chicken pieces onto a plate.
7. Raise the heat back to MEDIUM. Add the garlic and tomato paste. Toss to cook. Add the potatoes and carrots. Toss in the chickpeas. Sprinkle half the amount of salt and garlic powder.
8. Place the chicken pieces back into the pan by snuggling them in a part of the way. Once the heat has picked back up, pour half the amount of the liquid mix. Add the rest of the remaining seasoning. Pour the remaining liquid mix.
9. After a few minutes, lower the heat to LOW-MEDIUM and cover the chicken to cook for 30 minutes. Then, uncover to turn over the chicken pieces. Cover again for a last 30 minutes. Close the heat and uncover pan. Let it rest 5 minutes before serving.
Serving suggestion note: there will be a luscious sauce with a few pieces of veggies leftover...perfect for a day after pasta sauce. Boil half a package of pasta, strain and add the re-warmed sauce over top. Cover pot for 5 minutes before serving. Garnish with Parmesan.
Cook in harmony and enjoy blissful eating moments.
Many flavourful wishes in all your kitchen adventures.
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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