Pat's Kitchen
Pat Altomare
June 19, 2009 01:15 am Dear Pat, I had a wonderful recipe for Chicken Cacciatore, but lost it. One of the ingredients was green pepper. Do you have such a recipe? I would appreciate having it if possible. (Love your column). Thanks so much, Bess C. , Windham, N.H. Dear Bess and Readers, I found this recipe in a cookbook written in the 1970s by Anna Muffoletto, who wanted to celebrate the art of Sicilian-Italian cooking. Muffoletto's family immigrated to the United States in 1888 from Sicily. Many recipes in her cookbook go way back, passed down by her grandparents and parents. She also made many trips to Sicily to update her authentic knowledge of the foods and cooking styles used in that region of Italy, and returned from these trips with many new recipes. Muffoletto writes that Chicken Cacciatore hasn't changed that much from how her grandmother made it. Using chicken with bone-in gives much more flavor. Dredging the chicken in a little flour and browning seals in the juices, and the flour acts as a thickener to the sauce. Also, using a little wine gives some richness to the dish. This is back-to-basics, homemade cooking that is simple to make and good to eat. Served over a bowl of linguine, it's perfect for supper on one of these rainy, damp days we are still having. I hope you enjoy it. — Pat Chicken Cacciatore Serves 4 Ingredients: 31âÑ2 pounds cut up chicken (about 8 pieces) 1âÑ2 cup flour Olive Oil 1 large onion, thinly sliced 1 clove garlic, minced 2 cups canned Italian peeled tomatoes, drained and chopped 1 bay leaf 2 tablespoons tomato paste 1âÑ2 cup dry red or white wine (can substitute chicken broth) 1 teaspoon marjoram Salt & freshly ground black pepper to taste 2 large green peppers cut in strips 1âÑ2 pound mushrooms, thinly sliced (use button, portobello, or cremini) Rinse chicken then dry well. Coat chicken with flour and brown lightly in a skillet with 3 tablespoons olive oil. Transfer to a large saucepan. In same skillet, brown onion and garlic for 3 minutes, adding another tablespoon olive oil if needed. Transfer to saucepan. Add tomatoes, bay leaf, tomato paste, wine, and marjoram. Stir and simmer all about 45 minutes. Add salt and pepper to your taste. Saute mushrooms in small amount of olive oil for few minutes, then add green pepper and saute for a few minutes longer. Transfer to saucepan and continue to simmer for another 15 minutes until chicken is tender. Serve over buttered linguine or wide noodles (tagliatelle). ÔÇæÔÇæÔÇæ Pat Altomare's "Pat's Kitchen" runs weekly in the Wednesday Home section of The Eagle-Tribune. She invites your questions and comments. E-mail patakitchen@yahoo.com, or write c/o The Eagle-Tribune, 100 Turnpike St., North Andover, MA 01845.
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