Chicken Cacciatore

I love one pot meals. It is so easy, everything cooks together and develops a fantastic flavor. I am particularly partial to making meals like this because of this enormous dutch oven. 

Isn't she a beauty? I think so. 

Anyways, onto chicken. How many different ways are there to make chicken? Ten thousand? Ten million? Whatever the number the possibilities are endless for what you can do with it. You can make soups, stews, stir fries, casseroles; its incredible how versatile it is. 

I had been wanting to make chicken cacciatore for a while now, mostly because of the flavor profile. I love the anise flavor of fennel and the complexity it adds to the dish. Combined with the sweetness of the tomatoes, this dish is definitely a winner. My family gobbled it up so fast I didn't even get to take a finished product picture! 

Traditionally, this dish is supposed to be served over pasta, but I decided to pass on this just because I am not that big a fan of pasta. However, I'm sure it would be delicious. 

Chicken Cacciatore 

Serves 4-6

1 Whole chicken, cut into 8 pieces

1 bulb fennel

3 garlic cloves 

2 tablespoons extra virgin olive oil

1 Zucchini

1 Yellow squash

6 oz. cremini mushrooms

1/2 lb. Asparagus

1/2 yellow onion

1/4 C. Flour

1/2 C. Dry red wine*

2 tbs. tomato paste

28 oz. can crushed tomatoes, low sodium

1 tbs. dried basil

1 tsp. dried oregano

1/4 C. fresh parsley

salt and pepper to taste

Directions

Preheat a large dutch oven to medium heat. Add in some olive oil and allow to get hot. Dredge the chicken in flour and begin browning the chicken in the dutch oven. You do not want to cook the chicken yet, just get a nice, brown crust on both sides. The chicken finishes cooking later. This process should take about two batches with the chicken cooking about 2-3 minutes on each side. 

When you have finished browning the chicken, remove and set aside. In the same dutch oven, begin by sautéing your onion on medium low heat. Take care not to burn the onion. After about five minutes add in the fennel and continue to cook for about 5 more minutes. Once the fennel and onion have sufficiently softened, add the rest of the vegetables: zucchini, yellow squash, mushrooms, and asparagus. Cook for about 10-15 minutes to soften up the vegetables. 

Once the vegetables have softened up nicely, you are ready to deglaze the pan with the wine. (Traditionally, cacciatore is deglazed with white wine, I personally like the robust flavor that red wine gives to this dish but you can use whatever) Cook for about 3 minutes before adding the tomatoes, chicken, and herbs into the mix. 

 Put the lid on and allow to simmer for 30 minutes. 

After 30 minutes, remove the chicken and cover. 

Simmer the sauce for an additional five minutes to allow it to thicken.

Serve the sauce over the chicken with a nice piece of crusty bread or on a bed of pasta. Enjoy! I wish I had a finished product picture but it was so good It was gobbled up so fast. 

Chipotle Chicken Chili with Avocado and Greek Yogurt

Chipotle Chicken Chili with Avocado and Greek Yogurt

This chili was inspired by our tough economy. Our family has been hit so we have been trying to turn ordinary ingredients and leftovers into great dishes. I hope you enjoy it!  


I submitted this recipe to the today show recipe contest..hope I win!! Cross your fingers!


Ingredients: 
1 lb ground chicken, or 4 leftover chicken breasts shredded 
2, 15 oz. can black beans 
2, 15 oz. cans kidney beans 
2, 15 oz can low sodium diced tomatoes, pureed 
1/2 a jar marinara sauce 
1/4 c. raisins, pureed with adobo 
1/2 a can chipotle in adobo, pureed 2 tbs. tomato paste 
2 stalks celery, chopped 2 carrot sticks, chopped
1 medium yellow onion, chopped
4 cloves garlic, minced 3 tbs. chili powder
1-2 tsp. cayenne (or less if cooking time is diminished..it mellows!) 
2 tsp. cumin 
2 tsp. paprika 
1 tsp. oregano 


Directions: 
First start by pureeing all of the ingredients in a food processor to get the mise en place ready. The tomatoes, chipotles, and raisins. Set aside. If using raw ground meat, brown the meat in a large dutch oven and then re move to set aside to drain off any extra fat. If using leftover meat, this step can be skipped.

Chop all of your vegetables up and add to a large dutch oven and saute over medium heat in the same dutch oven. Once they have softened and gotten some color (about 10 minutes) add in the tomato paste, chipotles, raisins, garlic, and chili powder. Cook for another two minutes. Add in about 1/4 cup of water to deglaze the dutch oven slightly before you add any of the extra ingredients. 

Add in the remaining ingredients: tomatoes, drained and rinsed beans, spices, marinara sauce, and meat.

Bring to a boil and lower heat and simmer for at least 2 hours, if not longer. Enjoy topped with jack cheese, avocado, and greek yogurt. A side of cornbread never hurt either. Cooks note: the first time I made this chili, I simmered it for about 2 1/2 hours, and the second time I made it, I made it in the morning and it sat on the stove all day. The flavor was very developed and decadent.

New Orleans Style Gumbo

I submitted this recipe to a recipe contest.

I lost. Damn. It is David Venable's loss. If he were just in my kitchen and smelled the lovely aroma that was cascading from dutch oven on the stove he would have been sold! Well we had leftover chicken (again) a few nights ago so I decided to try my hand at making gumbo. Now, I have never been to New Orleans before, but I did quite a bit of research before I created this dish.

The result was a thick, stew-like consistency that had the wonderful flavors of creole and cajun seasoning. It includes both chicken and shrimp, both of which are added in in the last 5 minutes of cooking to ensure they are not overcooked.

New Orleans Style Gumbo

Yield: 6-8 Servings

Ingredients:

2 celery stalks

1 green pepper
1 red pepper
1 yellow onion
4 cloves garlic
1 can tomato sauce
1 lb okra
2 tbs butter
1 tbs. extra virgin olive oil
3 tbs. flour
1 quart low sodium vegetable broth plus 2 cups
1 lb. frozen or fresh shrimp, peeled and deveined
1 lb cooked and cubed, chicken (I used white meat)
1 tsp. cayenne pepper
1 tsp. red pepper flakes
2 tsp dried thyme
1 tsp paprika
1 tsp oregano
1 tsp salt
1/2 tsp pepper

Directions:

Start with the roux..this is the most important part! Melt the butter and oil in a pan together and mix in the flour. Cook out the flour as if you were making a béchamel sauce, but keep cooking the flour and fat together on medium low heat. Take care in not burning the roux. Once you achieve a peanut butter color, it is time to add all the vegetables except the okra.

(Hint: in order to keep the okra from being slimy, wash it and freeze it for 30 minutes prior to cutting. When you go to cut the okra, you will be slime free.)

Add in all of the chopped vegetables and spices to the roux. I used the kitchen king pro to chop up the onion, celery, bell peppers, garlic, and celery. Cook the vegetables in the roux for about 10 minutes until they have softened significantly and become translucent. The roux will be very thick when the vegetables are added, so in order to keep moisture in the vegetables, add stock when it starts getting a little too thick and keep working the vegetables until they soften up.

Once the vegetables have become translucent, add in the rest of the broth and the tomato sauce. Cook for at least 45 minutes on a simmer for all of the flavors to meld together.

While the gumbo simmers, chip the okra into rounds. The gumbo should be checked on a few times while it simmers. Before the okra is added, check the seasonings and adjust accordingly. Add the okra and simmer for another 15 minutes.

Finally, add in the chicken and shrimp. Since the the chicken is already cooked and cubed, it only needs to warm through. Shrimp only takes about 5 minutes to poach so it is important not to overcook it. Once the shrimp are done, remove the gumbo from the heat and allow to rest for 10 minutes.

Enjoy with a big scoop of rice scooped right on top and a side of cornbread! Yum!