My Chicken Cacciatore (Italian Hunter's Chicken Stew)...a curry is a curry!!

My Chicken Cacciatore or Italian Hunter's Chicken Stew…going by how often this is made and how much we like it, this should have made it to blog much earlier but I guess better late than ever…started off as a mix of recipes picked up from the net, and now settled to this final version after trying various permutations and combinations…one of the easiest recipes one can come across especially when one wants a “curry” without actually making the effort of making one !! :-) 

Chicken Cacciatore (Italian Hunter's Chicken Stew)

Ingredients:

• Chicken thighs fillets, boneless and skinless with all excess fat removed, around 600 gms (you can use a mix of thighs and drumsticks, bone in, skin on if you prefer; adjust cooking time accordingly, weight to be around 900gms –1 kg)
• Regular flour/maida, about ¼ cup (can skip for dietary constraints, refer to notes)
• Salt, to taste
• Crushed Black Pepper, to taste

For the sauce:

• Onions, finely sliced, 1 cup
• Tomatoes, skinned and roughly chopped with their juice, 1 cup
• Garlic, finely chopped, 4 –5
• Mixed peppers –red, green and yellow, sliced into long strips, about 2 cups (keep them a little chunky if you prefer it that way)
• Mushrooms (White or Cremini), quartered or thickly sliced, about 2 cups
• White Wine, ¼ cup (or use chicken stock or water)
• Chicken Stock, ½ - ¾ cup (or use water)
• Rosemary, finely chopped, 1 tbsp if using fresh or 1 tsp if using dried (or sub with Thyme)
• Cherry tomatoes, a handful (optional)
• Salt, to taste
• Crushed Black Pepper, to taste
• Red chili flakes, to taste (optional)
• Oil, 1+ 2 tbsp

Instructions:

Salt and pepper both sides of the chicken and dredge them in flour. Keep aside.

Heat about 1 tbsp of oil in a large heavy bottom pan/skillet or Dutch oven. Once the oil is hot, add in mushrooms and sauté, stirring, for a couple of minutes or so to colour and soften a bit. Remove the mushrooms from the pan and keep aside.

Add in the peppers to the pan and cook, stirring, until slightly softened. Remove from the pan and set aside.

Heat the remaining 2 tbsp oil in the same pan and fry the chicken over medium high heat in batches until golden brown on both sides. Remove and keep aside. If using skin on chicken- place the chicken in the pan skin side down first. The skin will also release some extra oil while frying that you may need to remove before proceeding.

Add in the garlic, rosemary and onions to the same pan and fry till the onions just start to turn slightly golden at the edges.

Pour in the wine/chicken stock and scrape up any browned bits at the bottom of the pan. Let it bubble and simmer until the wine is reduced by half.

Stir in the red chili flakes and tomatoes and crush them a little with the back of the spoon. Add in the stock and let it come to a bubble.

Return the chicken to the pan (skin side up if using skin on chicken pieces), along with any juices that have accumulated on the plate.

Bring to a boil again then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through – about 20-25 minutes.(about 40 minutes if using bone in chicken pieces, till the meat is almost falling off the bone)

Stir the peppers, mushrooms and a handful of cherry tomatoes, if using into the chicken. Return to a simmer, cover, and let it cook for another cook 10 minutes to blend in the flavors. Check for seasoning and adjust to taste.

Switch of the heat and top with a few more cherry tomatoes.

Ideally, let it rest for a at least a couple of hours before reheating and serving with boiled pasta, rice or a loaf of crusty bread.

Notes:

• This is typically made with bone in and skin on pieces. I have never liked the look or the taste of skin on chicken in a slow cooked “curry” and hence always use skinless chicken pieces. Bone in or boneless depends on what I have available at home but as always I never use chicken breast for anything which even remotely looks like a curry.

• Feel free to use bite size chicken pieces instead of whole fillets.

• Using flour –again depends on which version you are following but it does add body to the sauce and keeps the chicken nice and soft especially when cooking boneless pieces.

• The use of onions, peppers and mushrooms is optional – depending on which recipe version you want to follow and what you have available.

• You can skip the above veggies and add some cannellini beans towards the end to have a more substantial version of the stew.

• You may need to add about ½ tsp of sugar depending on the tomatoes that are used.

Tomato and Fresh Mozzarella Salad...1,2,3,4,5!!

Tomato and Fresh Mozzarella Salad…If I called it Caprese Salad, I wouldn’t have been able to post the other options so let’s go with the long name and make use of all the options one by one…ensure you have some crusty bread to go along with this (yes, yes I know the bread/carb addict in me thinks that the world is a better place because of bread), some nice chilled wine and old friends for company (read gossip) J

Tomato and Fresh Mozzarella salad

Ingredients:

• Tomatoes, washed and sliced into ¼ thick slices, 3-4 
• Fresh Mozzarella, sliced into ¼ thick slices, about 250gms
• Fresh Basil leaves, cut into thin slices or tear into pieces or kept whole, 8-10

Dressing Option 1: (pictured)

• Salt, 1/4 tsp
• Black pepper, freshly ground, 1/4 tsp 
• Extra Virgin Olive Oil, 2 tbsp

Dressing Option 2:

• Salt, 1/4 tsp
• Black pepper, freshly ground, 1/4 tsp 
• Extra Virgin Olive Oil, 2 tbsp
• Balsamic vinegar, 1 tbsp

Dressing Option 3:

• Salt, 1/4 tsp
• Black pepper, freshly ground, 1/4 tsp 
• Extra Virgin Olive Oil, 2 tbsp
• Balsamic Vinegar, 1 tbsp
• Dijon Mustard, ½ tsp

Dressing Option 4:

• Salt, 1/4 tsp
• Black pepper, freshly ground, 1/4 tsp 
• Extra Virgin Olive Oil, 2 tbsp
• Balsamic Vinegar, 1 tbsp
• Dijon Mustard, ½ tsp
• Honey, 1 tsp
• Garlic, minced, ½ tsp

Dressing Option 5:

• Salt, 1/4 tsp
• Black pepper, freshly ground, 1/4 tsp 
• Extra Virgin Olive Oil, 2 tbsp
• Balsamic Vinegar, ½ cup

Instructions:

Alternate tomato and mozzarella slices on a platter overlapping the slices.  .

Add the basil. Sprinkle on top if cut up. If kept whole arrange in between the slices.

Option 1: Sprinkle with salt and pepper. Drizzle with the oil. Serve immediately at room temperature.

Option 2, 3, 4: Whisk all dressing ingredients and drizzle over the salad. Serve immediately at room temperature or cool for an hour in the fridge before serving.

Option 5: Put balsamic vinegar in a smallest pan you have and reduced to a thick glaze on low flame – about 10-12 minutes. Keep a watch on it and don’t walk away from the stove! Keep aside till it cools completely.

Sprinkle the salad with salt and pepper. Drizzle with the oil and then add then with a tablespoon of balsamic vinegar reduction. Serve immediately at room temperature.

Notes:

• And yes the tomatoes that you see have been cut thinner than the required ¼ inch thick but that’s what happens when you pass on the job to someone who hardly ever steps into the kitchen while you are busy making your mozzarella slices into perfect little round discs with a cookie cutter!!..Did I say old friends? nah…should have said best friends forever!! J 

• Feel free to adjust quantities of dressing ingredients to your taste 

• You can add capers, black olives or kalmata olives if you want. 

• You can add mixed greens of your choice and arrange the tomato and cheese on top of the greens.

Summer Pasta Salad...Carb addict!!

My Summer Pasta Salad…different people have different addictions…mine is carbs (among a few others, but let’s not get into that now!!)…I can’t survive without carbs…I just cannot...I have tried and failed miserably each time…my salad meals need to have either bread or pasta or rice in them…this is one such meal

Summer Pasta Salad

Ingredients:

• Shell shaped or Wagon wheel Pasta
• Tomatoes
• Spring onions
• Bell peppers, Red, Yellow and Green
• Sweet Corn, boiled
• Green or Black Olives (optional)

Dressing: 

(Specifying measurements to give an idea of proportion, adjust to taste and quantity) 

• Extra Virgin Olive Oil, 4 tbsp
• Balsamic Vinegar, 1 tbsp
• Lemon Juice, 1 tbsp
• Fresh Basil, chopped, 4 tbsp
• Fresh Garlic, crushed, 1
• Italian seasoning, ¾ tsp
• Parmesan cheese, 3 tbsp
• Sugar, ¼ tsp (if for dietary requirements you can’t use sugar add honey instead)
• Red chili flakes, ¼ tsp
• Crushed Black pepper, ¼ tsp
• Salt, to taste

Instructions:

Boil the pasta, drain and cool.

Wash and chop the veggies of your choice into bite size pieces

Mix all the ingredients from dressing in a small bowl and whisk until well blended.

Pour the dressing over the pasta and toss

Add the veggies and toss again.

Cover and refrigerate for 2-3 hours.

Serve cold.

Notes:

• You can add bite size pieces of Mozzarella cheese or cooked chicken as well.

• If you want to add salad leaves, add them at the time of serving.

Panzanella / Bread Salad...the KING of salads in my books!!

If your husband runs away at the mere mention of  salad, you have to make Panzanella...if you are in one of those "kitchen is closed today" mood, you have to make Panzanella...if you are in one of those carbs overload but still want to pretend to eat healthy otherwise will feel guilty mood, you have to make Panzanella...the excuses could be plenty but bottom line...you cannot not make Panzanella!! 😊

Panzanella (Italian Bread Salad)

Ingredients:

• Bread, any 2-3 day old crusty bread, 200 to 300gms

• Garlic cloves, 1-2

• Extra Virgin Olive Oil, 1 tbsp

• Ripe Juicy Tomatoes, roughly chopped into bite size pieces, about 600gms

• Cucumbers, peeled and cut into bite size pieces, ½ large (optional, I used to add when I just started making this salad and now I more often than not skip it)

• Red or Yellow pepper, cut into bite size pieces, 1 medium (again optional, I usually add only if I have some lying around)

• Red Onion, sliced thinly into half moons, ½ medium

• Fresh Basil leaves, coarsely chopped, about ½ cup

Dressing:

• Extra Virgin Olive Oil, 6 tbsp

• Aged Balsamic vinegar or Red Wine vinegar, 2 tbsp (start with 2 tbsp and add about 1 tbsp more if needed)

• Salt, to taste

• Pepper, to taste

Instructions:

Whisk olive oil, vinegar, salt and pepper in a large bowl. 

Add tomatoes, onions, cucumber and peppers.Toss well so that all vegetables are coated well with the dressing.

Cover with a cling film and let rest for at least 30 minutes to an hour.

Vinegar to oil ratio is 1: 3. Too much vinegar will overpower the tomatoes so start with 2 tbsp vinegar and add another tablespoon only if needed after the salad has rested for a bit. I do a taste test once the tomatoes have had a chance to rest and have released their juices.

Meanwhile, preheat oven to 180C.

Rub the bread lightly with garlic cloves and cut into bite size cubes.

Toss with 1 tbsp oil and spread the bread cubes on a rimmed baking sheet in a single layer.

Bake until dry and lightly coloured for 12-15 minutes and set aside to cool.

Tick Tock Tick Tock!! Once the tomatoes etc have rested…

Add the toasted bread cubes and chopped basil leaves to the tomatoes and toss well.

Taste and add a little more salt, pepper, vinegar or oil, if needed.

Everyone says to let the salad rest for 15-20 minutes before serving so that the bread absorbs all the juices...but, I serve immediately so that the bread still has some texture.

Notes:

• You can add 1 minced garlic clove to the dressing instead of rubbing the garlic on the bread. 

*Picture updated 22nd June'17

 

Espresso Panna Cotta...bring on the love

Hubz and I don’t believe in V day , don't celebrate it...but we believe in love and we believe in coffee…so this Espresso Panna Cotta is for all those who are busy celebrating V day and for all those who are not J J J

Espresso Panna Cotta
(recipe from foodnetwork.com)

Ingredients:

• Whole milk, 1/2 cup 
• Gelatin, unflavored powdered, 1 1/2 tsp 
• Heavy cream, 1 1/2 cups 
• Instant coffee powder, 3 heaping tsp
• Sugar, 1/4 cup 
• Salt, a pinch
• Dark chocolate, for garnishing

Instructions:

Place the milk in a small heavy saucepan. Sprinkle the gelatin over the milk and let it stand for 5 minutes so that the gelatin softens. 

Now, on medium heat, stir just until the gelatin dissolves for about two minutes, but  ensure that the milk does not come to a boil.

Add the cream, espresso powder, sugar, and salt. Still on low heat, stir ,till the sugar dissolves, about three more minutes.

Remove from the heat and let cool slightly. 

Pour the cream mixture into 2 Martini glasses, dividing equally. 

Cover and refrigerate, stirring every 20 minutes during the first hour. 
Chill until set, minimum 6 hours and up to 2 days.

When ready to serve, use a vegetable peeler or grater on the chocolate block some shavings. Sprinkle the shavings over each panna cotta and serve.