Every cook has their own comfort zone: their favorite cooking instrument (my dutch oven), their favorite culture (Italian) and their favorite ingredient (garlic, of course). But their comes a time when new tastes must be discovered. I've tried many new things in the past year, escargot and sushi, oysters on the half shell and foie gras. So whats next? Since sparro
w heads are out of the question, the next thing to try were anchovies (don't look at me like that). I stumbled on a recipe from my new favorite chef, Jamie Oliver, which looked pretty good. Called Hunters Chicken Stew, it was a rustic chicken Cacciatore dish cooked with garlic and in my dutch oven..wahoo! Only problem was it called for anchovies. Darn, it's kind of like a negative buzz word. Well who's heard of worcestershire sauce? Yah, its the main ingredient in it. Normally I would have made it just excluding whatever didn't appeal to me but I figured I would try it. Wendy thought it would be fun and it was a success. Fortunately it wasn't a main part of the dish, just a background so it just added a little something. You should try it. Since Wendy and I are not professional photographers, the dish looks like the chicken died a horrific death right there on our plate, but it was good trust me. Recipe is below... I encourage you to try it...an ode to trying new things! (Tell us how it turns out).
pollo alla cacciatora
Serves 2
four to five chicken thighs
5 bay leaves
2 sprigs fresh rosemary
5 cloves garlic
1/3 bottle red wine
flour
3 anchovy fillets of anchovy paste
one 14 oz can sliced tomatoes
Season the chicken thighs in a container with salt and pepper. Cover with the wine and throw in the rosemary bay leaves and garlic (smash it first). Leave overnight in the fridge.
Remove the chicken from the bowl, reserve the marinade and pat the cluckers dry. Dredge in flour and set aside. Meantime, heat a dutch oven or ovenproof pan over medium high heat. Throw in some olive oil and brown the chicken on both sides (about 2-3 min per side). Remove, then add a little more oil. Slice up some garlic and saute for about 30 seconds, then add the tomatoes, anchovies and chicken with the reserved marinade. Bring to boil and then throw the lid on the pan and put into a preheated 350 degree oven for an hour and a half. Afterwords, remove the bay leaves and rosemary, serve with angel hair pasta or some rice (brown rice would compliment the rustic-ness) and then have fun finishing off the rest of that bottle of wine you used for the marinade (you didn't drink it already did you?)
w heads are out of the question, the next thing to try were anchovies (don't look at me like that). I stumbled on a recipe from my new favorite chef, Jamie Oliver, which looked pretty good. Called Hunters Chicken Stew, it was a rustic chicken Cacciatore dish cooked with garlic and in my dutch oven..wahoo! Only problem was it called for anchovies. Darn, it's kind of like a negative buzz word. Well who's heard of worcestershire sauce? Yah, its the main ingredient in it. Normally I would have made it just excluding whatever didn't appeal to me but I figured I would try it. Wendy thought it would be fun and it was a success. Fortunately it wasn't a main part of the dish, just a background so it just added a little something. You should try it. Since Wendy and I are not professional photographers, the dish looks like the chicken died a horrific death right there on our plate, but it was good trust me. Recipe is below... I encourage you to try it...an ode to trying new things! (Tell us how it turns out).pollo alla cacciatora
Serves 2
four to five chicken thighs
5 bay leaves
2 sprigs fresh rosemary
5 cloves garlic
1/3 bottle red wine
flour
3 anchovy fillets of anchovy paste
one 14 oz can sliced tomatoes
Season the chicken thighs in a container with salt and pepper. Cover with the wine and throw in the rosemary bay leaves and garlic (smash it first). Leave overnight in the fridge.
Remove the chicken from the bowl, reserve the marinade and pat the cluckers dry. Dredge in flour and set aside. Meantime, heat a dutch oven or ovenproof pan over medium high heat. Throw in some olive oil and brown the chicken on both sides (about 2-3 min per side). Remove, then add a little more oil. Slice up some garlic and saute for about 30 seconds, then add the tomatoes, anchovies and chicken with the reserved marinade. Bring to boil and then throw the lid on the pan and put into a preheated 350 degree oven for an hour and a half. Afterwords, remove the bay leaves and rosemary, serve with angel hair pasta or some rice (brown rice would compliment the rustic-ness) and then have fun finishing off the rest of that bottle of wine you used for the marinade (you didn't drink it already did you?)
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