HUNTERS STEW BEEF RECIPES

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HUNTER'S DINNER: CHICKEN CACCIATORE | RECIPE - RACHAEL R…



Hunter's Dinner: Chicken Cacciatore | Recipe - Rachael R… image

Rachael's chicken cacciatore (Italian for "hunter"), rich with tomatoes, mushrooms + red wine, is the perfect fall and winter one-pan dinner.

Provided by Rachael Ray

Number Of Ingredients 21

4 tablespoons EVOO
8 boneless
skinless chicken thighs
Salt and pepper
1 cup dried porcini mushrooms
1 ½ cups chicken bone broth or stock
1 small carrot
minced or grated
1 small stalk celery
minced
1 small onion or large shallot
minced
3 cloves garlic
sliced or grated
About 2 tablespoons fresh rosemary
chopped
1 teaspoon crushed red pepper
2 tablespoons sun-dried tomato paste or tomato paste
1 cup dry red wine
such as Rosso di Montalcino
One 14-ounce can crushed or diced fire-roasted tomatoes or Italian tomatoes

Steps:

  • In a cast iron skillet, heat 3 tablespoons EVOO, three turns of the pan, over medium-high
  • Season the chicken with salt and pepper
  • Add to skillet and brown on one side, about 4 minutes; turn and cook for 3 minutes more
  • Remove to platter
  • Reserve to skillet
  • Listicle: 12-Inch Cast Iron Frying Pan While the chicken browns, add mushrooms and broth to a small pot
  • Bring to a boil over medium-high heat, then reduce to medium-low (maintaining a rolling simmer) to plump mushrooms
  • After 5 to 6 minutes, remove mushrooms with a slotted spoon and reduce broth to about ¾ cup, 2 to 3 minutes
  • Once mushrooms are cool enough to handle, finely chop
  • If needed, add remaining EVOO to reserved skillet over medium-high heat
  • Stir in the carrot, celery and onion; season with salt
  • Cook until softened, 4 to 5 minutes
  • Add the mushrooms, garlic, rosemary and crushed red pepper; stir, then add tomato paste and stir again
  • Pour in wine and cook until reduced to ⅓ cup, 2 to 3 minutes (mixture will thicken as you will see a trail when the spoon is moved through it)
  • Add mushroom broth and tomatoes
  • Return chicken to skillet
  • Simmer for 5 minutes
  • Remove skillet to trivet and serve from pan with charred bread

HUNTER'S DINNER: CHICKEN CACCIATORE | RECIPE - RACHAEL R…



Hunter's Dinner: Chicken Cacciatore | Recipe - Rachael R… image

Rachael's chicken cacciatore (Italian for "hunter"), rich with tomatoes, mushrooms + red wine, is the perfect fall and winter one-pan dinner.

Provided by Rachael Ray

Number Of Ingredients 21

4 tablespoons EVOO
8 boneless
skinless chicken thighs
Salt and pepper
1 cup dried porcini mushrooms
1 ½ cups chicken bone broth or stock
1 small carrot
minced or grated
1 small stalk celery
minced
1 small onion or large shallot
minced
3 cloves garlic
sliced or grated
About 2 tablespoons fresh rosemary
chopped
1 teaspoon crushed red pepper
2 tablespoons sun-dried tomato paste or tomato paste
1 cup dry red wine
such as Rosso di Montalcino
One 14-ounce can crushed or diced fire-roasted tomatoes or Italian tomatoes

Steps:

  • In a cast iron skillet, heat 3 tablespoons EVOO, three turns of the pan, over medium-high
  • Season the chicken with salt and pepper
  • Add to skillet and brown on one side, about 4 minutes; turn and cook for 3 minutes more
  • Remove to platter
  • Reserve to skillet
  • Listicle: 12-Inch Cast Iron Frying Pan While the chicken browns, add mushrooms and broth to a small pot
  • Bring to a boil over medium-high heat, then reduce to medium-low (maintaining a rolling simmer) to plump mushrooms
  • After 5 to 6 minutes, remove mushrooms with a slotted spoon and reduce broth to about ¾ cup, 2 to 3 minutes
  • Once mushrooms are cool enough to handle, finely chop
  • If needed, add remaining EVOO to reserved skillet over medium-high heat
  • Stir in the carrot, celery and onion; season with salt
  • Cook until softened, 4 to 5 minutes
  • Add the mushrooms, garlic, rosemary and crushed red pepper; stir, then add tomato paste and stir again
  • Pour in wine and cook until reduced to ⅓ cup, 2 to 3 minutes (mixture will thicken as you will see a trail when the spoon is moved through it)
  • Add mushroom broth and tomatoes
  • Return chicken to skillet
  • Simmer for 5 minutes
  • Remove skillet to trivet and serve from pan with charred bread

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BIGOS - WIKIPEDIA
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From missallieskitchen.com
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