How To Make Simple Hunter Chicken At Home

Recently, I have been quite inclined towards dinners with a comfortable meal, despite or perhaps because of my long working days and the fact that the stubborn mistake that I thought I defeated returned with revenge. The dishes that I like these days are the culinary equivalent of a large stocky sweater, a fleece blanket, a roaring fire emitting an earthy aroma of wood smoke, something that makes the cold from my bones and warms me to my toes. Stew and stew, creamy starchy sides, our enameled cast iron cookware got a workout.

I wrote a few words about Mario Batali’s “cacciatore” many years ago on my blog, and with the help of the Pastured Poulet Rouge in our refrigerator, one of the many goodies we brought home from the Saturday winter farmers market in Pawtucket, I decided to make a coup okay. In the beginning, you need to prepare a little: beat the bird, brown it, soak the dried mushrooms and fry in it, adding flavoring to your pot, but as soon as everything is in the oven with parchment lid in place, you can lean back with Negro and enjoy the aromas that reach you. Served with creamy Parmesan polenta, this is a comfortable meal of the highest order.

First Kitchen Test Before Start The Cooking:

Cacciatore chicken (which, after we refresh our culinary Italian, we literally mean “hunter-style chicken”) is a stomach-warming winter product with several details that set it apart from other stewed chicken that you , you probably know: a delicate aroma of sweet vermouth (we recommend pouring a slice for ourselves while the chicken is boiling), grated carrots, grated sauce, punch of two dried porcini mushrooms and fresh cremins. Serve with your favorite comfortable carbohydrate – polenta, mashed potatoes or couscous – they will all be happy landing sites for rich, warming sauce and tender pieces of chicken.

1 3 – 3 1/2 pounds. Quarter-split chicken or equivalent pieces of skin of your choice
4 pinches of kosher or sea salt
1 cup dried porcini mushrooms
1 cup boiling water
1 splash of grape oil
1 splash of olive oil
1/2 pound crimini mushrooms
2 ounces of red (Italian / sweet) vermouth
2 cups chopped white or yellow onion
3 cups chopped ripe San Marzano tomatoes (or an equivalent amount of canned peeled Italian plum tomatoes)
1 tablespoon of two-concentrated tomato paste
1 cup red dry wine
1 pinch of red chili flakes
3 tablespoons of chopped fresh herbs (I used a mixture of fresh thyme, salted and flat parsley)

Directions For The Cooking:

Preheat the oven to 325 ° F. Put the chicken pieces on a dish and dry. Season well with salt and set aside.
Cover the squirrels with boiling water and let it brew until the mushrooms become soft. Remove the mushrooms, chop finely and set aside. Strain the mushroom soaking liquid through a coffee filter to remove sand and set aside.
Heat a piece of grape seed oil with a piece of olive oil in a pan with a thick bottom (I used a large enameled roasting pan) and fry the chicken parts in batches, side down to the skin, until all chicken is browned and crunchy with the skin. Remove the pieces of chicken fried on a plate or dish and set aside. Pour everything except a thin layer of greased fat.
Trim and shrimp the crimini mushrooms and add to the pan. Cook until browned on all sides, then add chopped porcini mushrooms and red vermouth, cook until the liquid evaporates. Remove into a bowl and set aside.
Add the chopped onion to the pan, sprinkle with salt, add a little oil, if necessary, and cook until soft and opaque. Add the carrots and mix, then add the chopped tomatoes, tomato paste, chili flakes, wine and canned mushroom liquid, mixing well and bringing to a boil.
Throw chopped herbs with mushrooms and return to the pan, stirring. Squeeze the chicken pieces on top, be sure to add the accumulated juices. Cook for at least one hour, preferably more, until the chicken is torn apart and the sauce thickens and thickens. Serve over creamy polenta with sprinkle with finely chopped flat leaf parsley on top.