So, now that just about everyone has Red Sauce...
Let's cook something!
So yesterday's Two Times Tuesday deal was pretty popular. And by pretty popular I mean my UPS guy now walks with a limp.
Many of you will have some Porcini Mushroom Red Sauce coming your way soon, so it might be a good time to figure out just what to do with all that earthy, aromatic goodness.
Personally, I like to match Porcinis with chicken - you can certainly put the sauce over pasta like you always do, but let's try something different! Cacciatora means hunter's style, but all you have to hunt for here is a jar of sauce and some optional veg. The key will be quickly browning the chicken first; after that feel free to use whatever other ingredients you have on hand to build this endlessly variable dish.
- 2-4 pounds of chicken breast or thigh
- 2 garlic cloves, chopped
- 1 medium onion, diced
- 1 or 2 (or more) long hot peppers
- A handful of mushrooms, your call
- 2/3 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon of butter like it ain't no thing (optional)
- Your new Porcini Mushroom Red Sauce
- Salt; fresh cracked black pepper
- First brown the chicken: Turn the heat to medium-high under a large frying pan, get the olive oil (and butter, don't be scared) nice and hot; dust the chicken lightly with salt and pepper, and cook them until you get a nice golden crust. Flip, brown the other side, and set them aside from the pan. Salt and pepper them again ASAP, lightly.
- Next, the veg: start with the onions over medium-high heat, and when they start to turn translucent (maybe 2-3 minutes) add the garlic, peppers, mushrooms, or whatever else you've got in the fridge. (Remember, the whole point of cacciatora is that nobody knows what a hunter is going to come back with from the woods - it's usually mushrooms - so whatever you've got, cook it. Cherry tomatoes? Carrots? Leftover squash from the night before? Whatever, just throw it in with the garlic you'll be fine.)
- After everything in the pan starts to brown up and stick to the bottom a little, add the wine and let it simmer until it's half evaporated. Bring the chicken back to the party now, and make sure it's cooked all the way through.
- Finally: add your Porcini Red Sauce. It's got a deep, woodsy sort of richness that all that sauteed stuff is going to turn up to 11. Your call on how much sauce to use - might I recommend all of it? Finish with grated parmigiano or pecorino.
Now go make your own, and post the results up on our fan page (throw that a "Like", would you?)
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And if you missed the Porcini train the first time around, you can always order... right now.