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  • Red Sauce Recipes - Chicken Cacciatore

    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.  

    Chicken Cacciatore

    • 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
    1. 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.  
    2. 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.)
    3. 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.  
    4. 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.  
    Serve that up with a fresh spinach salad with red onions and a vinaigrette.  Here's what mine looked like:  


    Now go make your own, and post the results up on our fan page (throw that a "Like", would you?) 

    That photo's from our Instagram btw, do you follow us?

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    And if you missed the Porcini train the first time around, you can always order... right now.
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