Chicken Cacciatore

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chicken (2) 24/03/2018

For the uninitiated, cacciatore (pronounced catch-chee-ah-tor-ay) refers to a “hunter-style” method of cooking in which the meat, vegetables and herbs slowly simmer in a single pot. This recipe stays true to the Northern Italian tradition of using white wine, but adds passata, because, well, why not? Buon appetito!

Serves 4

Ingredients:

  • 500g skinless, boneless chicken thighs
  • 3 garlic cloves, minced
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp minced fresh rosemary (from about 2 sprigs)
  • 3-4 tbsp olive oil
  • 250g chestnut mushrooms, stems removed, cut into 1-inch pieces
  • 4oz smoked pancetta, cut into 1-inch cubes
  • 2 large onions, roughly chopped
  • 2-300ml passata
  • 250ml dry white wine
  • 1 chicken stock cube
  • Chopped flat-leaf parsley, for garnish

Directions:

  1. In a small bowl, combine garlic, salt, black pepper, rosemary, and 2 tbsp of the oil; stir to make a paste; rub evenly over chicken pieces. Cover and chill for 2 hours.
  2. Heat remaining oil in a heavy cast iron pot over high heat. Working in batches, cook chicken pieces in a single layer, turning to brown all sides. Transfer chicken to a plate.
  3. Add mushrooms, pancetta and onions to the pot. Cook, stirring occasionally, until onions are golden brown and pancetta is rendered, about 8 minutes.
  4. Add the wine and stir to loosen browned bits from the bottom of pot. Add the stock cube and passata and bring to a boil. Return chicken pieces to pot, reduce heat to medium heat, partially cover, and cook for 10 minutes. Then uncover pot, reduce heat to medium, and cook 15-20 minutes more (depending on the size of the chicken pieces. Sprinkle with parsley and serve.
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Slow-Cooked Shredded Beef Ragu

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screenshot_2016-10-17-22-20-21-11 17/10/2016

Slow cooked tender beef that pulls apart in a delicious herby, winey, rich tomato sauce intertwines with buttery cheesy pasta for a proper comfort meal that’s packed with flavour. This recipe makes a huge amount and if you do have any leftovers, they taste even better the next day!

Serves 6

Ingredients:

  • 1 ¾ pounds beef shin, in 2-inch cubes
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
  • 2 sprigs sage
  • 1 small red onion, peeled and cut in chunks
  • 4 cloves garlic, finely chopped
  • 1 carrot, peeled and thickly sliced
  • 1 celery stalk, thickly sliced
  • 2 cups red wine
  • 2 400g can peeled whole cherry or plum tomatoes
  • 1 pound pappardelle
  • 3 tablespoons butter
  • ½ cup freshly grated Parmigiano-Reggiano

screenshot_2016-10-17-22-15-51-11

Method:

  1. Season beef with salt and pepper to taste. Place a heavy cast iron pan over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
  2. Add the wine and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices. Bring contents of pot to a simmer. Place in an oven preheated to 140C, covered, or on the stove over the lowest heat for 2 to 3 hours.
  3. Using two forks, shred the meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
  4. Place a large pot of lightly salted water over high heat to bring to a boil. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste then drain well. Return pasta to pot and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
  5. To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of rosemary, and a spoonful of cheese.