As the festive season rolls in, I’m reminded of my grandma’s kitchen, filled with the aroma of her legendary Chicken Cacciatore. This classic Italian stew, steeped in history, dates back to the Renaissance period. It was a dish born out of necessity, using whatever the hunter had available, hence its name ‘Cacciatore’, meaning ‘hunter’ in Italian.
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Let’s make some chicken chakat to I’m using three chicken thi I separated the skins and reserve them for presentation this recipe is enough for four but there are only three of us Anyway season with salt white pepper and mushroom powder mixy mix cover and set it aside until
Ready to use hydrate five dyed mushrooms in some hot water broil one green bell pepper in the oven until charred cover and set it aside to steam the mushrooms are hydrated remove the stems and Cy dice them reserve the soaking liquid and the stems adding 350 G of water and all the
Vegetable scraps cook for 5 to 8 minutes cover in STi for 5 minutes drain and discard all the residue the pepper should be cool enough to handle peel and discard the chart skins and costy slice and dyce 2 tbsp of oil and sear the chicken until crispy
Brown and now it’s done one yellow onion a pinch of salt white pepper and Mixie mix salut it until lightly caramelized one carrot and Mixie mix 2 tbsp of butter and Mixie mix cover and cook for 1 to 2 minutes the carrot should be fork tender 100 G
Of shitake mushrooms and the hydrated mushrooms and mixi mix 2 tbsp of butter and mixi mix salut until lightly caramelized one liak three clo of garlic one can of tomatoes rinse the can with a simple stock and into the pot the roasted bell pepper 100 G of white wine and mixi mix
1 tbsp of Italian seasoning and two bay leaves mixy mix some of the simple stock the5 G of petta SED on crispy brown degrad with some of the simple stock and into the pot slice the chicken TI into quarters and into the pot with all the juices mixy mix turn the heat
Down to low and cook for 45 minutes stir occasionally to prevent burning in the meantime let’s bake the chicken skins cover with another piece of parchment paper pull on some weights pick at 180° C or 355 FS for 15 to 18 minutes or until they are crispy Brown after 45
Minutes the chicken should be cooked some parsley and mixi mix 100 G of olives and mixy mix and now it’s done get the four article at f onto serving bows the chicken skin let’s devour this this is chicken delcious you really have to give this a try this is perfect
For this cold season thank you for watching have fun in the kitchen