* Exported from MasterCook *
Chicken Cacciatore with Mushrooms, Tomatoes and Wine
Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce dried mushrooms -- like porcini (1/2 cup)
2 tablespoons olive oil
Salt and freshly ground pepper
6 skinless chicken legs -- (to 8) and/or thighs (thighs can be boneless)
1 small onion -- minced
1 small carrot -- minced
1 rib celery -- minced
2 large garlic cloves -- minced
2 tablespoons fresh minced Italian parsley
1 teaspoon minced fresh rosemary -- heaped, or 1/2 teaspoon crumbled dried rosemary
1/4 teaspoon red pepper flakes
1/2 pound mushrooms -- trimmed and sliced
1/2 cup red wine
28 ounce canned chopped tomatoes in juice -- (1 can) pulsed in a food processor
1. Place the dried mushrooms in a bowl or heat-proof glass measuring cup
and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until
mushrooms are softened. Drain through a strainer lined with cheesecloth or
a paper towel and set over a bowl. Rinse the mushrooms in several changes
of water, squeeze out excess water and chop coarsely. Set aside. Measure
out 1 cup of the soaking liquid and set aside.
2. Heat 1 tablespoon of the olive oil over medium-high heat in a large,
heavy nonstick skillet. Season the chicken with salt and pepper and brown,
in batches, for 5 minutes on each side. Transfer the chicken pieces to a
bowl as they are done. Pour the fat off from the pan and discard.
3. Turn the heat down to medium, add the remaining oil and the onion,
carrot and celery, as well as a pinch of salt. Cook, stirring, until the
vegetables begin to soften, about 5 minutes. Add the garlic, parsley,
rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low
and cook, stirring often, for 5 minutes, until the mixture is soft and
aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to
medium, and cook, stirring, until the mushrooms are just tender, about 5
minutes. Season with salt and pepper. Stir in the wine and bring to a
boil. Cook, stirring, for a few minutes, until the wine has reduced by
about half. Add the tomatoes and salt and pepper to taste. Cook over
medium heat for 5 to 10 minutes, stirring often, until the tomatoes have
cooked down a little and smell fragrant. Stir in the mushroom soaking
liquid that you set aside.
4. Return the chicken pieces to the pan and stir so that they are well
submerged in the tomato mixture. Cover and simmer over medium heat for 30
minutes, until the chicken is tender. Taste, adjust seasoning and serve
with pasta or rice.
Yield: 4 to 5 servings.
Advance preparation: The dish can be made through Step 3 and held on top
of the stove for several hours (refrigerate the chicken). The entire dish
can be made a day or two ahead and reheated. It will keep for about 4 days
in the refrigerator and freezes well. When you run out of chicken but
still have that luscious, gutsy sauce, use it as a sauce for pasta or a
topping for bruschetta.
Variation with kale: Blanch a bunch of stemmed, washed kale for 3 or 4
minutes, transfer to a bowl of cold water, then drain and squeeze out
excess water. Chop coarsely. Add to the pot after the chicken has simmered
for 20 minutes. Simmer for another 10 minutes or until the chicken is
tender.
Nutritional information per serving (4 servings, using 3 legs and 3
thighs): 363 calories; 15 grams total fat; 3 grams saturated fat; 3 grams
polyunsaturated fat; 8 grams monounsaturated fat; 115 milligrams
cholesterol; 18 grams carbohydrates; 4 grams dietary fiber; 165 milligrams
sodium (does not include salt to taste); 35 grams protein
This classic Italian dish must have hundreds of versions, all resulting in
a rustic braise of chicken, aromatic vegetables and tomatoes. My version
includes lots of mushrooms, both dried and fresh. You can add kale to the
dish if you want to work in some leafy greens.
Feb 14, 2012
Cuisine:
"Italian"
Source:
"Recipes for Health, New York Times, Feb 14, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 414 Calories; 15g Fat (33.4%
calories from fat); 43g Protein; 23g Carbohydrate; 2g Dietary Fiber; 156mg
Cholesterol; 637mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 4
1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
