Saturday, August 20, 2011
20110820 Chicken Cacciatora
(SOURCE: Delia's Complete How to Cook by Delia Smith)
To be honest, I was a little disappointed at this dish as the chicken tasted a little bland - just a tomato-y dish. I guess it was my fault that I didn't use freshy rosemary leaves, which could have made a huge different. Also, I was too lady to chicken a whole chicken into 8 pieces, and used chicken drumsticks instead. The chicken drumsticks might not have soaked up the sauce as well, so I should have poked them all over with a fork.
1kg chicken drumsticks
1 tbsp olive oil
2 medium-large onions, thickly sliced
700g ripe red tomatoes, skinned and chopped
2 garlic cloves, crushed
1 tbsp tomato puree
1 tbsp dried rosemary, bruised
1 bay leaf
275ml dry white wine
1 tbsp white wine vinegar
salt and freshly milled black pepper
1. Season chicken with salt and pepper. Heat oil in the casserole over a high heat and brown chicken in batches. Remove them to a plate.
2. Lower the heat to medium and cook onions for 8-10 minutes, until they are softened and nicely browned at the edges. Add garlic and cook until fragrant. Then add the tomatoes, tomato puree, rosemary, bay leaf, white wine, and white wine vinegar. Season and bring to the boil, then let it bubble and reduce to about half its original volumne (which will take about 20 minutes).
3. Add the chicken into the casserole and stir them around, then put the lid on and allow to simmer gently for 60 minutes.