Once again it’s cooking class time for me. The month of January has been filled with one class after another. I do enjoy every minute of the classes. Sometimes the prep work of recipe research and shopping can be taxing but it’s all part of what I do. There are ways to make those parts of my job interesting and so I do. I talk to fellow shoppers and read recipes from many sites online, cookbooks and magazines.
For my next Italian foods class I am teaching how to make some of the classic Italian comfort foods, chicken cacciatore being one of those. The complete menu includes a creamy herb and cheese polenta and a bread and tomato soup. I want to include some type of dessert but I am afraid there won’t be time. I consulted several recipes for the cacciatore dish and finally tried one last night. We all feel the sauce is lacking something, maybe garlic. I might try one more recipe before the class, hoping my family won’t mind having to eat chicken cacciatore one more time before Thursday.
1 whole chicken, cut up into 8 pieces
salt and pepper
2 Tbsp olive oil
1 medium onion, diced
2 oz. diced pancetta
1/2 cup white wine
14 oz. can of whole peeled plum tomatoes
1 cup chicken broth
Rinse and pat dry the chicken pieces. Rub salt and pepper into the skin of each piece and set aside. Heat oil on medium heat, add the onion and pancetta. Cook until onion is translucent. Turn up the heat a little and brown all the chicken. De-glaze the pan with the wine and allow to simmer for five minutes. Drain four or five of the canned tomatoes, dice them and add them with the chicken broth to the pan. Cover and cook at a low simmer for 30-40 minutes until all chicken tests done.
Serve over polenta mixed with cheese. We feel this recipe is missing some flavors. Garlic maybe? Or some oregano? Maybe some green pepper. I will experiment with this before Thursday for the best taste for my students.