Chicken Cacciatore

I live this stuff, my kids actually eat it without grumbling, but whats not to like....chicken.  Red Sauce.  Cheese.  Its all there with some extras that Mom and I like....mushrooms to be specific.

Cacciatore literally means "hunter" and its usually a bird or rabbit the hunter caught and is braised in tomato sauce with the herbs of the woods.  Its really stupid easy cookery too. If you can brown and simmer you can do this.

I use chicken breasts as I can get them dirt cheap at Costco, you can easily sub out thighs and legs and it would be as tasty. Since this is a braise even white meat like the breasts stay moist.

For the mushrooms I go for the cremini or "baby 'bella's"as they are sometimes sold as here in the L.A area. They have a deeper flavor than a button mushroom, but if you can't find them feel free to sub in the easily found button mushroom.

Chicken Cacciatore

• 6 chicken breasts
• 1 small onion diced
• 2 cloves garlic
• 1 T minced fresh rosemary
• 2 T chopped fresh sage
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 lb cremini mushrooms - sliced
• 2 T dry sherry
• 1 c shredded mozarella cheese
• salt
• pepper
• Olive Oil

In a heavy skillet light coat the bottom of the pan with olive oil (about 2 T).  Salt and pepper the dry chicken.  Sear the chicken in the hot oil until browned, about 5 minutes.  Flip and sear the other side.  Remove chicken from skillet and set aside.

Add onion to pan and cook to translucent. Add rosemary and sage.  Add mushrooms and cook until they start to brown stirring occasionally.  Add garlic and cook 1 minute longer.  Add sherry to deglaze pan, scraping up any browned bits.

Add tomotoes and tomatoe sauce. Stir to combine.  Test for seasoning and add more salt and pepper if needed.  Nestle the chicken pieces in the sauce.  Add any chicken juices that collected in the platter into the sauce.  Cover, bring to boil and reduce to simmer.  Simmer for 25 minutes.

At end of simmer time remove lid and divide the mozarella evenly and sprinkle on top of the chicken pieces.  Simmer additional 5 minutes to melt the cheese.

Serve the sauce over cooked pasta with additional cheese on top and the cheesey chicken breast on the side.

Roasted Loin of Pork

Thank gawd for Costco and their mass quantities of stuff.  I don't know which is worse, keeping the kitchen stocked or finding something everyone wants to eat.  At least at Costco I can get the quantities cheap enough to keep them fed so half my daily battle is under control.  Finding things they will all eat is enough to send me to a corner and just babble away to myself.  Pass the meds?

If you've followed me here long enough you will get the idea that I'm not afraid to try something new.  The better half decided she wanted loin of pork and dropped more than a few hints.  The pre-marinated stuff at the store is way to expensive for feeding a family.  The other down side is the stuff is waaaayyyy over salted.  Which is fine if you are a camel and don't mind hauling an extra gallon of water around.  Costco came to my rescue this week with nice loin of pork at $2.01/lb...damn close to FREE!

Ah, but what to do with it.  I waded through Ina, Julia, Dean & Doluca even Mags and thing just didn't jell with a single recipe.  I did notice the common herbage and spice in the search included apple cider/juice instead of lemon in a lot of the recipes.  The wheels got to turning and I remembered the Thanksgiving Turkey we did this year had an interesting marinade from Ina that I figured could be adapted to fit a loin of pork.  

I sometimes scare myself on how often something tasty comes out of the oven first crack.  Of course good tools like a mini-food processor is perfect for whizzing up little bits of stuff better than the regular size processor or a blender.  Programmable convection ovens help too as it does such a good job of even browning and the probe shuts down at the right temp so over cooking is pretty hard to do. 

Roasted Loin of Pork

3 - 3 1/2 lb Pork Loin

• 1/4c butter
  
• 1/4c extra virgin olive oil
  
• 2 T dijon style mustard
• 1 T chopped garlic
  
• 2 t salt (I used sea salt)
  
• 2 T fresh sage (1T dried)
  
• 2 T parsley (1 T dried)
  
• 1 t fennel seed
  
• 1 t thyme
  
• 1/2 t rosemary
  
• 1/2 t cracked black pepper
  
• 1 cup apple juice or cider.
  

Score the fat on the pork loin with each score about 1/2 - 3/4" inch apart making a grid pattern.  Set aside.

Combine butter, olive oil, mustard, spice, herbs salt and pepper in a mini-prep.  Whiz until herbs are finely chopped but not pureed.  Reserve 3T of the mixture in sealed jar.  Rub remainder on roast and marinade in zip seal freezer bag and squeeze marinade evenly around the roast.  Allow to rest at least 2 hours in the fridge.  

About 30 minutes prior to roasting bring the bagged loin out and let it rest on counter to warm up closer to room temperature.  At end of rest place in roaster, fat side up.  Spread 1/2 of the reserved marinade on top of the loin.  Add apple juice to pan.

Roast in 325 oven 1 3/4-2 hours until 170F.  Half way through roasting slather the remaining marinade on top of the roast.  Monitor the liquid around the roast, add additional water to keep it from burning and drying out.  When the loin is at 170 remove from oven and tent with aluminum foil for 10 minutes.   

The mini-prep from braun is a life saver for these little projects.  Perfect for small quantities and and easy clean up.  The heavy duty freezer zip-lock bags work best for marinades.

All set and ready to roast.  Monitor the juice and add water when it starts to get too dry otherwise you run the risk of it caramelizing to the point of being an ash.  Not pretty nor is it tasty.

Roast Chicken

Simple roast chicken, how hard can that be? Never did one in all they years I have been cooking. (Mostly because I am not a fan of chicken but do it to appease the fam). I have done more than a few turkey's but this was new territory. A quick search of Food TV and I found a couple that I could use as a reference point for a recipe I would call my own.

The recipe:
Simple Roast Chicken
2 approx 4 lb roasting hens
3 lemons
1 head of garlic
large carrot
2 T dried thyme
salt
pepper
4 large sprigs of fresh sage

For Herb butter:
about 3/4 stick butter at room temp.
1 t dry thyme
1 t dry basil
1 T dry parsley
1 T fresh chopped garlic
Mix and set aside while preparing the chickens

Clean out the chicken off the various body parts. Rinse inside and out with cold water. Pat dry.

Slice one lemon into 4 thin slices. Slice the other two lemons in half.

Generously salt and pepper each cavity. Add dry Thyme. Split carrot and put 1 piece in each cavity. Crush the garlic cloves, divide between each chicken. Stuff the lemon halves into each cavity. Slip fingers between breasts and the skin. Slip one slice of lemon into each slit so that each breast has a lemon slice centered in it. The resulting bulges will make the chicken look like some sort of mutant gas mask...you want it that way. Tuck one sprig of the fresh sage into each chicken.

Tuck and fold wings under the chicken. Wrap a string under the wings and then pull towards the legs. Wrap one end around a leg then draw legs together and tie to secure.

Rub chicken with the herb butter. Arrange the remaining sage leaves on top of the chicken. Salt and Pepper.

Bake at 400 until meat thermometer in thickest part of the thigh reads 165F. I use a convection roast with thermometer probe to help take the guess work out and getter a better browned and crisped skin. It should take about 1 1/2 hours to get it to that temp. Check that juices run clear before removing from oven.

All trussed up and ready to go. See...with the lemon slices under the skin it does look like a WWII gas mask!

There we go all done, thank gawd for non-stick roasters and racks. I swear if I didn't have that option I would rarely roast as with regular pans it is just a pain to get them all clean. I do two chickens at once as that way I get one for dinner tonight and another for dinner later in the week when I am way to busy to do much more than a quick reheat.