Roman Style Chicken Cacciatore Recipe

RomanStyle Chicken Cacciatore – Leite's Culinaria

WEBApr 19, 2024 · Heat the lard or oil in a large skillet or braising dish, then add the garlic and rosemary. Let cook until fragrant, then remove from the oil …

Rating: 4.8/5(5)
1. Season the chicken pieces generously all over with salt and pepper. Heat the pork fat or oil in the biggest lidded frying pan you have (or use 2 if you can’t fit all the chicken comfortably into 1 pan) and add the garlic and rosemary.
2. Fry for 2 to 3 minutes over a medium heat until you can smell the herbs strongly; this will flavor the oil. Remove the herbs from the pan before they have a chance to burn and set aside for later. Fry the chicken pieces on all sides for about 10 minutes, browning all over, until they are a rich golden color. Be patient and don’t turn them too often; let them brown on one side and then turn to the other.
3. Pour in the vinegar and wine and bring to the boil. Allow the liquid to reduce for a few minutes, then add the anchovies and the reserved herbs and stir them into the liquid. Put the lid on the pan and reduce the heat to a gentle simmer. Cook for 1 hour or until the meat falls easily from the bone. This will depend on your type of meat so allow enough time for it to get really soft. Check the pan every so often and add a little hot water if it looks dry. Adjust the seasoning as necessary and serve on soft polenta or with a side of simply blanched spinach.

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RomanStyle Chicken Cacciatore Recipes WW USA

WEBPress Sauté on 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, add chicken, skin-side down, and cook until …

1. Spray chicken with nonstick spray and sprinkle with 1/2 teaspoon salt. Press Sauté on 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, add chicken, skin-side down, and cook until browned on both sides. Transfer to plate.
2. Add carrots, onion, cremini and porcini mushrooms, rosemary, garlic, and remaining 1/2 teaspoon salt to pot. Cook, stirring, until onion is slightly softened, about 2 minutes. Whisk together wine, broth, and tomato paste in small bowl until blended; pour into pot. Place chicken, skin-side up, on top of vegetable mixture. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
3. Press Pressure Cook and select Low Pressure; set cooking time for 7 minutes. When time is up, allow pressure to naturally release 5 minutes. Press Cancel to turn off pot. Move steam release valve to Venting position to release remaining pressure.
4. With slotted spoon, transfer chicken and vegetables to platter. Skim off fat from cooking juices. Press Sauté and set cooking time for 15 minutes. Bring juices to boil.

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