*I recently heard from a friend who dehydrates her own green peppers and mushrooms. That is good idea. Dehydrators are relatively cheap. Especially when compared to buying dehydrated ingredients in a number 10 can! (My personal pet peeve) My friend dehydrates her veggies and stores them in “Kits” labeled with the title of the meal they are intended for. Very smart! I don't mind bottled mushrooms so for my shelf stable goods I will include bottled mushrooms for this recipe.
NOTE: If you plan on serving this dish with polenta, which I highly recommend, make the polenta ahead of time so it can be cooling and shaping in a loaf pan. See polenta instructions below.
Chicken Cacciatore Recipe
Serves 6
Ingredients
2-3 lbs Chicken Thighs, I use boneless and skinless
1 to 2 tsp salt
1 tsp pepper
3/4 Cup Flour
5 Tbsp Olive Oil
1/4 tsp to 1 tsp Red pepper Flakes
1 Large Green Pepper Chopped, about 1 Cup Or 2 Tbsp Dehydrated
1 Large Onion Chopped, about 1 1/2 Cups Or 4 Tbsp Dehydrated
1/2lb Button Mushrooms cleaned and quartered Or 2 4.5oz Jars Canned Whole Mushrooms
3 Cloves Garlic, 1 1/2 tsp botteld minced garlic, or 3/4 tsp garlic powder
1 Cup Chicken Broth
1 Tbsp White Wine Vinegar
1-28oz Can Diced Tomatoes
2 Tablespoons Capers (optional)
1 1/2 tsp Dried Oregano
1/2 tsp Thyme
Freshly Parsley for garnish if you have it.
This is yummy and actually a very simple recipe. I will give you two sets of instructions. One with fresh ingredients and one with shelf stable ingredients.
Sprinkle the chicken with salt and pepper and then dredge the pieces in flour. Set aside. Heat about 3 Tablespoons of olive oil over medium high heat and saute the chicken until it is browned on both sides. Transfer the chicken to the crockpot. If your pan is too small to saute all of the chicken at once then do it in batches, but don't overcrowd the pan! If you saute in batches you may need to add more olive oil.
Once the chicken is done add another tablespoon or so of olive oil. Toss in the crushed red pepper and saute for just about a minute making sure it does not burn, add the onions and green peppers. Allow the onions and peppers to soften, onions will begin to turn brown. Add the garlic and the mushrooms and saute just until the mushrooms begin to sweat. Pour the mixture over the chicken in the crockpot.
Pour 1 Cup of chicken broth and 1 Tablespoon white wine vinegar into the frying pan to deglaze the pan. Scrape up all of the bits and pieces left behind; that is the good stuff. To that add 1-28oz can diced tomatoes with the juice, capers if desired, oregano and thyme. Pour the entire mixture into the crockpot and mix gently.
Allow the cacciatore to cook on low for 4 to 6 hours or until the chicken is very tender.
To make this dish from all shelf stable items, i.e. canned chicken, and dehydrated veggies it is recommended that you rehydrate your onions and peppers before use. It will take a few hours so start hydrating the morning of or even the night before. You may then drain any water remaining and saute the veggies as usual.
For chicken that is canned skip the dredging and sauteing and simply add it to the crockpot. Add 1/4 cup flour along with 1tsp salt and 1/2 tsp pepper to the tomato mixture to use as a thickener before it goes into the crockpot. Allow the dish to spend a few hours in the crockpot on low so that the flavors can combine and the flour has a chance to cook.
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Herbed Polenta
Let me tell you what, cacciatore served over herbed polenta is divine.
Polenta is an Italian staple and it is another great way to rotate those food storage grains. The soft sweet polenta is a wonderful companion to the mildly spicy and slightly tangy cacciatore.
You can serve the Polenta soft or allow it to slightly harden in a loaf pan (preferred method). When molded in a loaf pan it is easily cut into individual servings. Fry the individual servings in butter or a little olive oil before they are placed on the plate. Smother the sizzling polenta with Cacciatore. Sprinkle the whole bit with a little freshly grated parmesan and garnish with fresh flat leaf Italian parsley.
To make Herbed Polenta 12 times for your family you will need:
72 Cups of Water
24 Cups Corn meal ground fresh (grind your popping corn)
18 tsp Salt
24 Tbsp Sugar
12 tsp Sweet Basil
12 tsp Oregano
6 tsp Rosemary
12 Cups Grated Parmesan (Wax your cheese to keep in your family store)
3 Cups Butter
Polenta Recipe:
6 Cups Water
1 1/2 tsp Salt
2 Tbsp Sugar
2 Cups Corn Meal
1 tsp Oregano
1 tsp Sweet Basil
1/2 tsp Rosemary
1 Cup Shredded Parmesan (about 3 oz)
1/4 Cup Butter
Polenta is easy to make, but you don't want to rush it. You want to allow it plenty of time to hydrate so that the cornmeal can soften.
To make Polenta place 6 cups of water in a large sauce pan along with 1 1/2 tsp salt and 2 tablespoon Sugar. Heat to a low simmer only. Boiling water is too hot and will cook the polenta too fast. Gradually add 2 cups corn meal whisking briskly to avoid lumps. Keep the heat on low to medium low. Add the herbs, 1 tsp oregano, 1 tsp sweet basil, and1/2 tsp rosemary and continue to cook. You want the cornmeal to cook very slowly to allow the corn flour to fully hydrate and really soften. The more time you allow it, the softer it will be. It should take 30 to 40 minutes, but the time is worth it. Whisk the polenta almost continously as is cooks. It is okay to walk away from it for a minute here or there but stay close. When you have given the polenta at least 30 minutes to cook stir in the grated parmesan and butter. Pour the hot mix into an oiled loaf pan. Set the polenta aside, cover it with foil or plastic wrap and allow it to cool completely.
To serve this dish cut the polenta into six equal portions. Fry the polenta in butter or olive oil. Serve with cacciatore poured over the top, parmesan cheese and a parsley garnish.
Now that's Italian!