Get the full post HERE.
Caccia-touille
4-6 servings
2 T olive oil
about 8 cups chopped eggplant and zucchini
3 T olive oil
6 chicken hindquarters, split into drumsticks and thighs
~1/2 cup all purpose flour
1 medium onion, peeled and chopped
4 cloves garlic, peeled and minced
1 large red pepper, chopped into relatively large pieces
1 28 oz can diced fire-roasted tomatoes
2 tsp herbes de Provence
1 cup dry red wine
Preheat oven to 425ยบ
Rinse chicken pieces and toss with flour until lightly coated. Heat olive oil in a large saute pan until just about sizzling. Add chicken to hot oil and cook until golden on all sides. Remove from skillet.
Add onion to skillet and saute for about 5 minutes, or until onion is just beginning to soften. Add red peppers, and cook until onion is transluscent. Add garlic, and saute 1-2 minutes; then add herbes de provence. When the herbs begin to bloom, add wine to skillet and cook until alcohol has dissipated; then add tomatoes. Bring mixture to a boil.
When tomato mixture comes to a boil, reduce heat and nestle chicken within the sauce. Cover and simmer for 30-40 minutes, or until chicken is tender.
Meanwhile, Toss zucchini and eggplant with olive oil, and spread on two baking sheets. Place in preheated oven for 30-40 minutes, or until just softened and beginning to color. Set aside.
When chicken is cooked, remove pieces from the skillet and keep warm. Heat sauce on medium-high heat until it reduces in volume and thickens slightly. Add roasted zucchini and eggplant and stir to combine. Return chicken to pan and rewarm.
4-6 servings
2 T olive oil
about 8 cups chopped eggplant and zucchini
3 T olive oil
6 chicken hindquarters, split into drumsticks and thighs
~1/2 cup all purpose flour
1 medium onion, peeled and chopped
4 cloves garlic, peeled and minced
1 large red pepper, chopped into relatively large pieces
1 28 oz can diced fire-roasted tomatoes
2 tsp herbes de Provence
1 cup dry red wine
Preheat oven to 425ยบ
Rinse chicken pieces and toss with flour until lightly coated. Heat olive oil in a large saute pan until just about sizzling. Add chicken to hot oil and cook until golden on all sides. Remove from skillet.
Add onion to skillet and saute for about 5 minutes, or until onion is just beginning to soften. Add red peppers, and cook until onion is transluscent. Add garlic, and saute 1-2 minutes; then add herbes de provence. When the herbs begin to bloom, add wine to skillet and cook until alcohol has dissipated; then add tomatoes. Bring mixture to a boil.
When tomato mixture comes to a boil, reduce heat and nestle chicken within the sauce. Cover and simmer for 30-40 minutes, or until chicken is tender.
Meanwhile, Toss zucchini and eggplant with olive oil, and spread on two baking sheets. Place in preheated oven for 30-40 minutes, or until just softened and beginning to color. Set aside.
When chicken is cooked, remove pieces from the skillet and keep warm. Heat sauce on medium-high heat until it reduces in volume and thickens slightly. Add roasted zucchini and eggplant and stir to combine. Return chicken to pan and rewarm.
1 comment:
that sounds delicious. We're having baked chicken later on this week. I might do something like that. Yum!
Post a Comment