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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.
that sounds delicious. We're having baked chicken later on this week. I might do something like that. Yum!
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