mmm-yoso!!!, the blog that you are reading, is about food that Kirk, ed(from Yuma) and Cathy, as we, as a few other friends, eat. Sometimes we go out to eat,sometimes we stay in. Today, it is Cathy's turn to blog. This is an "in" meal.
Hi. Well, this has been some year for me so far. I have been busy with quite a few projects and also have done some cooking, using items on sale this week. This is another meal for two for $5. Actually, you'll pay more for all the ingredients, but this should serve at least four (do you really eat 1/2 chicken all by yourself?), so the portion price is less than $2.50.
The word "cacciatore' means 'hunter' in Italian. This stew, made with tomatoes and mushrooms is traditional in that way. I've added and changed a few things...
Whole chickens are on sale at Vons for 77¢/lb. As long as you know how to use a knife to cut the chicken into pieces, you will save money over buying a cut up chicken. You'll also need a large can of diced or chopped or stewed tomatoes ( I always stock up when on sale), a bell pepper (the orange ones were on sale for $1.99/lb whereas the green ones were 89¢ each...the small ones really do not weigh 1/2 lb you know), some garlic and three small handfuls of fresh mushrooms (less than one pound).
Heat 2 Tbs olive oil in a deep skillet (remember: hot pan, cold oil, food won't stick). Put in the pieces of chicken which you have dredged in the flour/salt/pepper mix. Let it brown. You *never* turn it back and forth. Put it in, let it brown on one side, then turn it over to brown on the other side. (also. don't bother cooking the back piece or neck and gizzards...freeze those pieces and you can use them to make a chicken stock later).
Let the peppers and garlic get soft.
Put the chicken back in.
Top with the canned tomatoes.
I then add the Herbes de Provence and some liquid- stock, broth or a few cups of wine...
Cover and let this cook(simmer) for about 30 minutes.
Meanwhile, quarter the mushrooms (don't slice them...when they cook, they will get mushy). Put in the pan, with the lid and simmer about 10 minutes more.
1 whole chicken, cut. Reserve back to use for stock.
Dredge in flour/salt/pepper
Brown in 2 Tbs hot oil in deep pan. Remove from pan.
Brown garlic and bell pepper in the pan. Put chicken back into pan.
Pour one large can tomatoes and 2 cups liquid (broth, stock, wine) over all in pan. Add some Herbes de Provence. Cover and let simmer for 30 minutes.
Uncover, add about 2 cups quartered fresh mushrooms. Cover and simmer for 10 more minutes. Serve over pasta.