Chicken Cacciatore with easy polenta

Serves 6
Preparation Time: 20 minutes
Cooking Time: 2 hours

6 chicken thighs
6 chicken drumsticks
2 pieces of bacon diced
2 pieces of celery diced
1 carrot peeled and diced thinly
1 onion peeled and diced
2 bay leaves
4 sprigs rosemary
two sprigs of oregano
2 x 400g jars of tomato puree
2 jars of water to add to the sauce
salt and pepper (a shake or two)
1 tablespoon of brown sugar
1 cup of Marsala wine

 

In a large deep fry pan place a little olive oil then add the celery, carrot, onion, mushrooms and bacon and gently cook for around 6 minutes.  Set aside.  Then in the fry pan add a little more oil and the chicken pieces cooking until browned.

When the chicken is browned nicely add the vegetable and bacon mix and add the tomatoes, all the herbs, water,  sugar, Marsala and the salt and pepper.

Cook in oven in a large casserole pot with lid for around 180 degrees Celsius for two hours making sure the liquid covers the chicken pieces.

Serve with some buttery polenta which I use 1 cup of polenta with two cups of water and a half a chicken stock cube and then add two tablespoons of organic butter.  Stir in a Teflon saucepan until blended for around 5 minutes and if too thick add a little more water then serve hot.

Tomato Osso Bucco

Tomato Osso Bucco

Serves : 3  (3 fit in an average fry pan)

Preparation Time: 30 minutes

Cooking Time: 2.5 hours for perfection

1 Bouquet garni which is made by bundling herbs together. I used fresh parsley (italian), thyme, celery leaves and bay leaf. Twine together with the thyme or parsley ends.

3 pieces of the Veal shank from the butcher cut into 1 1/2 thick pieces
1 cup of plain all purpose flour in a bowl seasoned with salt and pepper (OR for Gluten free use gluten free flour)
60ml olive oil
50grams of butter
1 garlic clove whole or 1 teaspoon crushed
1 small carrot chopped finely
1 large onion chopped finely
1/2 celery stalk chopped finely
1 1/2 cups of home style chicken stock (see my blog recipe)
1 cup of dry white wine
800ml chopped tomatoes or passata
1 cup of chopped mushrooms if you like?



Prepare your Bouquet garni first which is very important as it adds the flavour to this dish.
Place each piece of veal carefully one at a time into the flour to dust.  Heat your oil in a heavy frypan with the butter and garlic and in single layers place the veal and cook until browned on both sides (approx 15 minutes).  Discard the garlic after this (unless you use crushed then its ok). Set the veal pieces aside in a large cast iron baker.

 Using the same frypan (with the juices of the meat) add your carrot then add celery and onion and cook without browning until it is going soft.  Increase the heat and add the wine cooking for approx 5 minutes.  Then you can add your stock with the tomatoes and bouquet garni on top.  Season with some salt and pepper.

Pour the sauce into the baker with the meat. Add mushrooms into sauce if desired.  Cover baker with a little foil and place in your oven for approx 2 hours at 180 degrees (i prefer this method instead of on the stovetop) . 

The meat should be tender after this time. Check every 30 mins the sauce is halfway up the baker.  Test meat is ready by poking it with a fork to see if it melts into it. 

Best served with my cheesy polenta!
http://deliciouscookingwithmandy.blogspot.com.au/2012/04/baked-polenta-with-three-cheeses.html