Hunter’s chicken stew

Par -






























In Italy, this dish is called alla cacciatora, meaning “hunter’s style.” Chicory, with its slight bitterness, makes a flavorful addition and must be added toward the end of cooking.
about 3lb (1.5kg) chicken, cut into 8 pieces

 salt and freshly ground black pepper

 1⁄4 cup olive oil

 1 onion, chopped

 4 garlic cloves, finely chopped

 1 sprig of rosemary


 1 bay leaf

 1⁄4 cup dry white wine

 1⁄2 cup hot chicken stock, for both methods

 2 heads of chicory (also known as Belgian endive),

 trimmed, leaves separated, and roughly chopped


 in the slow cooker


   PREP


 15 MINS


 COOK


 30 MINS PRECOOKING;
AUTO/LOW 5–6 HRS OR HIGH 3–4 HRS


 Preheat the slow cooker, if required. Season the chicken all over with salt and pepper. Heat half the oil in a large Dutch oven over medium heat, add the thighs and drumsticks, skin-side down,

 and cook for about 5 minutes until they begin to brown. Add the breast pieces, skin-side down, and cook gently for 10–15 minutes until very brown. Turn and brown the other side. Lower the heat.

 Add the onion and garlic, stir, and continue cooking gently for 3–4 minutes until they are soft. Season with salt and pepper, then stir in the rosemary, bay leaf, wine, and stock, and bring to a

 boil. Transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 5–6 hours or on high for 3–4 hours.

 Add the chicory for the last 15 minutes of cooking. Discard the bay leaf and rosemary from the sauce, taste, and add salt and pepper if needed. Spoon into bowls and serve with crusty bread.

 traditional method    PREP 20–25 MINS COOK 45–60 MINS

 Season the chicken all over with salt and pepper. Heat half the oil in a large Dutch oven over medium heat, add the thighs and drumsticks, skin-side down, and cook for about 5 minutes until

 they begin to brown. Add the breast pieces, skin-side down, and cook gently for 10–15 minutes until very brown. Turn and brown the other side. Lower the heat.

 Add the onion and garlic, stir, and continue cooking gently for 3–4 minutes until they are soft. Season with salt and pepper, then stir in the rosemary, bay leaf, wine, and stock. Cover and simmer

 for 15–20 minutes until tender.

 Add the chicory for the last 5 minutes of cooking, return the lid, and cook gently until it has just softened. Discard the bay leaf and rosemary from the sauce, taste, and add salt and pepper if

 needed. Spoon out into warmed bowls and serve with crusty bread.

Comments

Post a Comment

Popular posts from this blog

Chicken and green olive tagine

Par -
Image
This dish is slow cooked in a Dutch oven, but you could always use a tagine if you have one. Preserved lemons have a subtle and distinctive flavor and are available at specialty supermarkets. 4 tbsp olive oil 4 large tomatoes, roughly chopped 1 tbsp ground ginger juice of 1⁄2 lemon for the slow cooker 2 tbsp paprika (1 lemon for the traditional method) pinch of cayenne pepper 2 cups hot vegetable stock for the slow cooker 1 tsp ground turmeric (3 cups for the traditional method) salt and freshly ground black pepper about 3⁄4 cup green olives in brine, pitted 8 chicken drumsticks and rinsed 4 onions, roughly chopped 2 preserved lemons, halved, flesh discarded, 4 garlic cloves, finely chopped and rind shredded (optional) pinch of saffron threads handful of cilantro, chopped 1in (2.5cm) piece of fresh ginger, handful of flat-leaf parsley, chopped peeled and grated in the slow cooker PREP 20 MINS, COOK...
Read more

Lemon sponge pudding

Par -
Image
Here is a light citrussy pudding that is best enjoyed with plenty of custard. You could add a small handful of chopped almonds to the mixture for added texture. grated zest and juice of 2 lemons 1⁄4 cup superfine sugar juice of 1⁄2 large orange 1 tbsp light corn syrup packed 1⁄4 cup light soft brown sugar 2 eggs 1⁄2 cup unsalted butter, at room temperature 11⁄2 cups self-rising flour, sifted in the slow cooker   PREP 30–40 MINS COOK HIGH 2–3 HRS Preheat the slow cooker, if required. Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, sugar, and corn syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combi...
Read more

Classic crème caramel delicious classic infused with the taste of vanilla

Par -
Image
2 cups whole milk 2 whole eggs 1 vanilla pod, split lengthwise and seeded 4 egg yolks 1 cup superfine sugar in the slow cooker   PREP 15 MINS, PLUS INFUSING AND CHILLING COOK 25 MINS PRECOOKING; AUTO/LOW 3–4 HRS Preheat the slow cooker, if required. Pour the milk into a heavy-based pan, add the vanilla pod, and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for 20 minutes. This is to give the vanilla pod time to infuse the milk while it cools. Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly bring to a boil, swirling it around the pan occasionally to ensure all the sugar has dissolved, then boil for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml) ramekins, or use larger ones if making fewer crème caramels. Put the remaining sugar with the eggs and egg yolks into a bowl and w...
Read more