[CH] Re: Chicken Cat-ciatora (was cat-shooters)
Dan Hirschi (danjhirschi@interfold.net)
Sun, 03 Jun 2001 13:54:05 -0600
I adapted this recipe to my chile-head tastes last week. Since the recipe
works for chicken and rabbit, I'm sure it would work with cat as
well. Hey, while we're at why don't we revive the "animals I have et"
thread :)
I actually enjoyed this recipe with chicken...
Chicken Cacciatora
(or rabbit)
3 pounds broiler-fryer chicken, cut into pieces
salt and pepper
2 tbsp butter
2 tbsp olive oil
1 medium onion chopped
2-6 cloves garlic, minced
1 large stalk celery, chopped small
1 large carrot, chopped small
1 red bell pepper, chopped
1 large can (28 oz) chopped tomatoes
1/3 cup red wine
1/2 tsp dry basil
1/4 tsp dry oregano
1/4 tsp dry thyme
1/2 tsp+ crushed red pepper (I'm pretty sure I ended up using more of the
dry spices)
Salt and pepper chicken. Fry in butter and oil until browned. Remove and
set aside. Pour off and discard all but 3 tablespoons of drippings. Add
onions, fry a few minutes and add other vegetables. Cook until onions are
lightly browned. Add dry spices and cook a few seconds. Return chicken to
pan. Add tomatoes and wine. Cover and simmer about 45 minutes. Meat
should not be pink when slashed at thickest part. Remove chicken and keep
warm. Reduce sauce over high heat. Salt to taste. Serve with sauce
spooned over chicken.
If using rabbit, dust with flour before browning. Increase simmering time.
Can also use mushrooms with vegetables, and fresh parsley and/or rosemary
with herbs.
BTW, thanks for the Cuitlacoche Ravioli recipe. I looks excellent.
Dan
lurking less from Park City