Robert T
TVWBB Guru
It was a windy rainy day here today. Wanted to make something hearty and good so I found several recipes for chicken cacciatore and kind of blended them to make this dinner.
Started by seasoning some chicken breasts with salt, pepper and McCormick Italian perfect pinch. All the recipes called for a whole cut up chicken or thighs but we had these BSCB's so we went with it.
Cooked the breasts over direct heat for twenty minutes, turning a two or three times.
My humble effort at making a decent hunter's sauce. Deglazed with some red wine and chicken stock and then added some San Marzano plum tomatoes and some crushed tomatoes.
Sauce done after about a half hour and chicken in and on to braise.
First time making polenta. This is a cheesy version, recipe from the lovely Giada De Laurentiis.
Scorched some greens with garlic and olive oil to put on top of the polenta.
And plated.
For all of you true Italian cooks out there I hope I didn't butcher the dish too much!
With the two and a half hour braise this was one of the tastiest dishes we have done. The creamy polenta with the chicken was heavenly. And the hard crusty bread to soak up the sauce was really nice. It was a really good meal.
Thanks for looking!
Started by seasoning some chicken breasts with salt, pepper and McCormick Italian perfect pinch. All the recipes called for a whole cut up chicken or thighs but we had these BSCB's so we went with it.
Cooked the breasts over direct heat for twenty minutes, turning a two or three times.
My humble effort at making a decent hunter's sauce. Deglazed with some red wine and chicken stock and then added some San Marzano plum tomatoes and some crushed tomatoes.
Sauce done after about a half hour and chicken in and on to braise.
First time making polenta. This is a cheesy version, recipe from the lovely Giada De Laurentiis.
Scorched some greens with garlic and olive oil to put on top of the polenta.
And plated.
For all of you true Italian cooks out there I hope I didn't butcher the dish too much!
With the two and a half hour braise this was one of the tastiest dishes we have done. The creamy polenta with the chicken was heavenly. And the hard crusty bread to soak up the sauce was really nice. It was a really good meal.
Thanks for looking!
