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Hunting chicken

Hunting chicken


1. I washed the chicken, cut it and fried it in a pan with olive oil and fried it well on all sides.

2. I cleaned the vegetables, I washed them, I cut them bigger and I put them on the robot. After that I put them to harden over the chicken.

3. After the vegetables have hardened, I added the tomatoes to the sauce and broth, added water, covered and simmered for an hour, chewing from time to time.

4. It must be left until all the juice decreases. I added the parsley, I added salt and pepper and I mixed.

Serve hot with polenta or a mashed potato.

Good appetite!!!


Preparation of hunting chickens (cacciatore):

I prepared for multicooker, but the principle is the same, choose a high pan or a saucepan that can fit the chicken pieces on a single layer.

Put 2 tablespoons of oil in the cooking pot, place the chicken pieces (salted and peppered) with the skin down and then brown them on all sides. Do not rush, browning will give flavor. In multicooker, I used the brown / sote low function.

On the stove, the fire must be small to medium, so that the pieces of meat do not burn on the outside, but also do not collect water / steam. Brown without a lid.

Once the meat is browned, take out the chicken pieces on a plate and let them wait their turn.


Hunting chickens

This hunting chicken recipe, translated from the original name (from Italian), "pollo alla cacciatora", is one of those recipes of great simplicity, but brilliant in taste and flavor, as there are so many in Italian cuisine.

I think that chicken is probably the most common type of meat on Romanian tables and it is not surprising that it is like this: chicken has a lean meat, it cooks relatively quickly, it is quite cheap and can be interpreted in dozens of ways. , always getting a unique dish. And I also think that we will never know enough recipes with chicken, there will always be room for something new and tasty to surprise your loved ones with delicious dishes.

I found the Italian recipe for "pollo alla cacciatora" first in the book The Cuisine Of Italy, then I read about two more versions on the internet. The differences between these variants are minor, some recommending white wine (it seems that this is the oldest variant, later it was discovered that red wine offers more flavor to food), others contain an extra or minus ingredient (olives). black) and only one omits the anchovy fillets, which give a certain subtlety of flavor, without being obviously mandatory.

How the recipe is quite fast, lasting less than an hour from start to finish and on top of being one of those magical recipes that are cooked in one pan (an extremely important asset when it comes to choosing what to cook and not you have a lot of time), I say it's a great choice for a quick lunch or dinner.

Ingredient:

  • 1.5 kg. chicken in pieces (I used boneless upper legs, as well as other pieces of chicken can be used)
  • 1 large onion (120-150 grams), cut into cubes
  • 1 medium / small carrot (80-100 grams), cut into cubes
  • 1 celery stalk, cut into cubes
  • 1 clove of garlic
  • optional, 2 anchovy fillets
  • 2 tablespoons extra virgin olive oil
  • 400 grams of ripe tomatoes
  • 80 ml. dry red wine
  • 1 bunch of parsley
  • 1 bay leaf
  • 1 sprig of rosemary
  • salt and pepper

1. Put a saucepan of water on the fire, cut the skin of the tomatoes and dip them in boiling water. After only 30-40 seconds, remove the tomatoes with a whisk and transfer them to a bowl with very cold water, to quickly stop the cooking process. Peeled tomatoes (peel very easily), cut into cubes and set aside.

2. Heat a large skillet or saucepan over high heat, add the olive oil and then the lightly seasoned chicken pieces with salt and pepper. Brown the chicken pieces in the pan for 8-10 minutes, until they catch a golden crust on all sides.

3. Add the onion, celery and diced carrot to the pan, then the finely sliced ​​garlic and the anchovy fillets (if using). Sprinkle with a pinch of salt, reduce the heat and mix well, scraping as much as possible all the red adhesions from the bottom of the pan, which will give flavor to the sauce. Let cook over low heat for a few minutes, until the vegetables are soft.

4. Add the red wine and increase the heat a little, quickly turning the chicken on all sides, until the wine almost evaporates.

5. Add the diced tomatoes, bay leaf and rosemary, reduce heat to low and cover with a lid. The food is cooked over low heat, under the lid, for 25-30 minutes, until the chicken is very tender. During this time, check the food several times and, if necessary, add a little soup or hot water.

6. Finally, match the taste of the food with salt and pepper to taste and sprinkle with chopped green parsley. Hot food is served, the recommended garnishes would be mashed potatoes, pasta, rice and especially polenta (obviously, my preference goes to polenta).


Hunting chickens

& Icirc & # 539i must:
1 chicken about 1 kg
200 ml oil
4 cloves of garlic
2 tablespoons o & # 539et
200 g sm & acircnt & acircn & # 259
2 tablespoons f & # 259in & # 259 white & # 259
p & # 259trunjel verde
Preg & # 259te & # 537ti a & # 537a:
Cure & # 539i the chicken, & icircl wash & # 537i & icircl por & # 539ionezi. Then fry the oil in a frying pan. After it has browned, roast the meat, pepper it and cover it with water or soup juice. Boil & # 537ti soup a quarter of an hour & # 259. Sm & acircnt & acircna mix it with the flour and the garlic cloves (chop it and grind it) and pour it over the chicken. There should be a few more boils. After you put out the fire, pour the oil. You can serve the chicken with the chopped green parsley on top with a string or with a fork.

Preparation: 40 minutes Boiling: 25 minutes
Re & # 539et & # 259 sent & # 259 by Rodica-Doina Cr & # 259ciun, Gala & # 539i

If you want another recipe with chicken come in here.


Chicken cacciatore (hunting) - the original recipe

In a large saucepan, place the oil / butter and the chicken pieces, seasoned with salt and pepper. Put them on the fire and brown them for a few minutes, on all sides.

Remove the chicken pieces after they have browned and, in the same pan / frying pan, put the vegetables: onion, carrot, mushrooms, pepper, cut into juliennes. Season with salt and pepper and let the vegetables harden.

Add the garlic and herbs, mix, then add the tomato pulp. After the sauce has boiled for a few minutes, place the chicken pieces on top, add the soup and the wine, until the meat is covered with liquid.

Next you have two options: either let it simmer on the fire, covered with a lid and stirring from time to time, until the meat is tender. Either put the stew in the oven, without a lid, taking care to turn the chicken pieces every quarter of an hour.

When it is almost ready, you can add the kalamata olives, stir and leave for a few more minutes. After you have turned off the heat, you can add fresh, chopped parsley.

The cacciatore chicken can be served as such, or with polenta, mashed potatoes or rice. Good appetite!


Hunting chickens

It is not the first recipe of this kind that I publish on this blog. It will not be the last, because this kind of dishes are my favorites. In fact, if I think about it, I have at least two more chicken recipes in store & # 8222catcher & # 8221, & # 8222cacciatore & # 8221 or & # 8222chasseur & # 8221, as you want to call it.

I think the aroma of olives in a sauce is unbeatable, maybe that's why I prefer to cook the & # 8222hunt & # 8221 chicken in its Mediterranean variants. The sauce of this recipe is full of flavor. Carrot jam balances the acidity of tomatoes, and olives, celery, onions and garlic come with a huge addition of taste and aroma. The seasoning (bay, oregano, paprika, salt and pepper) is a balanced one and highlights the natural taste of vegetables and meat.

Kitchen: Italian
Difficulty: Easy
Amount: 4 servings
Preparation time: 10 minutes + marinating
Cooking time: 40 minutes + rest
ingredients:
12 upper legs of chicken, with bone but without skin
marinaded:
5 tablespoons olive oil
salt
black pepper, freshly ground
1 teaspoon lemon juice
1 tablespoon white wine
3 cloves of garlic, grind
S.O.S:
1 medium carrot, grated
6 medium mushrooms, sliced
2 celery stalks, sliced
100 g celery root, finely chopped
1 large onion, finely chopped
4 cloves garlic, finely chopped
30 olives, pricked with the teeth of a fork
3 tablespoons tomato paste
2 teaspoons paprika
400 g chopped tomatoes out of the box
3 dried bay leaves
2 teaspoons oregano, dried
120 ml of red wine
250 ml chicken stock
1 lemon, cut into slices
fresh, chopped parsley
Instructions:
I like to marinate the meat whenever I have the necessary time. This way I not only get something tastier, but I also get a & # 8222 safety net & # 8221: it is much harder to dry a marinated meat. You can read about marinades and marinades here.
For the marinade (be careful, it is & # 8222marinada & # 8221, not & # 8222marinade & # 8221 the latter is a dish with fish and tomato sauce) combine in a bowl, or plate, the ingredients listed above. Add the chicken legs and mix until evenly covered with the flavored liquid. Cover the dish with plastic wrap and leave the meat to marinate in the refrigerator for at least 2 hours.
Then temper the thighs for about 30 minutes before cooking. This operation is very important, because it raises the temperature of the thighs and relieves them of a thermal shock when they are put in a hot pan. Thermal shock causes loss of internal fluid and steaming of the meat, instead of browning.
First drain the legs, of course, of the marinade, possibly even dry by dabbing with paper towels. Any solid residue left on the meat can burn in the pan
Heat a large saucepan over a medium flame, with a thick base, to ensure a constant and uniform transfer of temperature. Add a little oil to the pan, heat well, then brown the chicken legs for 1-2 minutes on each side, over high heat. If you do not have a large pan, brown the meat in two portions. The agglomeration of the pan leads to the boiling of the meat, not to its browning.
Remove from the pan and set aside on a plate, preferably warm, so that the thighs do not lose their inner juice.
Preheat the oven to 100 ° C (MINIMUM gradation).
Make a small flame under the pan. Add the onion, salt (to leave the water and cook with a little steam, ie simmered) and cook for 5 minutes on low heat, until tender and translucent. Add the chopped garlic and continue for 1 minute. No more, so that it, being sensitive, does not burn.
Add the carrot, mushrooms, stems and celery root. Increase the flame and sauté the vegetables for 3-4 minutes, stirring frequently.
Add the paprika and mix well. Add the wine and bring to the boil. Simmer for 2 minutes, or until the liquid is reduced by half.
Add the tomato paste, chopped tomatoes, bay leaves, lemon slices, oregano and fondue. Stir and bring to a boil. Simmer until reduced by about a third.
Add the browned chicken legs, the juice drained from them on the plate, as well as the marinade left in the bowl. Bring everything to a boil, cover the pan with its lid and transfer to the hot oven. Cook the dish for 25-30 minutes, or until the meat is very tender. The time may vary depending on the size of the legs, the size of the pan and the way your oven works.
Remove the pan from the oven, add the chopped parsley and mix. Cover the pan again and let it sit for 10-20 minutes, so that the flavors mix. Serve the chicken with a green salad and a robust red wine (Merlot or Cabernet).
The salad should not be oily, but rather a little sour, but not exaggerated. Use a not too acidic vinaigrette and possibly dilute it with a little water.
Note:
Use, as much as possible, the best quality ingredients: fresh vegetables, extra virgin olive oil, chicken raised in the open air (see if you don't have to increase the cooking time by 5-10 minutes, because these chickens have stronger muscles ), good quality table olives (I used Greek olives Kalamata, because I did not find Italian olives of the same quality), Hungarian paprika, full of flavor, tomato paste and chopped tomatoes (Cirio is a decent brand and affordable for this kind of products), a good table wine (do not take something that costs less than 18-20 lei a bottle, because there are great chances to come out fooled & # 8230 maybe only if it is Chilean wine, which is good even at this price) etc.
In a word, respect yourself! Do not skimp on food, and you will be rewarded with a delicious dish.


Why is this food called Chicken Hunter?

The term Cacciatora refers to the combination of garlic and rosemary used for all dishes bearing this name. Coniglio alla cacciatora (hunting style rabbit) is another special dish where we find garlic and rosemary. The two ingredients seem to have been the favorites of hunters who included them in game-based preparations.

In Italian households, cacciatora chicken was prepared with 100% organic ingredients. The chicken was raised in the yard, the red wine came from the personal vineyard, the carrots, celery, rosemary, tomatoes and onions were grown in their own garden.


Why is this food called Chicken Hunter?

The term Cacciatora refers to the combination of garlic and rosemary used for all dishes bearing this name. Coniglio alla cacciatora (hunting style rabbit) is another special dish where we find garlic and rosemary. The two ingredients seem to have been the favorites of hunters who included them in game-based preparations.

In Italian households, cacciatora chicken was prepared with 100% organic ingredients. The chicken was raised in the yard, the red wine came from the personal vineyard, the carrots, celery, rosemary, tomatoes and onions were grown in their own garden.


Chicken with game sauce

You like game meat, but how about a chicken recipe that rivals even the tenderest wild boar meat?

What do you need
›1 chicken breast› 2 hard pears, cleaned and cut lengthwise
›3 tablespoons butter› 150 g mushrooms cut in half
›5 tablespoons sweet cream› 50 ml brandy ›2 tablespoons oil
›1 broccoli› salt ›pepper

How is it prepared
Clean and wash the chicken breast, cut it in half and dry it. Wash the broccoli and break it into bunches. Bring water to a boil with salt and when
boil, add the broccoli bunches. Leave for 5 minutes and take them out. Heat the butter in a pan and put the pieces of breast. Brown them nicely on each side and take them out on absorbent paper. Pour the oil over the butter and brown the pears. Take them out next to the chicken breast.

Add the mushrooms and cook for about 5 minutes. Put the chicken breast and pears. Heat all the ingredients a little and pour the brandy. Flambe and, after it has no flame, add the cream. Add salt and pepper and leave for about 12 minutes, then turn off the heat. Serve the chicken breast with the sauce of pears, mushrooms and broccoli.


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