Monday, September 7, 2009

56 Days to NYC

Day off; Len and Maya and I walked Billy to his friend's house. I was very proud of Maya; she walked the whole way there and back without complaining. And it was almost 2km each way. What a trooper.

Made a variation of chicken cacciatore. I say variation because I had planned on making chicken cacciatore but had unexpected company for dinner so I had to cut the chicken off the bone & make an additional boneless chicken breast to stretch it out. It is a super-easy recipe but time consuming. Also, it requires so prep work so it is best to get mis en place (that is French for get everything all ready) before you start to cook.

1. Put tbsp of olive oil in a large pan and heat medium-high. When it is hot, put in 4 big pieces of chicken with the bone-in and skin on (I like chicken legs w/ the thigh attached for this recipe as it is juicier and has a slightly richer flavour) skin side down. Don't play with it or the skin will rip. Let brown on one side for about 5 minutes and then turn over and brown on the other side.
2. While the chicken is browining, dice 1/2 an onion, 1/2 cup of carrots, 1/2 cup of celery, and 1 cup of mushrooms cut in 1/2.
3. Put the browned chicken on a plate and put all the veggies (except the mushrooms) in the pan along with 2 cloves of minced garlic. Turn down the heat and let the veggies soften. Ok, now you can add the mushrooms. Stir it around and let cook for about 5 min. Pour in 1/4 cup of red wide (or beef stock, if you don't want to open a whole bottle of wine for only 1/4 cup) and scrape all the bits up from the bottom of the pan with a spatula. This is called de-glazing the pan.
4. Add in 1 can chopped tomatoes and 2 bay leaves. Put the chicken back in along with any juices that have collected on the plate. Turn down the heat, cover and let simmer while the pasta cooks and you clean up (about 20 min or more). You could also make this the day before or in the morning and just re-heat. Actually, that would be really good because the flavours would really come together.
5. Taste and add S & P as you see fit.
6. Remove the chicken from the sauce, stir the sauce into the cooked pasta (this will serve four hungry adults so you will need about 4 cups of cooked pasta). Serve the chicken cacciatore by putting a serving of pasta on a plate and then topping it with a piece of the chicken. Sprinkle fresh chopped basil on top and serve.

I actually took a picture of it and it looked really pretty but my dumb camera deleted it by mistake before I could download it. Boo Hoo.

Finished the Julie/Julia book. Meh. I didn't really care how it ended...I just wanted to finish it. I guess it didn't totally suck though or else I would not have read it at all. Usually I say read the book then see the movie, or skip the movie altogether, but in this case, see the movie.

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