Skip to main content

Chicken Cacciatore with Portobellos



I didn't realised that it has been a 3 months since the last recipe testing. My apologies to my faithful foodie readers for feeding you all my blabberings during this time (this is assuming you are still around to read this apology!).

This is another Cook's Illustrated recipe, which needless to say that I didn't follow it to the last word, came from a book I'd gotten two years back but didn't even attempt a single recipe from it. Yes, I am one such a person who hordes cookbooks and reads them cover to cover. But that is another post altogether. Back to our Chicken Cacciatore.

When I flipped through Italian Classics, I was reminded of the perfume of simmering tomatoes with basil, heady frangance of roasting garlics and tastes of delectable morsels of pastas/pizzas/antipasti doled out by the cooks from an Italian restaurant which I worked in during my school days. Names of dishes, ingredients and wines sound so familiar and makes me wonder if the book will be able to recapture food similiar to those I used to put in front of those diners. I keep wondering.

Here's how the dish was suppose to look like. The recipe is much like making any stew and is very straight forward. The only challenge I face was trying to determine what is a dry red wine as called for in the recipe (taken from The Seattle Times). I only had Merlot, Pinot or Shiraz Cabernet to choose from. I know as much about time-space continuum as I do wines. So when the time came for the pour, I was hard pressed. Eventually, I closed my eyes and picked out one which happened to be the Merlot.

I was suppose to put the dish to cook in the oven for 30 mins, but I played truant on the oven. I simmered it over the stove in bid to bring forward dinner time. Perhaps that contributed to the lack of infusion of flavour from the braising liquid into the chicken. Hopefully, this is resolve itself after being kept overnight. Apart from that, it is another wholesome and hearty recipe to boot.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to