Chicken Cacciatore

Chicken Cacciatore

In Blog, Entrees On September 25, 2015 0 Comments

This recipe is delicious. I’ve used it forever and never tire of the flavour. Click chicken cacciatore and watch as I prepare this dish on Global Edmonton. The aroma is intoxicating!

Method for making Chicken Cacciatore:
Rinse chicken and pat dry with paper towel. Put ½ cup of flour in a medium plastic bag, add a piece of chicken and shake to evenly coat chicken. Shake of excess flour and place on it on a plate. Finish dredging chicken adding more flour if required (try to keep dredged flour pieces separate on plate so that flour coating does not cake or fall off). Discard bag with flour when done. Heat up frying pan and add olive oil when hot. Brown chicken on both sides, reducing heat so chicken does not burn (browning will take about 10 minutes, leave room between pieces so chicken can cook evenly). Remove chicken and add onion and garlic to frying pan and brown lightly (about 2 minutes). In a bowl, mix the rest of the ingredients except the Parmesan cheese. Pour into frying pan and stir well, mixing in flour bits that may have stuck to the frying pan (this will thicken the sauce). Place chicken back in pan and coat with sauce. Bring sauce to a boil and turn down to a simmer. Cover pan and stirring occasionally, simmering covered for 1 hour to 2 hours, until chicken pulls easily from the bone. If sauce is thick, thin with water as chicken simmers. Taste and adjust seasonings.

Serve over polenta, or pasta or baby potatoes and top with grated Parmesan cheese.

*For the best flavour, use bone in skin, on chicken (whole, cut into 8 pieces is the best, but thighs and breasts are great too). If using boneless, skinless chicken, browning will take less time and simmering will take 30 to 40 minutes.



Pasta Amatriciana (pasta with bacon, onions, tomatoes and cheese)            

In Blog, Entrees, Recipe On September 20, 2015 0 Comments

Just returned from hosting my new culinary tour to Camrose and Provost Alberta with Go East RTO. This recipe includes double bacon from Irving’s Farm Fresh in Round Hill (bacon available at Farmer’s Markets and the Italian Centres) as well as garden tomatoes from Lougheed, Alberta. Click Pasta Amatriciana and watch as I prepare this dish on CTV Edmonton Morning Live.

Click here to watch Gail preparing the dish on CTV Edmonton Noon News with host Marni Kuhlmann.

Cook the pasta while you are preparing the sauce. In a large frying pan, heat oil and butter and sauté the onion on medium heat until it is soft and transparent. Add the bacon and sauté for 2 to 3 more minutes (bacon should loose some fat and begin to firm up). Add the tomatoes, garlic and wine and simmer for 3 to 4 minutes. Season with freshly ground pepper (the bacon should provide enough salt). Add the cooked al pasta to the sauce, toss and heat through. Serve with freshly grated cheese.

*Al Dente: literally means firm to the bite. Follow the instructions on the package. For each lb. of pasta, bring 4 litres of water to the boil and add 1 tbsp of oil and 1 ½ tbsp of salt. Bring the water to the boil, add oil and salt. Add the pasta to boiling water and cook for 10 to 15 minutes or until the pasta is ‘al dente’. Drain. If using pasta immediately, you don’t have to rinse. If not, rinse in cold water and drain. Add pasta to your sauce. Toss and heat, so that pasta can be warm and serve.

Smoked Bacon and Potato Soup January 26, 2010

Smoked Bacon and Potato Soup

In Blog, Recipe, Soups / Salads On August 24, 2015 Comments Off on Smoked Bacon and Potato Soup

Tune in to CTV on August 26 at 8:15 and and 8:23 am. I’ll be preparing one of my favourite soups. In the spirit of my upcoming Alberta culinary tour to Camrose and Provost on September 12 and 13, 2015, it uses ingredients from farms that we will be visiting on this local culinary tour, including bacon from Irving’s Farm Fresh in Round Hill.

Method to make Smoked Bacon and Potato Soup: In medium soup pot over medium high heat, melt butter and sauté the onion and bacon for two minutes. Add dried thyme and continue to sauté until onions are tender and bacon is cooked (about three to five minutes). Add the flour and continue to stir until flour is combined and a roux is formed (a paste consistency). Cook on low heat for two minutes, stirring constantly. Slowly add the heated chicken stock*, while constantly stirring to form a smooth paste. Add the milk and stir well to blend. Add the potatoes and bring to a boil, then reduce to a simmer for 15 minutes. Add one cup of grated cheese and stir to blend. Adjust seasonings with sea salt and freshly ground pepper. If soup is thick, add more milk. Serve piping hot in large bowls, top each serving with remaining grated cheese, finely diced green onion or chopped parsley. Garnish bacon bits. Serve with rustic slices of bread.

 *Save the water from the cooked potatoes and use this as part of the 3 cups of stock.