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Posts tagged ‘one pot meal’

Mar 26

21 Comments

Chicken Cacciatore With Gnocchi

I imagine that just about everyone is experiencing “shelter in place” right now, limiting going outside unless absolutely necessary and maybe getting a bit antsy being cooped up in your homes. Trying to turn this into a positive for me means spending a lot of time cooking. I recently made chicken cacciatore and it brought back some really wonderful memories, it has been a long time since I made this dish and after the first bite I understood why I liked it so much and wondered what took me so long to make it. I wish you all good health, stay inside as much as possible, wash your hands, a lot! We will get through this and things will be back to normal (maybe a new normal) Much love, be safe and be well.

What have you been cooking? Let me know.

Chicken Cacciatore

Serves 4-6

4-6 chicken thighs bone in, skin on or a whole chicken cut up

1 large green bell pepper sliced

mushrooms (sliced) as much or as little as you like

2 shallot chopped

2 cloves garlic (smashed)

1 26 oz can crushed tomatoes

1 15 oz can diced tomatoes

salt and pepper to taste

splash of red wine to deglaze the pan

flour to dredge the chicken

Gnocchi (I didn’t make it used De Cecco

Dredge chicken in flour and set aside. Heat large cast iron or heavy fry pan (with lid) with high sides with enough olive oil to coat the pan generously. I used a Staub cast iron multi use pan with enamel coating (its awesome)

When pan is hot place the chicken in the pan careful not to crowd the pan skin side down. Cook approximately 4-5 minutes on medium high heat until nicely browned, turn over and repeat. Remove from pan.

On medium/high heat add shallots and green pepper and cook until softened. Add the mushrooms and garlic and continue cooking until soft but not caramelized. Remove and set aside, add the red wine to deglaze the pan, add the chicken, vegetables and tomatoes, season to taste. Put lid on, reduce heat to low and simmer for 1 1/2 or 2 hours stirring occasionally to make sure it doesn’t stick to the bottom.

When done add the gnocchi directly to the pan, no need to boil them first. Let them simmer for approximately 10-15 minutes until done. Garnish with some chopped parsley and grated parmigiana or Romano cheese.

 

 

Apr 23

40 Comments

Quick And Easy Oven Roasted Chickpeas

A quick NOT recipe in between my Dacquoise challenge. It is simple and delicious, filling and there is no meat involved. I used canned chickpeas (drained) because it’s all about keeping it simple. This takes about 20 minutes in the oven and you are ready to eat. I recommend mixing the chickpeas with everything a few hours ahead and let them marinate, overnight would work as well, they will be even more tasty. I used what I had on hand to make this and it turned out great. Served simply with some greek yogurt mixed with fresh diced cucumber and dried mint makes a nourishing and super tasty meal.

Roasted Chickpeas

serves 2-3

1 15 oz can of chickpeas rinsed and drained

approximately 10 cherry or baby heirloom tomatoes washed and cut in half

1 shallot peeled and diced

pine nuts a handful or about a scant 1/2 cup

olive oil

approximately 1-2 tbs harissa

dried mint (didn’t measure)

fresh parsley chopped (if I had to guess about 1/4 cup)

1 clove garlic minced or a couple of shakes of garlic powder

salt and pepper

Put everything in a bowl, mix it so it’s combined. Cover and refrigerate for about 2 hours or overnight. Pre heat oven to 375 and line a small sheet pan with parchment. Pour the chickpea mixture on the parchment and roast in the oven for about 20 minutes or until the tomatoes are soft and chickpeas are lightly browned.

Serve with greek yogurt mixed with chopped cucumber and dried mint.