What Do You Get When You Cook With a Portuguese Girl Who Loves Italian Food? Chicken Cacciatore with Sweet White Yams!

chicken cacciatore

While Jason and a friend watched movies on Netflix and my sixteen-year-old busied herself in her usual way, texting and taking photos, I sought my own solitude by cooking Chicken Cacciatore in the kitchen.

This dish was absolutely one of our favorites in 2014.  My only regret is that I didn’t make it more.  But hey, better late than never.  I love the colors of fresh green herbs and red bell pepper glistening in the Greek extra virgin olive oil, and their aroma, along with the garlic and Greek Oregano filled the air.  (Jason’s brother-in-law from Greece brought us the oregano and oil.  It is to die for)!

I prepared the Cacciatore in my Le Creuset French Oven – slow cooking it of course; set it on top of the stove and when it was done, family and friends were invited to serve themselves. The chicken was so tender and juicy; no knife was needed.

Ingredients:

6 boneless chicken  breasts, halved crosswise
2 large white yams, halved crosswise then quartered
2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 celary stock (optional)
8 baby carrots, halved (optional)
3/4 cup dry white wine (or 50/50 water to apple cider vinegar)
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
1 teaspoon drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves (I had to substitue flat-leaf parsley this time)
1 sprig of thyme

Directions:

Sprinkle the chicken pieces with 1 teaspoon of salt and pepper. Dredge the chicken pieces in the flour to coat lightly. I do this by using a large vegatable plastic bag from the grocery store. Just add the chicken, salt, pepper and flour and shake!

In a large heavy sauté pan, (again I used the 9 1/2 Ct Le Creuset Oval French Oven) heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside.

Add the bell pepper, onion, garlic and white yams to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan, include any juice resting in the plate, and turn them to coat in the sauce. Add the sprig of thyme.  Bring the sauce to a simmer.

Stop.   Wait!  Here is where I change it up.  Because I started cooking in the morning, rather than simmer for 30 minutes as the directions say to do, I turned the oven to 250 degrees and let the stew cook for approximately two hours.

Now, if you need this dish to be ready in 30-40 minutes, just pretend I didn’t say the above and follow accordingly:

Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Grilled Pork Chops with Rosemary, Garlic, Bay Leaf and Thyme Infused Olive Oil

Grilled Pork Chops with Rosemary, Garlic, Bay Leaf and Thyme Infused Olive Oil

Grilled Pork Chops with Rosemary, Garlic, Bay Leaf and Thyme Infused Olive Oil, This tasty photo taken by Jason Homa

Grilled Pork Chops with Rosemary, Garlic, Bay Leaf and Thyme Infused Olive Oil, Stunning Photo by Jason Homa

Center Cut Chops in Lemon-Garlic Infused Olive Oil

Center Cut Pork Chop with Roasted Butternut Squash and Arugula

Center Cut Pork Chop with Roasted Butternut Squash and Arugula, Photo by Jason Homa

One of my favorite meals as a kid was “Pork Chops and Apple Sauce.”  Not only did the crispy edges of fat taste delicious but my brothers and I had a swell time imitating the Brady Bunch episode where Bobby sought to adopt the personality of Humphrey Bogart.

When I prepare them, I first get the pan nice and hot.   I cook them in about 3 tablespoons of olive oil that has been infused with fresh herbs and garlic, making sure to sear those edges of fat, cooking on medium-high heat for about 7 minutes.  Tonight’s meal was prepared wtih a lemon, garlic and bay leaf infused oil (I found this recipe idea on Williams-Sonoma).  I love the citrus zing of the lemon, however, my boyfriend prefers a more rustic flavor, so for him, at his suggestion,  infused olive oil with  garlic, rosemary, thyme and bayleaf -sans the lemon.

Ingredients:

3 Tbs. extra-virgin olive oil
3 cloves garlic, very thinly sliced
4 fresh bay leaves, or 6 dried bay leaves
2 Meyer lemons, 1 thinly sliced and 1 halved
1/2 tablespoon fresh rosemary (or dried)
1 teaspoon thyme
4 bone-in, center-cut pork chops, 6-8 oz. (185-250 g.) each
Portuguese sea salt and freshly ground black pepper

In a large cast-iron or other heavy-bottomed frying (or grill) pan, heat the olive oil, garlic and bay leaves over medium heat.  Substitue for herbs of your choice.    Saute until the garlic is lightly golden and the oil is infused with the aroma of garlic and bay leaf, about 5 minutes. Transfer the garlic and bay leaves to a plate and set aside.

Bay Leaf and Garlic Infusing

Bay Leaf and Garlic Infusing

 

Return the pan to the heat and add the lemon slices. Cook, turning once, until lightly browned, about 2 minutes per side. Transfer to the plate with the garlic and bay leaves.

Infusing the Olive Oil wtih Lemon

Infusing the Olive Oil wtih Lemon, Instagram photo taken by Dena Ferreira

 

Season the pork chops with salt and pepper. Heat the pan to medium-high and arrange the chops in the pan. Sear until nicely browned on the bottom, 7 minutes each side.  Squeeze the lemon halves over the chops and turn to coat them with the juice. Return the garlic, bay leaves and lemon slices to the pan and reduce the heat to medium-low. Cook until the chops are cooked through, 1-2 minutes longer. The pork chop should spring back but still feel tender if gently pressed with a finger, and the center should be very slightly pink.

 

Transfer the pork chops to a serving platter and spoon the pan juices, along with the lemon slices, over the top. Serve right away. Serves 4.

Pork Chops in Pan

Photo by Jason Homa

The butternut squash was a last-minute add-on.  I simply pre-heated my oven to 400.  Drizzle olive oil over cut pieces of squash, added 1 tablespoon of brown sugar, a dash of ginger and 1/2 teaspoon of cinnamon.  Cooked in square pan in oven for 30-35 minutes.  Served over a bed of arugula and topped dish with juices from chops.

Roasted Butternut Squash with Walnuts and Dried Cranberries

Photo by Jason Homa