Hey friend, how are you?
The whole world feels like it's been turned upside down doesn't it. In between constant notifications from news channels, keyboard warriors on instagram, family discussions and corona memes sent by friends, I've felt overwhelmed and exhausted. I've also been aware of this "pull" to escape the crazy and find solace in things that ease my mind. Spotify playlists that consist only of soft gentle music, slow yoga flows and foods that bring me comfort are all on repeat in my tiny studio.
Food is my obvious go to, not only am I a stage 5 comfort eater, I also love the slow process of putting a meal together, and god knows we have the time right now to be luxurious about it. Patience is the word that comes to mind for me right now, I find myself repeating it as I cook and I think it translastes beautifully into our world today. Patience is what we all need, not only for each other but for ourselves as well.
I have below my version of a Chicken Cacciatore aptly named Chicken Quarantine. It requires you to have patience at many points in the recipe so hit play on some soft music, pour yourself a glass on vino and take it slowly. Think of it as a meditation, don't expect it to be perfect, look at it as a process, a learning and a gradual understanding of how these ingredients come together to make this delicious meal.
I have given you many options if you lack some of the ingredients on the list. There is no such thing as a dumb question so if you're unsure or double guessing yourself please ask. You can hit reply yo this email or DM me on instagram.
Okay let's do this!
Chicken Cacciatore Quarantine
You may need but if you don't you can improvise:
- 2tblsoil
- 4xChickenThighs (skin on is best but use watever chicken you have, just make sure the pieces are all of similar size)
-Flourfor dusting (whatever you've got will work)
- Finely diced (or food processed)Carrot, Celery and Onion(The main one here is onion, if you've got that you're winning)
- 1 tblsTomato Paste(or pasta sauce, pizza sauce, napoli, passata)
- 1 can tinned tomatoes (or passata, napoli, fresh tomatoes chopped)
- 1 cupstock(vegetable or chicken or just use water and add extra herbs and seasoning)
- Splash white wine (red wine, sherry vinegar, white wine vinegar NO WHITE VINEGAR)
- 1 tbls Herbs(think any herbs you'd throw into a pasta basil, oregano, thyme, italian blend)
-Olivesroughly chopped (optional)
- Salt and Pepper for seasoning
Serve me with your favourite carb, I chose smashed potatoes but you could do sweet potato, pasta, cauliflower, toast... really whatever will make you feel happy.
Stress free method:
0.1 First get everything ready, chop, measure and put on your counter anything that you're going to need to make this meal
0.2 Next you're going to read the rest of this recipe so you know what you're supposed to do, go on I'll wait.
Did you read it? Good.
1. Heat oil on medium in a heavy based saucepan or pot with enough room for all the chicken to sit in.
2. While the oil is heating lightly cover the chicken in flour
3. Place the chicken skin side down in the oil and cook until lightly golden, flip and cook the other side. We are not cooking the chicken here, simply sealing in the juices so that it falls apart later.
4. Set chicken asside and reduce the heat. Place in finely diced onion, carrot and celery to the same pan into the same juices.
5. Slowly (patience is key) sautee the vegetables until they have reduced in size and are soft and delicate. They should not have much colour on them. This will take a while so make sure you have a glass of wine and a wooden spoon close by to stir every now and then.
6. When you happy with the cooked-ness (sure it's a word) add in your tomato paste, increase heat slightly and cook until you're concerned about the vegetables sticking to the bottom of the pot.
7. At this point pour in your wine or fancy vinegar to "deglaze" which will get all the stuck bits off the bottom of the pan. Cook for a couple of minutes.
8. Add in your herbs and tinned tomatoes or whatever you've got and then add stock (Okay listen up, you may not need all the stock, you may only need half of it, it depends on what tomato base you use). You want the liquid to come half way up the chicken when it goes back in the pan.
9. Bring to boil, reduce to a simmer then nestle in your chicken, put the lid on then repeat after me
"Hey siri, set timer for 30mins"
Have patience, the slower and lower the heat is the more delicious your chicken will be. The sauce should be at a low gentle simmer the whole time.
In this time you can prepare your choice of carb.
10. When it's done simply take out your chicken and cut it at the thickest part to ensure its cooked. If you have olives, add them in now.
I hope you find some joy in the slowness of this recipe. If you make it don't forget to take a pic and tag me on instagram @grumbleandquench and if you'd like to connect with me feel free to send me a message, I'd love to hear from you.
Happy Eating, S.
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