The Cunning Whisk

I love Italian food. A fact that was not hindered by my working at an authentic Italian restaurant last year. I was just the baker, so I didn’t really learn a lot of how the main dishes were cooked. This is a fact I regret, but have learned to live with. Until, that is, someone gave us a cast iron dutch oven for a wedding present. *insert heavenly choirs*

I HAD to find a good recipe for chicken cacciatore. Unfortunately, every recipe I looked at seemed ever-so-slightly off to me. My old boss mentioned sending me the recipe, but I just couldn’t wait. So, kitchen witch that I am, I sat down with a blank piece of paper and started writing out a recipe.

Ingredients:

• 1 c. Marsala wine
During the Middle Ages physicians prescribed carrots for all sorts of ills including syphillis and dog bites.
• 1 c. water
• 2 tsp. chicken bouillon
• 8 pcs. dark meat chicken
• 1 shallot
• 1 yellow bell pepper
• 4 russet potatoes
• 4 carrots
• 28 oz. diced tomatoes
• 6 oz. tomato paste
• 1/2 c. butter, unsalted
• 2 Tbsp. olive oil
• 3 garlic cloves
Sicilians believe that young fairies, taking the form of snakes, lie amongst branches of rosemary.
• 1 Tbsp dried rosemary
• 1 Tbsp. dried basil
• 2 bay leaves
• 1/4 tsp. red pepper flakes
• 1/2 c. all-purpose flour
• 1 & 1/2 tsp. garlic salt
• 1/2 tsp. salt
• 1/2 & 1/4 tsp. black pepper
• 1/2 tsp. paprika

Directions:
Wash and thoroughly pat chicken dry. In a large zippered bag, combine flour, 1/2 teaspoon garlic salt, salt, 1/4 teaspoon black pepper and paprika. Insert chicken, zip and shake until completely coated. Melt 2 tablespoons of butter and olive oil in a dutch oven over medium heat. Brown chicken on all sides, 4 pieces at a time. If you need to, add 2 more tablespoons of butter before browning second batch.

After removing chicken, deglaze pan with Marsala. Make sure you scrape the bottom well. Add in water, chicken bouillon and all herbs and seasonings. Finely mince or grate garlic and mix it into sauce. Stir n tomato paste and diced tomatoes. Quarter potatoes and carrots, finely slice the shallot and julienne the yellow pepper. Add to pot.

Mix thoroughly and return chicken to pot. Poke and prod it with your spoon until all chicken pieces are submerged. Slice up remaining butter on top. Cover and keep on medium heat for 20 minutes. Rearrange pot contents, still keeping chicken submerged, and cook on medium-low for another 25 mintes or until chicken is completely done. Fish out bay leaves.

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Those of you who know me, know I don’t follow recipes unless they’re my own. I just can’t resist the urge to change things up. Sometimes I even change my own recipes. Plus, I haven’t been able to bring myself to post someone else’s recipe on here. When I was a journalist, I was drilled with the parameters of copyright. And repeating an entire recipe sets off alarm bells betwixt my ears. However, this one is too-too good not to share.

So, to assuage my fears, I will let you know that it is a prize winning recipe by Ralane Augustine of Manvel, Texas, and was found in the Better Homes and Gardens Annual Recipes 2003. And, if I am asked, I will promptly remove this because I have no money for a lawsuit. :)

I did make a few alterations, but not enough to count it as my own recipe. Instead of a dry red wine, I used a wonderful Cabernet/Shiraz mix. Also, the original recipe called for 2 cups fresh mushrooms, sliced, to be added near the end and cooked until tender. I love mushrooms, but John can’t stand the idea of putting fungus in his mouth. I’m sure it would taste fabulous, though.

Ingredients:

• 2 tsp. cooking oil
• 4 sirloin steaks
• 3 cloves garlic
• 1/8 tsp. crushed red pepper
• 3/4 c. red wine
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. soy sauce
• 4 tsp. honey
• 2 Tbsp. butter

Directions:
In a large skillet, heat oil over medium-high until very hot. Add steaks. Do not add any liquid and do not cover the skillet. Reduce heat to medium and cook for 10-13 minutes or until desired doneness, turning meat occasionally. If meat browns too quickly, reduce heat to medium-low. Transfer meat to a plater to rest; keep warm.

Mince garlic and add to skillet along with crushed red pepper. Cook for about 10 seconds, then remove skillet from heat. Carefully add wine. Return to heat and boil, uncovered, for about 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce and honey; return to simmer. At this point, if you so desire, you can add in the aforementioned mushrooms and cook for 4 minutes or until tender. Stir in butter until melted. Spoon sauce over steaks.

I made this along with my Ranched Potato Mash. Though, honestly, I think it would have gone just as well with Crusted Sweet Potato Patties. That recipe will be up soon enough and I’ll link it retroactively.

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