![]() ![]() ![]() Add the carrot and toss through, then add the chopped tomatoes, tomato paste, chile flakes, wine and reserved mushroom liquid, stirring well and bringing to a simmer. Add the chopped onions to the pan with a sprinkle of salt, adding a little more oil if necessary, and cook until soft and opaque.Cook until browned on all sides, then add the chopped porcini and the red vermouth, cooking until the liquid has evaporated. Trim and quarter the crimini mushrooms and add to the pan.Pour off all but a thin layer of the rendered fat. Remove the browned chicken pieces to a plate or platter and set aside. Warm a glug of grapeseed oil with a glug of olive oil in a heavy-bottomed pot (I used a large enameled Dutch oven), and brown the chicken parts in batches, skin-side down, until all chicken is browned and crisp-skinned.Strain the mushroom soaking liquid through a coffee filter to remove any grit, and set aside. ![]() Remove the mushrooms, finely chop and set aside. Cover the porcini with the boiling water and let steep until the mushrooms are soft.Arrange the chicken pieces on a platter and pat dry. Serve with your favorite comfort carb - polenta, mashed potatoes or couscous would all be happy landing pads for the rich, warming sauce and tender shreds of chicken. Lastnightsdinner's variation on chicken cacciatore (which, after brushing up on our culinary Italian, we learned literally means "hunter's-style chicken") is a belly-warming winter staple with a few details that set it apart from other braised chickens you may know: the subtle perfume of the sweet vermouth (we recommend pouring yourself a nip while the chicken simmers away), the sauce-bolstering grated carrot, the one-two mushroom punch of dried porcini and fresh cremini. lastnightsdinner - lastnightsdinner Test Kitchen Notes Served over a creamy parmesan polenta, this is comfort food of the highest order. There’s a bit of prep involved at the start, breaking down the bird, browning it in batches, soaking dried mushrooms and sautéing fresh, building layers of flavor in your pot, but once everything is in the oven with its parchment cap in place, you can kick back with a Negroni and enjoy the aromas wafting your way. I wrote up a spin on Mario Batali’s “cacciatore” ages ago on my blog, and with a Pat’s Pastured Poulet Rouge in our fridge, one of many goodies we brought home from Saturday’s Wintertime Farmers’ Market in Pawtucket, I decided a do-over was in order. Braises and stews, creamy starchy sides, our enameled cast iron cookware has gotten a workout. The dishes that appeal to me these days are the culinary equivalent of a big chunky sweater, a fleece blanket, a roaring fire sending forth the earthy aroma of woodsmoke, something to force the chill from my bones and warm me to my toes. I’ve skewed pretty heavily toward comfort food dinners of late, despite, or perhaps because of, my long workdays and the fact that a stubborn bug I thought I’d conquered has come back with a vengeance. ![]()
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