Chicken & Mushroom Cacciatore
Chicken & Mushroom Cacciatore
Ingredients
2 tbs extra virgin olive oil
8 pieces skinless chicken (like thigh cutlets or lovely legs)
400g button mushrooms, trimmed
1 brown onion, finely chopped
3 rindless bacon rashers, trimmed, chopped
2 garlic cloves, crushed
1/2 cup white wine
500ml tomato passata
2/3 cup kalamata olives
2 tbs capers, drained
1/4 cup chopped flat-leaf parsley
Crusty bread or cooked pasta to serve
Directions
Preheat oven 180°C (fan forced). Heat a deep, large heatproof casserole dish over high heat until hot. Add 2 tsp oil and half the chicken. Cook for 3 minutes each side or until golden. Transfer to a plate. Repeat with oil and remaining chicken.
Add half the remaining oil and mushrooms to the pan. Cook, stirring occasionally for 3-5 minutes or until golden. Transfer to a plate. Add the remaining oil, onion and bacon to the hot pan. Cook, stirring often, for 5 minutes or until onion softens. Add garlic and cook a further minute. Add wine and bring to the boil.
Return chicken and mushrooms to the pan. Pour over tomato passata and shake the pan to allow sauce to run to the bottom.
Cover with lid, transfer to oven and bake 35-40 minutes until chicken is cooked through. Stir through the olives, capers and parsley, and serve with crusty bread or pasta.
Mushroom, Chicken & Spinach Lasagne
Ingredients
Directions
Chicken, Mushroom & Leek Pies
Ingredients
Directions
Master Stock with Mushrooms
Master Stock with Mushrooms
Ingredients
8 cups chicken stock
1 cup shao hsing rice wine
1/3 cup light soy sauce
½ cup ketcap manis
¼ cup grated palm sugar
3 garlic cloves, sliced
5cm piece unpeeled ginger, sliced
1 stalk lemongrass, bruised (see tip)
1 small red chilli, halved
2 star anise
2 cinnamon sticks
100g shiitake mushrooms, sliced
2 x 1kg (No 10) chickens, trimmed, cleaned
100g enoki mushrooms, trimmed, separated
200g oyster mushrooms, sliced if large
coriander and sliced chilli, to serve
Directions
Combine the stock, wine, soy sauce, ketcap manis, palm sugar, garlic, ginger, lemongrass, chilli, star anise, cinnamon and add the enoki, and half the shiitake mushrooms in a large wok. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 15 minutes.
Meanwhile, cut the chickens in half, discarding the back bone. Place chickens, skin-side down, in the simmering stock. Simmer gently for 1 hour or until the chicken is just cooked through.
Using a slotted spoon, remove the chicken halves. Place, skin-side up, in 4 shallow bowls. Cover to keep warm.
Strain the stock, discarding the solids. Return the stock to the wok and bring to the boil. Add oyster mushrooms and remaining shiitake mushrooms. Cook for 2–3 minutes or until just tender. Taste and adjust adding sugar if it needs sweetening or soy for salt. Ladle hot stock over the chicken and mushrooms, top with coriander and chilli. Serve.
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