Chicken Cacciatore with Polenta & Roasted Asparagus: Monday Menu

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Chicken Cacciatore 
Olive Oil for Dutch Oven (Pasta Pan)
Whole Chicken Cut-up : You can use whatever chicken parts you like or have on hand. The recipe works well with Chicken Thighs but I have also used Chicken Breast and used the leftovers for Awesome Sandwiches or Pasta! (like in this week's Menu)
Green Peppers (1 1/2 cups hearty chop)
Yellow Onion (1 Cup, cut onion in half and slice)
Garlic (3 tbsp, chopped fine)
Oregano (1 tbsp dry)
Basil (2 tbsp fresh chopped, 1 tbsp dry)
Red Crushed Pepper (dry: 2 tsp, wet: 1 tsp)
Button Mushrooms (1 cup cleaned & sliced)
Marinara Sauce (2 cups)
Chicken Stock (1 cup)
Red Wine (1 cup, if omitted, replace with chicken stock)

In a large Dutch Oven (Big Heavy Pasta Pot) Pour Olive Oil in to coat bottom. Heat olive oil on Medium High heat. When Oil is hot, place chicken in skin side down. (if using boneless, skinless just place in pan)
Saute Chicken until skin is golden brown. Remove chicken from pan, set aside.
Add Onion, Garlic, and peppers and mushrooms into pan. Saute until onions are translucent.
Add Chicken Stock and scrape the "tidbits off of the bottom of the pan".
Add Remaining Ingredients and combine. When Sauce comes to a boil Place chicken back in the pan and cover. Lower heat to Medium and Simmer for 45 minute to an hour.
At this point you could also place the pan in the oven at 350° and roast for remaining 45 mins to an hour.
You could also at this point, pour all of the contents of the pan into your crock pot and cook on high for 2 hours or low for 4-6 hours. Serve over Creamy or Polenta Cakes (as shown above) Polenta Recipe

**Roasted Asparagus: Place Cleaned & Snapped Asparagus into a baking pan. coat lightly with Olive Oil, Garlic Powder, Salt and Pepper and Roast in a preheated 375° oven for 10-15 minutes. Once Asparagus starts to get color remove from oven. Serve with a Drizzle of Lemon juice.
Serve Hot or at room temp!
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Portuguese Braised Favas

An enchanting recipe steeped in tradition in my family is Favas. It is a little bean (actually big bean) that is lovingly braised for hours and hours in an Azorean customary marinade. This marinade is the base for thousands of Azorean dishes.

Vinho de Alhos is a delightful and smart combination of spice, acid, and olive oil that can compliment anything from a heavy Pot Roast to the lightest of Cod Fish. It's a cook's "liquid gold".

Vinho de Alhos consists of a few tablespoons of a good olive oil (portuguese or spanish). One with a very fragrant tone. To that you add minced or chopped onion and garlic (depending on the texture of the dish), a tsp or so of Saffroa (portuguese equivalent of saffron. Extracted from Safflowers, instead of crocus) a tablespoon or so of apple cider vinegar. The combination of the sweet from the apple and the acid of the vinegar permeates the protein and breaks it down to tender, but doesn't macerate to where it's bitter. The Pièce de résistance ingredient is a wet red hot pepper marmalade or paste called "pimenta moída". This is Vinho de Alhos.

The combination of flavors when sauteeing in a pan will automatically send you to an Azorean seaside.

Once you have mastered Vinho de Alhos. You can master almost any Portuguese (Azorean) dish. Let's make Braised Favas!

Braised Favas

Ingredients:

1 lb Dried or Fresh Fava Beans

3 tblsp Olive Oil

1/4 lb Chourico diced (optional)

1 Onion (yellow, halved and sliced)

3 Garlic cloves (chopped)

1 tsp Pimenta Muida (may sub 1 tsp dry red pepper flakes)

1 tsp Saffroa (may sub Paprika or 1/2 amt of Saffron)

1 Tblsp Tomato Paste

Salt & Pepper to taste

2 cups Chicken Stock

2 cups Red Wine

Instructions:

If using Dry Favas: Soak favas in water overnight before braising.

If using Fresh Favas: Peel and remove outer shell revealing whole beans.

On day of preparation: 

Heat 3 Tblsp Olive Oil in Large Dutch Oven.

Add chourico. 

Saute chourico, until golden brown and renderings release their flavor.

Remove chourico, set aside.

Add onion. Saute until translucent. 

Add garlic, pimenta muida, vinegar and saffroa.

Stir until combined.

Add back chourico.

Add favas.

Saute until favas well seasoned.

Add Wine. 

Scrape bottom of pan to deglaze.

Add tomato paste. Stir until combined.

Add Chicken Stock.

Cover and Braise for 3 hours, or until beans are tender.

As liquid evaporates, add 2 cups of water to maintain liquid level.

The finished product is a fantastic side dish or buffet nosh. You can even add it to a catering menu as a very Rustic Appetizer. It is served with a crusty bread as seen above. Absolutely delicious! Comfort Food Heaven!