Hunting chicken stewed in tomato sauce with mushrooms (Chicken Cacciatore) with polenta – a detailed recipe for cooking. with friends: 
Time: 2 hours. 15 minutes. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 900 gr. (8 – 10 pcs.) Skinless and boneless chicken thighs (cut off fat and skin)
- 225 gr. thinly sliced cremini mushrooms or 3 portabella champignon caps
- 1 tbsp. instant polenta
- 3 tbsp. concentrated broth with parmesan and herbs (see recipe below)
- 6 baked tomatoes (see recipe below)
- 2 large red bell peppers
- Salt and ground black pepper
- 3 tbsp. l olive oil
- 2 sweet onion slices sliced into thin rings medium size
- 3-4 chopped garlic cloves or slices
- 1/4 Art. dry sherry or 1/2 tbsp. dry wine (white or red)
- 1.5 tsp smoked sweet paprika
- A pinch of saffron (20-24 stigmas)
- A handful of grated manchego cheese
- A handful of chopped fresh parsley
Concentrated broth with parmesan and herbs:
- 1 large crust of parmesan, cut from a piece of cheese or several small pieces of crust, possibly set aside earlier
- A bandaged bunch of herbs from several branches of fresh thyme, parsley and rosemary
- 1 onion cut into quarters
- 2 sliced at an angle of celery stalk
- 2 sliced carrots in circles
- Peeled peel 1 lemon
- 2 fresh bay leaves
- 4 tbsp. chicken broth
- 12 tbsp. (3 l.) Water
Baked Tomatoes:
- 24 ripe tomatoes or large plum-like tomatoes
- A few crushed cloves of garlic
- Olive oil to water tomatoes abundantly
Recipes with similar ingredients: chicken thighs, tomatoes plum-shaped, crimini mushrooms, portobello mushrooms, celery, carrots, sweet pepper, sherry, a bouquet of garni, paprika, saffron, thyme, rosemary, bay leaf, manchego cheese, parsley, polenta
Recipe preparation:
- Prepare the broth and tomatoes. For the broth: In the pan put a cheese crust, a bunch of herbs, onions, celery, carrots, lemon peel, bay leaves, pour chicken stock, water and bring everything to a boil, then reduce heat and simmer at low boil. Cook for at least an hour, remove the crust, a bunch of herbs and vegetables slotted spoon or strain the broth. For tomatoes: Preheat oven to 260 ° C. Put the tomatoes on a baking sheet or baking sheets in one layer. Pour the garlic between the tomatoes, pour everything with olive oil, salt and pepper. Bake the tomatoes until they burst, and the peel does not begin to char, about 30 minutes When tomatoes cool so that they will not burn your hands, clean them from peels. Put the tomatoes in a bowl.
- Burn the peppers in the flame of the burner or under the grill while they are do not completely blacken. Put the charred peppers in a bowl, cover cling film. When they cool enough not to burn hands, peel skin and seeds and chop finely.
- Salt and pepper abundantly in a broiler on medium over high heat, heat a tablespoon of olive oil to grease the bottom. Put the chicken and fry for several minutes each hand, then shift to a plate. Add the remaining olive butter and mushrooms and fry them. Put onion and garlic, salt and pepper, cook, stirring occasionally for 8 – 10 minutes, then degas the brazier with sherry or wine.
- Add prepared tomatoes, peppers and paprika. Cook 10 min Put the chicken and simmer another 10 minutes. Turn off the fire, cool chicken, then cover the roasting pan with a lid and you can leave the chicken in as a preparation for future dishes. Culinary advice: Before preheat over medium heat under a lid, then simmer, do not cover.When the chicken warms up, bring the saffron and the finished broth to a boil. Pour the polenta and cook until it is full. the pan. Salt and mix with grated cheese. Serve polenta in shallow bowls with kachiator in Spanish and sprinkle parsley.
