Big Piggy Belly: Week 11 Into Cooking Class

Monday, November 7, 2011

Week 11 Into Cooking Class

Hi guys!

Ahh.. the month of November. My favorite month of the year! (I wonder why.. :P ) Well! Of course, it's Thanksgiving month, which means lots of love and family time and.... FOOD! :) Yes! Lots and Lots of food :)
I am looking forward for all the great food and family and friends time. It's going to be so exciting!

This week, we made lots of great dishes like the Spicy Chicken Cacciatore, Thai Chicken Soup, Orzo soup, Gumbo, and Chicken and bean stew! Once again, we are dealing with poultry! Sadly, the next two weeks will be our last two weeks cooking in the class since the semester is almost over! :( But, I am very much looking forward to cooking seafood the following two weeks!

Our group made the Spicy Chicken Cacciatore! It was, delicious! I have to say that my two favorite were the cacciatore and the gumbo! I. Love. Gumbo! I was so happy that we got to make gumbo and actually eat it in class!! :D

Here is the recipe for the Spicy Chicken Cacciatore along with the pictures! Enjoy!!

I.C.A.
Ms. Piggy.

SPICY CHICKEN CACCIATORE

INGREDIENTS
2 Tbsp Olive Oil
8   Boneless chicken thighs (3 lbs)
to taste   Salt
to taste   Ground Black Pepper
1    Medium Onion, thinly sliced
1   Red bell pepper, thinly sliced
2   Pickled hot peppers, thinly sliced
3   Garlic cloves, thinly sliced
1/2 Cup   Red Wine
1 1/2Cup   Chicken Stock
1 lb   Ripe plum tomatoes, coarsely chopped
2 Tbsp   Chopped flat-leaf parsley

PROCEDURE:
1) In a deep skillet, heat the olive oil. Season the chicken thighs with salt and pepper, and add the chicken to the skillet, skin side down. Cook over moderately high heat, turning once until lightly browned and crisp, about 8 minutes. Transfer to a plate.

2) Add onion, bell pepper, pickled peppers, and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, until nearly evaporated, about 5 minutes.

3) Add the chicken stock and tomatoes to the skillet and season lightly with salt and pepper. Return the chicken to the pan, nestling in the vegetables skin side up, and bring to a simmer. Cover partially and cook over moderate heat for 30 minutes, until the chicken is tender and the sauce is reduced by half. Sprinkle with the parsley.