for the first time. EVER.
(ack... i can't even spell CACCIATORE by heart.)
The night before:
Marinate Chicken thighs (skin on) with salt / pepper overnight.
Next day:
Drenge them in flour : ) so juice would stay in, i suppose?
Slice up some onions
The recipe suggested chopping rosemary.
but i failed miserably... -_-"
i couldn't find a way to chop them without them flying
all over the place.
i gave up before they had a chance to land on my eyeball 0_o"
Sauteed the onions, rosemary with minced garlic : )
AROMATICS! : D ahhh haaa!
i learned that word from Mr. Alton Brown.
Ohoh... backtrack a little.
before cooking the aromatics,
i deep-fried the thighs in the same pot with olive oil.
There's gotta be some sort of starch to go with this dish, right?
So i decided, SHELLS pasta would be a good match : )
Although, i didn't realize how long it'd take for them to cook,
just because they're LARGE 0_o (14-16 mins!)
While the pasta's boiling away,
my focus turned back to the sauce.
Added a) Dry White Wine + b) Canned Diced Tomatoes : )
After a while, dump all the chicken back into the rich, beautiful sauce.
(Private remorse of the moment: NOOO!
There goes the crispy skin! : / )
On my way home from work,
i saw my new favorite veggie: Mini cabbages!
For some reason, they taste somewhat buttery *_*
BUTTERY veggie!
Can you imagine how satisfying this is,
for those that enjoy the intense flavor (& thought) of butter
minus the horrifying calories?!
After lots of bubbling in 3 pots...
TAAAA DAAAA! : D
Goh goh's comments:
- "I don't know what I'm eating,
but I'm hungry!"
Okay, what he meant was this:
This dish does not taste like what he expected
of Chicken Cacciatore...
The sauce is not as thick as it usually is --
(which brings the question... does it mean i should use:
a) cornstarch? b) tomato paste instead of diced tomatoes?)
BUT IT TASTES GOOD NONETHELESS!
Yup! I'd call this the most successful Pasta dish as of today : )
Despite the unsuccessful recipe and all...
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