Monday!

Morning All you Crazy Cooks!
Hope that your weekend was relaxing and fun and you recharged your batteries for another challenging week!


My weekend was spent getting ready for the Chef's Market at Wanderer's Club. It was a great day out, but WOW, am I in need of a nap!


Well before I go and catch some ZZZZ's, here is today's simple recipe:


CHICKEN CACCIATORE


2 CUPS FLOUR
1/2 TEASPOON SALT
1/4 TEASPOON GROUND BLACK PEPPER
1 WHOLE CHICKEN, PORTIONED
2 TABLESPOONS OF OIL
1 MEDIUM ONION DICED
1 GREEN PEPPER, DICED
2 CLOVES GARLIC, MINCED
1 CAN OF CHOPPED TOMATOES
1/2 TEASPOON DRIED OREGANUM
1/2 CUP WHITE WINE
2 CUPS CHOPPED MUSHROOMS
SALT AND PEPPER TO TASTE


1. COMBINE FLOUR, SALT AND PEPPER IN A PLASTIC BAG
2. SHAKE THE CHICKEN PIECES IN FLOUR UNTIL COATED
3. HEAT OIL IN A PAN AND FRY THE CHICKEN UNTIL BROWN ON BOTH SIDES
4. REMOVE CHICKEN AND ADD THE ONIONS. GREEN PEPPER TO THE PAN AND SAUTEE UNTIL THE ONION IS BROWN.
5. RETURN CHICKEN AND ADD THE TOMATOES, OREGANUM AND WINE
6. COVER AND SIMMER FOR 30 MINUTES
7. ADD MUSHROOMS, SALT AND PEPPER TO TASTE AND SIMMER FOR A FURTHER 10 MINUTES OR UNTIL THE MUSHROOMS ARE COOKED
8. SERVE WITH STEAMED RICE AND VEGETABLES


SEE THE ATTACHMENT FOR A QUICK VIDEO ON PORTIONING WHOLE BIRDS.