THE LAST APPRENTICE
MEAT/CHICKEN
EXPLORER CHICKEN CACCAITORE
A very popular dish on board the M/V Explorer on a chilly Alaskan day.
| Fresh Chicken |
cut in serving pieces 2 each |
| Fresh Mushrooms |
quartered 2 cups |
| Onion |
medium diced 1 1/2 cups |
| Fresh Garlic |
minced 4 tablespoons |
| Green Bell Pepper |
diced, 1 cup |
| Red Pepper |
diced, 1 cup |
| Capers |
2 tablespoons |
| Italian Style Stewed Tomatoes |
1-14 1/2 oz can |
| Marinara Sauce |
1 quart |
| Red Wine |
2 cups |
| Olive Oil |
1/4 cup |
| Green Olives (anchovy stuffed) |
3 oz jar |
| Brandy |
1/4 cup |
| Water |
as needed |
| Bay Leaf |
2 each |
| Black Pepper |
1 teaspoon |
| Basil, dried |
3 teaspoons |
| Oregano, dried |
3 teaspoons |
| Thyme, dried |
1 teaspoon |
| Salt |
1 teaspoon |
| Fennel Seed, crushed |
1 tablespoon |
| Seasoned Flour* |
1 cup |
Heat olive oil over high heat in a heavy 6 quart sauce pan. Dredge the chicken with seasoned flour. Brown quickly in hot oil (5 minutes each side).
Transfer chicken to a platter when brown and continue to brown the remaining chicken. After removing the browned chicken from pan, sautŽ onions, garlic and peppers in the remaining oil until onions are translucent. Add 1/4 cup brandy. Deglaze pan. Add remaining ingredients. Bring to a simmer. Add browned chicken pieces. Bring to a boil. Reduce to simmer. Cover and Cook 35-45 minutes.
Serve with crusty sour dough bread.
*Seasoned Flour: Combine 1 cup flour with the following spices to taste : salt, course ground pepper, granulated garlic, oregano, sweet basil, marjoram, granulated onion and paprika to taste.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
Revised:11700