I finally did my chicken chicken cacciatore last night.
I put all the dry seasoning in with the chicken, along
with a nice branch of rosemary. Used a couple of bay
leaves, a cup of white wine, and a cup of water.
I cooked the boneless skinless chicken thighs for
15 minutes at 15-PSI because they were still part
frozen. The needles fell right off the rosemary, then
I discarded the branch.
Next I added a can of crushed tomatoes, a can
of sauce. (this is where you get some sodium)
Also added oninon, red bell pepper, all fresh Italian
herbs, and a pound of white buton mushrooms.
Give a quick stir, and return to pressure for 5 minutes.
Quick release from 15-PSI, and serve over pasta.
Chicken was moist, and tender, and you can taste
the actual flavors from the herbs. Very flavorful,
and low in sodium! (nothing like the stuff you get in a jar)
There's about 500mg of sodium in a 1/2 cup of Ragu
alone. 1/2 cup isn't enough for me!
No, I am not Greek, but spend a few vacations there and love love LOVE their food. Yes of course fresh spinach, but I blanched it reduced it w pink moscato, after roasting wager lic and onions in sesame oil, little bit of garam masala, ground gloves, rice vinegar and brown sugar, then pressed itbthru cheese cloth to keep it dry, wax paper on cookie sheet, preheat stove to 400 F , lay out defrosted FILO in 3 sheets in wax papered cookie sheet, brush oil but of melted butter on top, cut in 3 lines,.
Add feta( from brine) needs to be the real deal, with a pinch of Aleppo peppers, add both to now strained spinach. Mix. Pour about a tablespoon per line on foo Dow and fold. Brush on some butter Then set on medium height rack in stove and bake till golden brown.
Too bad you guys are so far away, as I'd make you a Cacciatore that would seduce you and yes I am Sicilian and Neapolitan. Italians don't use spaghetti for this dish. They use a pasta that will hold the sauce. Anyone that cares to visit, I am around Clearwater, Florida. I don't use salt or sugar and use only chicken breasts for health reasons. I use crushed tomatoes only. Sauce and paste were invented so that you didn't have to simmer the tomatoes for 7 hours as I do. I love cooking for people who enjoy good food. Yes, I am an old man.
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