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Hi there Italian chefs around the world - Two years ago (while visiting my family in New York - we live for 25 years in California)) we went to New York and ate in an Italian Restaurant in Syosset Long Island, New York (Steve's Piccola Bussola) and ordered their Chicken Cacciatore. It was unbelievable, so savory and tender and juice and it had 4 lean and juicy (no skin, no fat, no gristle) rollups wrapped around what looked like a small (about 1-2" rib bone) (in chicken???_ was able to get some of the recipe because I called them 2x, but after 5 tries at various times, I am giving up. He (the chef) said they used thighs - but the thighs I know are fatty and tough so I don't know where they got it. He said they buy the whole chickens and cut it up, so I guess they can get rid of the fat,skin and gristle that way. One, because I am never able to get their dark brown sauce (don't know how they do it because having a brown sauce by working with chicken, mushrooms, wine and onions is an enigma. Their sauce is not sweet, or sour just rich and savory. I saw the kind of sauce that it was when I saw the recipe of Hubert Keller's Beef Borguignon on TV, but it looked soooo difficult and was made with meat, not chicken. That has meat rollups sitting in a dark brown sauce. Help! I want to learn how to make that. The initial recipe that they gave me was this: Take chicken and cut it into pieces the size of a meatball with or without the bone.
Take olive oil and make very hot. Brown. Add 2 cups chicken stock, salt and pepper, parsley, and simmer for ½ hour. After brown, put until broiler and brown some more.
In another skillet, put mushrooms, onions, little tomato sauce, and when sizzling and hot, add white wine (or Marsala) and cook in pan – ½ hour. Add butter to thicken – but do not boil after butter melts
Said I can also put a little tomato sauce in there - maybe it was tomato paste.
After ready, marry the two and cook another 15 minutes all together (or not) – just eat it.
Below is a photo of Steve's Chicken Cacciatore - I know it looks like beef, but this is chicken!
I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
By Christy Martino
I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days.
And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great.
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