This is our sixth recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.
Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the Chicken Cacciatore as found on page 110 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for pre-order now, the book goes on sale on Tuesday, September, 27, 2011.
Check out our other five recipes which include three from last week, where we kicked off the One-Pot Blogger Party here on CCR!
- Cajun Shrimp Stew
- Red Bean and Rice Soup
- Chicken and Andouille Jambalaya
- Linguine with Artichoke, Shrimp, and Mascarpone
- Slow-Cooked Pulled Pork
Emeril’s recipe for Chicken Cacciatore is included in the Dutch Ovens chapter along with 21 other recipes that can be prepared from a Dutch oven. If you have never had Chicken Cacciatore, you need to try out this recipe.
About Chicken Cacciatore in Louisiana
In Louisiana there is a restaurant in a small town about thirty minutes outside of New Orleans the city is known as Waggaman. In Waggaman this family owned Italian restaurant by the name of Mosca’s has some of the best Chicken Cacciatore you will find. And after you master Emeril’s recipe, you will be able to recreate a version that is just about right up there with the Mosca’s old family recipe.
Mosca’s Restaurant still operating on Highway 90 near Avondale and Waggaman, Louisiana is an old Italian family run icon since 1946. The restaurant still in operation today provides family-style service fare where the Chicken Cacciatore sells the whole chicken for $28.50, Chicken a la Grande (Fresh chicken sautéed with rosemary and special seasoning, whole garlic cloves and white wine) for $17.25 for a half or $28.50 for the whole chicken. Other Mosca’s specialties include their Shrimp Mosca, (Fresh local shrimp in the shell sautéed with Italian seasonings and white wine) sells for $29.00 per platter; this is their version of barbecue shrimp. Typically, each platter serves enough for 4 to 6 people. Always a family favorite since I can remember making the 30 to 40 minute drive down Highway 90, the little road side restaurant, Mosca’s is still the outpost image of enduring generations.
About the recipe
The recipe calls for one 3 1/2 to 4 pound whole chicken, cut into 8 pieces, I doubled the recipe so we could enjoy more if this finger licking good chicken.
First you want to season the chicken and then brown the pieces in hot olive oil in your Dutch oven, or in my case the large roasting pan since I increased the recipe. Still, it is a one-pot wonder recipe. Yes, there are two burners turned on under that roasting pan!
Once the chicken is browned I added in some fresh herbs.
Whole peeled and chunked tomatoes are then added to the seasoned and browned chicken.
Simmering the pan of chicken cacciatore until the chicken is done and tender.
And dinner is served. This dish was accompanied with sides of jasmine rice and a ratatouille of eggplant, zucchini, and yellow squash.
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