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Copycat Kosher


 Copycat kosher cacciatore giada 2
Photo credit:The Food Network
This copycat kosher Chicken Cacciatore was inspired and adapted from a recipe by Chef Giada De Laurentiis 


1 – 8 piece cut up chicken
1 teaspoon salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
1/3 cup all purpose flour, for dredging
4 tablespoons extra virgin olive oil and more if needed
1 large red bell pepper, seeded and rough chopped
1 onion, rough chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28-ounce) can diced tomatoes with juice
3/4-cup chicken broth or vegetable broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano 
1/4 cup coarsely chopped fresh basil leaves


This recipe should be prepared in a large, deep sauté pan or heavy pot. We used the Circulon 12” non-stick deep skillet.
Sprinkle the chicken pieces with 1 teaspoon of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large sauté pan, heat the oil over a medium flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté in 2 batches.
Transfer the chicken to a platter and set aside. If necessary, add a bit more oil to the pan. Add the onion and red bell pepper. Season vegetables with a shake of additional of salt and pepper. Let them sauté about 3 minutes, then add garlic. Mix ingredients together, and sauté over medium until the onion is tender and garlic is fragrant, about 3-4 more minutes.. Add wine and simmer until reduced by half, about 3 minutes. Add tomatoes with their juice, along with the broth, capers and oregano. Mix gently.  Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

Using tongs, transfer the chicken to a serving plate. If necessary, simmer the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, and then sprinkle with fresh basil and serve.
If prepared ahead, keep warm in a low (200-225 degree) oven until serving. If made the day ahead, bring to room temperature, and warm in oven.
Serves about 4 -6

Video of Chef Giada demonstrating original recipe 


 Recipe:kosher, poultry

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Texted Broccoli Chedar Soup CR

A rich blend of butternut squash, pumpkin and apple simmered in vegetable broth. This exceptional soup is beautifully infused with autumn flavors, and the sweet taste of honey.


1 extra large butternut squash enough to make about 4 cups when peeled and cubed (or use frozen squash)
4 tablespoons extra virgin coconut oil, divided
1 15- ounce can pumpkin
Salt and pepper, to taste
½ cup chopped onion (optional)
1 apple, peeled and cubed (optional)
1½ cups apple juice
1½ cups vegetable broth
1½ cups half-and-half*
1½- Tablespoons honey
½ teaspoon curry powder
½ teaspoon cinnamon
1-teaspoon kosher salt
¼ teaspoon black pepper
Roasted pumpkin seeds for garnish


Preheat oven to 425°. Peel squash. Remove seeds and cut into chunks. Place in baking dish or on sheet pan and drizzle with oil. Sprinkle generously with salt and pepper. Roast squash at 425° for about 25 to 30 minutes or until fork tender. Saute apples and onions in another tablespoon of oil for about 5 minutes, or until onion is translucent. Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, sautéed onions and apple, half-and-half and vegetable broth. Puree all ingredients with an immersion blender until well mixed. Add honey, curry, cinnamon, and additional salt and pepper, and simmer on low for about 10 to 15 minutes. When serving, garnish bowls of soup with roasted pumpkin seeds.


 Recipe: Kosher, Dairy or Parve*

*To make this parve, simply substitute full fat coconut milk for the half and half.


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