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Copycat Kosher

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chicken_cacciatore_Batali_350w

This recipe is classic Italian, inspired by famed celebrity chef Mario Batali, one of the most recognized and respected chefs in the world. His (along with partner Joe Bastianich) culinary empire is global, from New York, Los Angeles, Las Vegas to Singapore, and Hong Kong. He is also the founder of the wildly popular Eataly marketplace and eatery. And here's a little known fact about Mario: He is actually from Seattle, not Italy! Enjoy this recipe for Chicken Cacciatore, simple yet almost authentic. The only major change we made is adding kosher Facon instead of Pancetta.

Ingredients

2 cloves garlic
2 branches rosemary 1 leaves minced, 1 whole or substitute ¼ teaspoon finely chopped dried rosemary
6 sage leaves (minced)
Salt and freshly ground pepper
1/2 cup extra virgin olive oil
1 3- pound chicken cut into 8 serving pieces (rinsed and patted dry)
2 large yellow onions (coarsely chopped)
1 lb cremini mushrooms (stems removed) cut into 1-inch cubes
4 ribs celery (cut into 1-inch pieces)
2 cups basic tomato sauce
1 cup dry white wine
1 cup chicken stock
Pinch sugar
Pinch Red Hot Pepper Flakes
Optional: 1 package Jack's Gourmet Facon

Directions

In a large bowl, combine the garlic, rosemary, sage, salt and pepper to taste and add enough olive oil (3 to 4 tablespoons) to make a somewhat dry paste. Add the chicken and rub the paste evenly over the pieces of chicken. Cover and refrigerate for 2 hours.

In a dutch oven, heat the remaining 1/4 cup olive oil over high heat until smoking. Brush the excess rub from the bird, and sear the chicken, in batches if necessary, until browned on all sides. Transfer to a plate lined with paper towels.

Add the onions, mushrooms, Facon (If using) and celery to the pot and cook until the onions are golden brown and the Facon has rendered its fat, about 8 minutes.

Drain off the excess oil, then add the tomato sauce and wine, stirring with a wooden spoon to dislodge the browned bits from the bottom of the pot. Add the stock, sugar, and red pepper flakes and bring to a boil. Add the whole rosemary branch (remove branch before serving).
Return the chicken to the pot, cover, and cook for 20 minutes. Uncover and cook about 15 to 20 minutes more. Remove rosemary branch; Transfer chicken to a platter, top with the sauce, and serve.
Serves 4

Notes

KosherEye Notes:
Serve pasta, rice or orzo on the side

Recipe: Kosher, meat, copycat kosher

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Miss Roast texted 2 Mobile

This legendary recipe is from Sam Sifton's feature in the NY Times. It is an Internet "darling"- popular among bloggers and the Pinterest crowd. We have adapted it for the kosher cook.   "Fifteen or so years ago, by her recollection, a woman named Robin Chapman made a pot roast in her slow cooker. Now known as Mississippi Roast, it would eventually become one of the most popular recipes on the web, an unlikely star with unlikely ingredients, a favorite of the mom-blog set. Ms. Chapman lives in Ripley, Miss., but she did not call her pot roast Mississippi Roast, not then and not now. She just calls it “roast.”

Ingredients

1 boneless chuck roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, plus more to taste
¼ cup all-purpose flour
3 tablespoons neutral oil, like canola
6 tablespoons parve unsalted butter substitute, like Earth Balance
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon sweet paprika

Directions

Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into meat.
Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the parve butter substitue and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

Notes

 

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