On 1/19/2011 2:29 PM, Steve Pope wrote:
> > wrote:
>
>> On Wed, 19 Jan 2011 13:11:23 -0500, Kate Connally
>
>>> Absolutely no mushrooms. The recipe did not include them
>>> but if it had I would have just deleted them. Mushrooms!
>>> Yuck! They're *FUNGUS*, people, *FUNGUS*!!!! Related to
>>> things like athlete's foot, fer cryin' out loud. Sheesh!
>
>> I love mushrooms. The only mushrooms I will not eat come from a
>> can.... I won't eat foraged mushrooms either, but for a completely
>> different reason.
>
> I thought it had to have mushrooms (which must be hunted in
> the forest) for it to be chicken "Cacciatore".

No, you hunt the bird not the fungus. But I suppose that while
they were hunting the bird they might have picked up some
fungus to bring back with them.

> Lidia's recipe resembles the way I make the dish in some
> respects. It am not sure why you need a second pan to
> sautee the peppers instead of just making it a one-pan dish.

Because you need to cook the chicken much longer than the
peppers. You could just add them uncooked part way through
cooking the chicken if you didn't want to partially cook
them separately.

> In any case, I usually brown the chicken in a cast-iron
> pan, then assemble all the ingredients in a dutch oven
> and place it in the oven.

That sounds easier. I don't have a dutch oven large enough
that can go in the oven but I guess I could use a large casserole
dish. Or do it in the slow-cooker. I thought about doing that
but decided to do it Lydia's way first.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?