Thursdays Kitchen Cupboard
Okay so today is Friday and I am linking up a day late just pretend it was yesterday while you are reading this..lol
Yesterday my mother and I went Christmas shopping from 10-4, I went for a hair cut at 4 and then when I got home at 5:15 I had to take Mr. Pickles into town to pick up his truck from the shop. After he got home he figured we should drive back into the city (40mins away) and buy a Christmas tree. Last year we went to buy a tree about the 5th of December and they were almost sold out so I wasn’t going to chance it again and thus we drove back to the city, did shopping we didn’t need to do and ate out. By the time we got home it was time to go to bed so no time to post or read most of my fav blogs! It was a busy day for me yesterday and today I am paying for it! But at least we have a Christmas tree now even if it still outside!
So then lets move on to my Kitchen cupboard post.
Nothing much preserving wise came out of the kitchen in the last week. I toyed with the idea of canning more potatoes, but I think I will try the ones I made first. So this week I just thought I would share one of my favourite recipes. The pictures make it look a bit gross; however, it still tasted good!
Mrs Pickles Chicken Cacciatore
2Tbsp olive oil
1 Tbsp butter
2 Chicken breasts, diced
1-500ml of whole canned tomatoes (from the garden)
1 jar of tomato paste
1 Garlic clove, minced
1 medium onion
2 cups of mushrooms, sliced
1 yellow pepper, sliced
1/2c red or white wine
Salt and pepper to taste
*Heat oil and butter in a large casserole until frothy. Add diced chicken and brown all sides for 5 mins. Remove and set aside.
*Add onion, garlic, peppers and mushrooms to pan and cook gently for 3 mins. Add in wine and deglaze the pan.
*Next stir in the tomatoes and paste (if you want a thicker sauce otherwise you can omit the paste) season with salt and pepper to taste. Bring to a boil stirring frequently.
*Return chicken to the pan stir cover and simmer for 30mins. Adjust seasoning as needed.
2 cups of water
2 cups of milk
1 cube of chicken stock (organic and msg free)
2 cups of polenta
2 tbsp butter
Bring first 3 ingredients to a boil in a medium size pot
Add polenta slowly while stirring with a wooden spoon. Once all the polenta has been introduced reduce the heat and continue stirring until smooth. Top with butter.
I hope you all love this as much as I do. If you haven’t already and even if you have make sure to go and visit our kitchen cupboard hostess with the mostess Robin over at The Gardener of Eden and see what is happening in other kitchens too J