Chicken cacciatore

1 - 5lb fryer cut into portion size pieces
one half cup olive oil
one half cup onions chopped fine
one tablespoon parsley, chopped fine
one quarter cup celery, chopped fine
2 cloves garlic, peeled, chopped fine
one bay leaf
one half teaspoon rosemary, chopped fine
1 cup dry sauterne, or:
       Substitute Chablis wine for the sauterne for a different flavor.
       Substitute Reisling wine for the sauterne for a different flavor.
one quarter teaspoon black pepper
1 teaspoon salt
one half cup instant rice
one half cup water

Rinse, then dry all pieces of chicken with paper towels. Heat the olive oil in a skillet with a tightfitting cover. Add the pieces of chicken and brown them well on all sides. Add the onion, parsley, celery, garlic, bay leaf, rosemary and wine. Reduce heat to simmer. Stir well. Sprinkle in the pepper, salt, and instant rice. Make sure that all of the rice is submerged in the liquid. Add the water, cover tightly, and cook at simmer for one hour. The chicken will be done when the thickest portions of the chicken can be pierced with a fork. Serve hot. Makes six servings

Variation:
Add 1 2-pound can of Italian style tomatoes and eliminate the last half cup of water.

chicken cacciatore

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Classic vinaigrette recipe

To create the best vinaigrette always ensure that you have the correct oil to vinegar ratio which is two parts oil to one part vinegar. This ratio can be adjusted slightly according to individual taste. For example, you may find that if you are using a balsamic vinegar the overall flavor of the vinaigrette may not be sharp enough, in which case the oil ratio may be reduced a little.

Your vinaigrette can be created by shaking all your ingredients in a glass receptacle with a lid. Oil, vinegar, salt, pepper and some freshly chopped herbs are all you need.

This type of vinaigrette is best used immediately. If you wish to create a vinaigrette that will remain stable for a little longer then it is suggested that you use an agent such as mustard to create an emulsion and prevent the oil and vinegar from separating too quickly. It is worth remembering that vinaigrette does not keep indefinitely and with that in mind it is preferable to make quantities that can be used within a short period of time.

You will need the following ingredients:

2 tbs of aged balsamic vinegar
2 tsps mustard of your choice – if unsure Dijon mustard would be an ideal
4 to 6 tbs of superior quality olive oil
Season with salt and pepper

Method:

The vinegar and mustard should be whisked together at a high speed. During this process the oil should be very gradually added. You will notice that the mixture will become opaque and will take on the appearance of thin cream or mayonnaise. This process can be completed by hand but if preparing at least three or portions of vinaigrette the use of a food processor is recommended. By using this method you will be able to keep the vinaigrette emulsified for up to three days. Be sure to keep any unused portion in the fridge.

vinaigrette recipe, classic vinaigrette, vinaigrette dressing

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