jimcaron
05-11-2012, 08:57 PM
I've used this recipe for just about everything. From chicken to pheasant to rabbit.
2 pheasant, rabbit or 1 chicken, quartered
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano
2 Teaspoons Dried Thyme
Soak the meat in buttermilk overnight. Take out and pat dry.
Sprinkle the pieces with 1 teaspoon of each salt and pepper. Dredge them in the flour to coat lightly.
In a large heavy pan (I like cast iron for this), heat the oil over a medium-high flame. Add the meat to the pan and fry until brown, about 5 minutes per side. Transfer the meat to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and fry over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers, thyme and oregano. Return the meat 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.
Serve over pasta.
2 pheasant, rabbit or 1 chicken, quartered
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano
2 Teaspoons Dried Thyme
Soak the meat in buttermilk overnight. Take out and pat dry.
Sprinkle the pieces with 1 teaspoon of each salt and pepper. Dredge them in the flour to coat lightly.
In a large heavy pan (I like cast iron for this), heat the oil over a medium-high flame. Add the meat to the pan and fry until brown, about 5 minutes per side. Transfer the meat to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and fry over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers, thyme and oregano. Return the meat 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.
Serve over pasta.