10 Minutes - A Perfect Christmas Eve


Hi. It's Joe.

A guy couldn't ask for a better Christmas Eve.

Tonight I made my famed chicken cacciatore with mushrooms for my mom and pops. It turned out great as always. I am going to share my secret recipe with you. I know I shouldn't but it's Christmas, so this is my present for you.

Take 3 to 4 pounds of skinless and boneless chicken breast. Rinse it and drain it well, but don't pat dry. Cut each breast into like 5 or 6 big chunks. Take a cup of whole grain flour (I used spelt) and put it in a big bowl. To the flour add a teaspoon of garlic salt, a teaspoon of black pepper and 1/2 teaspoon of ground thyme. Add the chicken chunks to the flour mixture and toss to lightly coat all the chicken in flour. This is why you want slightly moist chicken to stick to the flour. In a large cast iron skillet (a big wok works well too) on medium high heat, add enough olive oil to coat the bottom and then add the chicken, in batches if necessary, and brown it. You only have to brown the outside, not cook it through. Add more olive oil if needed. After all the chicken is brown, put all of it back in the skillet, still with decent heat and pour in a cup of red wine and a cup of chicken broth. Bring this to a simmer and then lower the heat to medium low so it maintains a simmer and set the timer for 25 minutes. The chicken will cook through during this phase and become very tender. In addition, the flour on the chicken will thicken the liquid to a nice gravy like wine sauce consistency (you can use white wine too, but I prefer the darker color and richer flavor of red). Don't have the heat too high or the sauce will stick to the bottom of the skillet. Stir it occasionally. During the 25 minutes of chicken simmering, put another fry pan on medium heat and add olive oil. Sautee a medium sized onion until soft (about 3 minutes if the heat is good). Then add one pound (16 ounces) of fresh mushrooms (I used baby bellas) and sautee those for like 5 minutes or until they start to darken. Turn up the heat a little when you add the mushrooms to keep it cooking good. Add a cup of chicken broth and a teaspoon of dried leaf thyme to the mushrooms and bring to a simmer for 3 more minutes. If the 25 minutes of chicken simmering is not done yet, turn off the heat to the mushrooms. When the timer goes off, turn off the heat to the simmering chicken skillet and pour in the mushroom and thyme broth mixture. Stir it for about 2 minutes with no heat just to blend the flavors. Done. I recommend you serve it over rice or pasta because it is very rich but you can eat it as is. If you like your meals salty, you can add extra salt to the flour mixture at the beginning, but I prefer the milder thyme and pepper flavor, plus the garlic salt has salt in it. If serving a larger group, I say go easy on the salt and let the guests salt to taste at the table.

Super easy recipe. Takes about 1 hour to make at most. Healthy. Yummie. And makes a shite ton of food.

Merry Christmas.


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