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Old 10-16-2015, 08:41 AM   #51
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Originally Posted by Andy M. View Post
I haven't made this dish in some time. SO has an issue with the texture of the skin's being soggy and limp. I've made it without the skin, just browning the chicken pieces but she was underwhelmed.

Does this bother anyone else?
Try dredging the chicken in seasoned flour before pan frying it. The flour will help brown the chicken and make the skin crispier going into the pot, the bits of flour will give a little more body to the sauce.

This is on the list for the weekend!!!
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Old 10-16-2015, 03:09 PM   #52
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I saw this recipe on Serious Eats recently and it occurred to me that the method would work for chicken cacciatore, too. Skip down to item 7 of the instructions: http://www.seriouseats.com/recipes/2...ab-recipe.html
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Old 10-16-2015, 03:39 PM   #53
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Originally Posted by Aunt Bea View Post
Try dredging the chicken in seasoned flour before pan frying it. The flour will help brown the chicken and make the skin crispier going into the pot, the bits of flour will give a little more body to the sauce.

This is on the list for the weekend!!!

It's how the skin is coming out of the pot that's the issue. Braising and crispy don't go together.
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Old 10-16-2015, 03:40 PM   #54
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I saw this recipe on Serious Eats recently and it occurred to me that the method would work for chicken cacciatore, too. Skip down to item 7 of the instructions: Crispy Braised Chicken With White Beans and Chile Verde | Serious Eats
I think I'd be inclined to make the cacciatore with skinless chicken pieces.
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Old 10-20-2015, 08:02 AM   #55
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I think I'd be inclined to make the cacciatore with skinless chicken pieces.
+1

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Old 10-20-2015, 09:46 AM   #56
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Well, I used the method I mentioned for chicken cacciatore (we don't like mushrooms so I use bell peppers) and it worked great. Crispy skin and tender, flavorful meat. Yum.
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Old 10-25-2015, 07:12 PM   #57
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We love Cacciatore, I make it it often, but with a twist.

I dice up boneless-skinless chicken thighs into bite size pieces, brown it along with some garlic, mushrooms, sweet red peppers, sweet onions and deglaze the pot with stock.
Pour in some marinara (I've always got some homemade in the deep freeze), simmer for awhile and it's dinner time.
DH likes rigs the best over any other pasta, but it's good with just bread too.
Rock, I think I may try this with capers too, I've never done that.
I have seen recipes that also include carrots and celery. Some times I'll omit the `shrooms if I don't have any and want a quick meal. But I've always got onions in the pantry and sweet red peppers chopped up and in the deep freeze from when they were on sale, waiting for me anytime of year.
There are as many ways to make cacciatore as there are kitchens
each one different and unique.
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