|2 servings||calories per servings 585|
Today's lesson: "Cacciatore" means "hunter" in Italian. Today's other lesson: our take on this Italian classic is not to be missed! Tender chicken and fresh mushrooms are stewed in a bell pepper, onion, and tomato sauce and served over creamy grits and topped with Parmesan cheese. We love this Italian-Southern fusion so much that we might just start calling ourselves "pesca piatto"- Italian for PeachDish!
Please read entire recipe card before beginning.
Place 2 cups water in a small sauce pot and bring to a boil over high heat. Add 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gradually add grits while stirring continuously. Continue to stir as they return to a simmer.
Lower heat to medium-low and cook 25-30 minutes. Stir along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the grits. Once the grits are done, remove them from the heat, and cover to keep warm.
While the grits are simmering: remove the stems from the mushrooms, if the caps are larger than 1-inch in diameter cut them in half, then cut them into 1/4-inch slices. Pick and chop (or thinly slice) the basil. Drain and dry the chicken, and cut each breast into 5 equal sized strips. Season the chicken pieces with 1/2 teaspoon of PeachDish salt.
Place a saute pan over medium-high heat, once the pan is hot add the cooking oil, then chicken pieces in an even layer. Cook for 2-3 minutes to brown, then turn them and brown on the second side for 1 minute.
Add the mushroom slices to the pan and cook while stirring for 3-4 minutes. Reduce heat to low, and add the Elephant Grocer’s cacciatore sauce. Add approximately 2 tablespoons water to the empty sauce jar, put the lid back on and shake well to remove the last bit of sauce from the sides of the jar. Add the saucy water to the pan with chicken, mushrooms, and sauce. Simmer while stirring occasionally for 2-3 minutes. Remove from heat, and stir in the basil, but reserve about a tablespoon for a final garnish.
Finish grits by stirring in 2 teaspoons of butter, add a bit of water to adjust consistency if necessary. Taste and adjust seasoning as desired.
Serve chicken and sauce over grits and topped with reserved basil, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...