Pollo Cacciatore
Pollo Cacciatora
This hearty stew is the perfect dinner to make when you want to impress your guests! The king oysters add great texture, making it almost feel like the original ‘hunter’s chicken’. I dare say even the meat-loving uncle will have to admit it’s absolutely delicious, especially when you serve it with mashed potatoes and a nice glass of (non-alcoholic) wine. Enjoy! PS: this recipe was invented by the amazing cook Josephine, who serves it during the Italian week in her restaurant de Keuken in Wageningen. Do come by when you are around, she is absolutely the best!
Ingredients
- 150 grams king oysters
- 200 grams forest mushrooms (or ochampignons) cut into bite size pieces
- some dried mushrooms optional
- 2 cloves of garlic finely diced
- 1 bayleaf
- the leaves of 2 thyme sprigs (or a teaspoon of dried thyme)
- 1 tbsp flour
- a dash of white wine
- some lemon juice
- some organic lemon zest
- some parsley
- some parmesan optional
- a sprinkle of truffle oil optinal
- serve with mashed potatoes
Instructions
- If you have dried mushrooms, start by soaking them in a small bowl filled with warm water. Don’t throw away the soaking water, we will use it later!
- Slice your king oysters vertically into slices of about 5 mm thick.
- Heat some natural oil in a grilling or frying pan over high heat. When hot, add a few of the oyster slices and grill them on both sides until golden brown. Set them aside on a plate covered with a paper towel. Repeat until all oyster slices have been grilled.
- In a cooking pot, heat some olive (or natural) oil over low-medium heat. When warm, add the onion, bayleaf and thyme.
- After 5 minutes, add the garlic.
- When the onion looks glassy, stir in a tablespoon of flour. This will thicken the stew.
- Bake the flour for a minute.
- Now add all the mushrooms to the pan and bake for a few minutes.
- Add some lemon juice, the white wine, and optionally (part of) the water in which you soaked the dried mushrooms.
- Let the mixture cook down until most of the water has evaporated.
- Season with salt and black pepper.
- Finish the stew by sprinkling lemon zest, parsley and optionally parmesan on top.