So I wasn't planning on posting this, because you can't freeze it. So there are no pictures. I was just, you know, going to cook it and eat it. Like normal folk. Luckily the recipe is from PW, who takes better pictures anyway. Cause they pay her to.
The Pioneer Woman is awesome. I love her. And I love her husband - Marlboro Man. I have to admit, the rest of her blogs have run their course for me. I followed her for a long time, but I'm done with pictures of cows and baby cowboys and Marlboro Man's tush (well, not totally done with that one).
However, I still stalk the cooking blog. And this recipe for Chicken Cacciatore is why. I will stare at as many pictures of cows as you want me to if I can eat this once a week.The meat slides off the bone, the sauce is perfectly comforting on a cold day. Nom nom nom. I used those nice, thick, solid look Amish egg noodles. So good. Yum.
It's still for a crowd, even if you can't freeze it. I had planned on making it for friends, so I had purchased 4 thighs, 4 whatertheycalled....leg quarters? Is that when you get the thigh and the leg? and 1 breast. But then various health issues, scary and not scary, reared their heads and I took them dinner instead. Apparently it keeps well for an hour assembled in the oven because I got a text later that night raving about it.
I started this recipe, with the above mentioned chicken bits, in my (new! from Marshall's, but still new!) 6 qt. Dutch Oven. It wasn't big enough. Which is ok, since I ended up splitting it up anyway - 3/4 for them, 1/4 for us. So just before I put it in the oven, I put 1/4 of the veg/wine mix in a second oven safe pot and put them in side by side. I also ended up using a little cornstarch to thicken the sauce up in the final step. Put a little of the liquid in a small bowl, whisk in a tablespoon of cornstarch until lumps are gone, add to main pot whisking constantly.
Rosie was confused as to why we were using the cornstarch for something besides goo: