Granny
I miss my grandmother often. My mom’s mom. I try to call her at least once a month, but I have been inconsistent this year. It’s a grave mistake on my part. I will definitely do better going forward—including calling her tomorrow. The conversations with her are always entertaining, filled with humility and enjoyable. I’m sure she’s probably watching the news or on the phone right now with a family member. That’s just how she likes to live, and I love it. My grandmother is unapologetically herself, and I think her influence has played a huge part in who I am today.
My grandmother was introduced to me as this self-sufficient, jack-of-all-trades southern woman that wouldn’t put up with much. To this day, she is the only woman I have ever seen mow a lawn. She’s the only woman I’ve seen fix a car. She’s the only woman I’ve seen tending to things you’d expect a man to do—well, at least until you see her do it better. And, this all reflects in a way how I like my romantic partners: I prefer a woman that’s supremely independent. It’s a trait I seek in anyone frankly. I love to be a helping hand, but an independent lady holds a special place in my heart, my soul.
My grandmother isn’t Italian by any means. But she is a great cook and the meals she would make on holidays would always make me happy and full. Her food was like a warm hug, and I really needed those hugs as child. I’m grateful for the phenomenal person she is. I hope I can make her some chicken cacciatore one day, but until then, I’ll just give her a call and laugh.
chicken cacciatore
ingredients
the red sauce & chicken:
1 can of whole peeled san marzano tomatoes (keep can for water later!)
1 yellow onion, diced
4 medium size carrots, diced
4 baby bella mushrooms, diced
1 portobello mushroom, diced
4 celery stalks, diced
1 bunch of italian parsley, diced
8 cloves of garlice, roughly chopped
1 stem of rosemary, picked
2 bay leaves
4 large chicken thighs, skin-on
1-3T olive oil
salt & pepper to taste
garlic bread:
1 loaf of italian bread, halved
2 heads of garlic, slice in halves
3 sticks of unsalted butter, softened
1/4c italian parsley, roughly chopped
1/4c parmigiano reggiano, grated
1t paprika
salt & pepper to taste
1-3T olive oil
Helpful items:
dutch oven/large pot
large baking sheet
bowls
muffin pan
wooden spoon
plastic wrap
kitchen tongs
aluminum foil
recipe (chicken cacciatore):
Salt chicken thighs in either a bowl or plate for 1 hour or covered ideally overnight. In a large pot/dutch oven set to medium high with olive oil, add chicken thighs and allow to brown on all sides but not cook all the way through. Set chicken aside.
In the same large pot/dutch oven set to medium high with a bit more olive oil, add celery, onions and celery and cook until fragrant and onions are slightly translucent with the occasional stir. Add garlic. Cook for 1 minute. Add rosemary, parsley, mushrooms and bay leaves. Cook for 1 minute. Add whole peeled tomatoes with juices. Add water to whole peeled tomatoes can until nearly filled and pour into pot/dutch oven (about 3 cups). Turn heat to high and allow to reach boil.
Note: You may have to drain the pot of excess mushroom water to avoid discoloring of red sauce.
After the pot/dutch oven has reached a boil, add chicken back (skin side up!) and turn heat to medium. Cover and cook for 25 minutes with the occasional stir and flip of chicken. Uncover and cook for an additional 10-15 minutes until chicken is cooked through and red sauce has thickened a bit. Add salt and pepper to taste. Serve in a bowl with pasta, rice or by itself. Enjoy!
recipe (garlic bread):
Set oven to 350F. On a baking sheet or in a muffin pan, add garlic halves drizzled with olive oil on the sliced side and wrap tightly in foil. Bake for 60 minutes or until garlic has browned. Set aside and allow to cool.
In a medium sized bowl, add butter, roasted garlic, parsley, paprika, parmigiano, salt and pepper. Mix and cover. Set aside in fridge until butter has stiffened.
Set oven to 350F. Place italian bread halves on large baking sheet and spread garlic butter from Step 2 on the italian bread. Bake for 10-15 minutes or until butter has slightly browned. Allow to cool, slice into equal parts and enjoy!
Optional: You can broil the bread for 1-3 minutes to get an extra crisp texture on the sides of the bread. Be careful!
