I'm making cacciatore on Tuesday evening and then reheating it on wed. night for a dinner party at our house. partly because of my work schedule but partly because I think these kind of things taste better the 2nd day.
I made it once long ago - and cannot remember if I lightly floured the chicken pieces when browning. any thoughts on this?
also..i was trolling different recipes and one goes so far as to soak some dried porcinis and then add those and the broth to the pot - but I worry it might become overwhelmingly mushroomy. (I'm doing quartered baby bellas and I love pieces of red peppers in also - I know some recipes leave the peppers out.)
thanks for your opinions.
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