Pork (or Chicken) Cacciatore Watermelon's Style
photo by WaterMelon
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 2 slices bacon, chopped (I used back bacon)
- 1 lb pork tenderloin, cut into bite sized pieces (or boneless, skinless chicken)
- salt
- fresh ground black pepper
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1⁄2 cup dry white wine (I used Chardonnay)
- 1 cup chicken broth
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried tarragon
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1⁄2 teaspoon cayenne pepper (more if you like spicy)
- 8 ounces diced tomatoes (1/2 of a 16oz can)
- 1 cup fresh mushrooms, sliced thickly (portabello, shiitake are good)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 3 tablespoons whipping cream
directions
- Saute bacon in a big saucepan, until browned and crispy; remove from pan, drain on paper towels.
- Season pork with salt and pepper.
- Using the reserved bacon grease, brown the pork pieces in batches; remove from pan and set aside.
- Using the same pan, saute garlic and onion until soft.
- Add bacon pieces and saute another 1 minute.
- Add pork pieces, fry for another minute.
- Stir in white wine and broth, let simmer in the covered pan for 5 minutes.
- Add oregano, tarragon, rosemary, bay leaf, cayenne and diced tomatoes; continue to simmer for 15 minutes or so.
- Add mushrooms, and cook in the covered pan until meat is very tender (if the stew gets dry, add a bit of water or broth).
- About 10 minutes before serving, stir in parsley and basil.
- Remove stew from heat and stir in the cream.
- Taste and adjust seasonings if necessary.
- Before serving, sprinkle with more fresh parsley.
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Reviews
-
This is extra specially good! The combination of herbs makes for a fragrant, but not overstated stew. I halved the recipe and used a fresh tomato, rather than canned ones. Other than that, I followed the recipe faithfully. It does take concentration to follow all the steps. At one point, I realized I had forgotten to add the cayenne pepper, but it was not too late. I used pork, and am very happy with it. Thank you very much for sharing this excellent recipe with us.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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