Cacciatore Sauce (2 gallons)
Yields 2 gallons
1 cup olive oil
1 quart diced onions
1 quart diced green bell peppers
3 quarts sliced mushrooms
6 tablespoons Chef Paul Prudhomme's Meat Magic®
6 tablespoons Chef Paul Prudhomme's Poultry Magic®
2 tablespoons dry basil
1 tablespoon dry oregano
8 ounces tomato paste
6 tablespoons chopped fresh garlic
3 cups red wine
2 quarts julienned bell peppers
2 quarts julienned onions
1 cup sliced fresh garlic
1 quart chicken stock
2½ quarts crushed tomatoes in sauce (1 #10 can) processed
⅛ cup light brown sugar
how to prepare
Place a 4 gallon pot over high heat for 4 minutes and add olive oil. Add the diced onions, diced bell peppers, 5 cups mushrooms, Meat Magic®, Poultry Magic®, dry basil and dry oregano. Cook and scrape the bottom of the pot for 6-7 minutes.
Add tomato paste and garlic and cook for 15 minutes, scraping the bottom of the pot frequently until the sticking becomes uncontrollable. Add the red wine, scrape the pan bottom until clean and continue cooking until wine is reduced by half.
Add all remaining ingredients, bring back to a boil, reduce heat and let simmer for 3 minutes.
1. Cut a chicken into 8 pieces, sprinkle with Poultry Magic®, brown in olive oil, cover chicken with Cacciatore and simmer for 15 minutes or until chicken is done. Serve over rice.
2. Dice chicken into bite size pieces, sprinkle with Poultry Magic®, brown off and add to Cacciatore.
3. Sprinkle pork chops with Pork & Veal Magic, brown off, cover with Cacciatore and simmer until pork chops are tender. Serve over rice.
* Please note that if chicken is added, you could call the dish "Chicken Cacciatore" or if pork is added, you could call the dish "Pork Cacciatore."
Copyright © 1994 by Paul Prudhomme