HUNTER'S CHICKEN RECIPE - BBC FOOD
Hunter's chicken is an Italian tomato stew also known as chicken cacciatore. It's a pub classic that's very easy to make at home.
Provided by Simon Rimmer
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 15
- Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it.
- Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside.
- In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
- Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender.
- To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes.
ALMOST-FAMOUS PUMPKIN CHEESECAKE RECIPE - FOOD NET…
What to do when you really want a recipe and a restaurant won’t hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked — OK, begged — for the pumpkin cheesecake recipe, and when we couldn’t get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!
Provided by Food Network Kitchen
Total Time 3 hours 30 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 14
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
- Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
- Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
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