ROCK CORNISH HEN CACCIATORE WITH SPAGHETTI
Cacciatori in Italian means "Hunter Style". Typically Chicken or Rabbit is fried and browned slightly and removed from the pan to which tomatoes, other veggies and seasonings are added and cooked until done. Then the meat is added back to pan and slow cooked and stewed in the sauces for 40 to 60 minutes. Pan covered or not. Typically served with pasta on the side. In my recent "Rock Cornish Hen with Wild Rice" recipe I mentioned the versatility of this small bird. I originally seasoned it so slightly that any number of twists can be applied. This is an excellent example, and the outcome produces one of my very, very favorite meals. The pairing of Chicken and Spaghetti. I did say versatile -- Top the hen with Provolone or Mozzarella Cheese, a sprinkle of Parmesan and melt and you have "Chicken Parmigiana". Served with Spaghetti and sauce of course. Versatile -- Indeed. Need more versatility -- Greek style it with additional Lemon Juice, Greek Seasoning, and some extra Oregano and Thyme. Pair it with a Greek Salad, and another Feast Awaits. Another twist -- Barbecue Sauce. 'nough said?
Provided by Gary Hancq @SidEFied
Categories Chicken
Number Of Ingredients 15
Steps:
- Rinse Rock Cornish Hen and with breast up divide hen in half. I use kitchen shears cut through breast then fold flat and cut hen in half.
- Lightly salt and pepper hen and place in large frying with 1 tablespoon of extra virgin olive oil added. Just saute until slightly browned on both sides. You could prepare the hens in advance and bake as I did for my Rock Cornish Hen with Wild Rice, which see. Then rewarm the hens in the sauce.
- Cook spaghetti until done with a little salt added to water. I prepare large batches of spaghetti and then freeze in meal sized portions. I then just nuke with additional water when needed.
- SAUCE: Remove hen from pan and add all sauce ingredients except the water and grated cheese. Medium low simmer for 15 minutes to cook veggies.
- Add hens back to pan and medium low simmer for 40 to 60 minutes, covered or uncovered. Spoon sauce over hens occasionally. Add a little water at times to keep sauce moist.
- Plate and serve. I added some chopped Green Onion tops to garnish. Provide grated Parmesan or Romano Cheese to top, some Garlic Bread, and serve with a nice glass of Chianti Wine. Ciao
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