GOLDEN VALLEY, Minn. -- You might know her from her Food Network show, blog, or cookbooks. Ree Drummond, also known as The Pioneer Woman, is in town this weekend for a book event at Mall of America.
Ree stopped by KARE Saturday to share a couple of her recipes.
Chicken Cacciatore
Ingredients
8 whole chicken thighs, skin on (can use any whole piece chicken)
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
4 tablespoons Land O'Lakes Salted Butter
1 whole medium onion, halved and sliced
2 whole red bell peppers, cored and sliced (not too thin) (about 3 cups)
2 whole green bell peppers, cored and sliced (not too thin) (about 3 cups)
5 cloves garlic, finely chopped (about 1 tablespoon)
12 ounces mushrooms (white or Crimini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
1 teaspoon kosher salt
1/2 teaspoon black pepper
Red pepper flakes, crushed, to taste (optional)
3/4 cup dry white wine or chicken broth
1 (28-ounce) can whole or diced tomatoes, undrained
Minced parsley, for sprinkling
Grated Parmesan cheese, for sprinkling
Directions
Preheat oven to 350°F.
Salt and pepper both sides of chicken pieces. Dredge chicken in flour. Heat butter in a heavy skillet or Dutch oven on stovetop over medium-high heat. Place chicken skin down in the pan, four pieces at a time. Brown chicken on both sides (5-7 minutes), then remove to a clean plate. Repeat with remaining chicken.
Add sliced onions and peppers, as well as garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, salt, and pepper. (Add crushed red pepper flakes if you like things a little spicy.) Then pour in wine or chicken broth. Allow to bubble.
Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375°F. Cook an additional 15 minutes.
Remove pan from the oven. Remove chicken from pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium-high. Cook and reduce sauce for a couple of minutes.
Spoon noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of vegetables. Spoon juices from pot over chicken and noodles (amount to taste).
Before serving, sprinkle on chopped fresh parsley and grated Parmesan cheese.
Buttered Parsley Noodles
Ingredients
2 tablespoons Land O'Lakes Butter
1 tablespoon olive oil
1 teaspoon chopped garlic
3 tablespoons minced parsley
Zest of 1 lemon
12 ounces pappardelle or
¼ teaspoon
¼ teaspoon black pepper
Directions
Heat the butter and olive oil in a large nonstick skillet over medium heat. When hot, add the garlic and stir to cook for 30 seconds, taking care not to burn it.
Add the parsley and stir it in. Then grate the zest of the lemon and stir. Cook the mixture of 1 minute more.
Toss in the cooked pasta, sprinkle with salt and peppers and toss to cook the noodles.
