Rachael Ray 50 by Rachael Ray

Author:Rachael Ray
Language: eng
Format: epub
Publisher: Random House Publishing Group
Published: 2019-10-14T16:00:00+00:00

POSITION THE OVEN RACK in the center of the oven and preheat the oven to 350˚F.

IN A SMALL POT over medium heat, simmer the dried mushrooms and the stock for 10 to 15 minutes to reconstitute the mushrooms and flavor the stock.

PAT THE CHICKEN or rabbit dry and season with salt and pepper.

IN A LARGE DUTCH OVEN over medium-high heat, heat the olive oil, 3 turns of the pan. Add 4 pieces of chicken or rabbit at a time and brown, skin-side down, then turn. Brown each batch for about 8 minutes, then remove from the pan and drain off any excess fat. Add the pancetta and stir for 2 minutes. Add the carrots, celery, onion, leek, garlic, chili paste, herb bundle, and bay leaves. Cook for 8 minutes more, to soften the vegetables. Add the juniper berries and then the tomato paste. Stir for 1 minute, then add the vermouth. Add the tomatoes and break them up with a wooden spoon. Add the passata and the mushrooms and stock, stir to combine, and nest the chicken or rabbit carefully in the pot. Bring the mixture to a boil, cover with a tight-fitting lid, and place in the oven for 1 hour.

PREPARE THE POLENTA or pasta, whichever you are using.

TRANSFER THE MEAT to a platter and cover with a little foil. Remove and discard the herb bundle and bay leaves from the sauce. Return the Dutch oven to the stove and bring the sauce to a simmer. Whisk the sauce to thicken and combine.

SERVE THE CHICKEN or rabbit topped with a bit more sauce alongside the pasta or polenta and a sprinkle of parsley. Pass cheese at the table.

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