With a gradual tilt of the earth’s axis, days become inexorably shorter…

and the late afternoon trail wanes under thin rays of light that struggle to warm through shadowed trees.

The sun sulks lower in the sky while clouds, heavy with snow, and cold, gusting winds scutter through penetrable layers of winter clothing..

“These are textbook conditions for hypothermia” Dave warns..

and so we quickly gather lunch, hoist our backpacks and make a quick retreat after a cold but beautiful stop beside Rawson Lake.

♥

Oh.. and a picture of the statuesque moose we came across on our most beautiful drive to “nowhere” that ended up being Upper Kananaskis Lake and then Rawson..

I love the renewal of this season, the shifting mood, and most especially the requisite autumn nesting..

with blankets tucked while the fragrant magic of a mirepoix (onion, celery and carrot) stirred signals comfort.

♥

I have made Chicken Cacciatore so often and was intrigued by the addition of both dried and fresh mushrooms,

fresh rosemary is pretty just on her own but heavenly in a thick broth.

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This recipe will be on rotation this winter, the broth from rehydrating the dried mushroom added a depth of complexity that was incredible.. I’ve already begun thinking how it can enhance my tried and true stew and chili recipes.

♥

Recipe from the New York times

Chicken Cacciatore

 

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Author: Barbara Barry

Ingredients

• .5 ounce or 14 g dried porcini mushrooms
• avocado oil
• salt and freshly ground pepper
• 8-10 skinless, boneless chicken thighs
• 1 small onion, minced
• 1 small carrot, mnced
• 3 celery stalks, minced
• 2 large garlic cloves, minced
• 2 tbsp fresh Italian parsley, chopped
• 1 heaping tsp fresh rosemary, minced (or substitute 1/2 tsp dried rosemary)
• 1/4 tsp red pepper flakes
• 8 oz 227 grams or 1/2 pound brown mushrooms, sliced
• 1/2 cup red wine
• 1 28-ounce can chopped or crushed tomatoes

Instructions

1. Place the dried mushrooms in a large, heat proof bowl. Boil 2 cups of water and pour over the mushrooms. Let steep for at least 15 minutes, 30 minutes if you have time. Then strain, capturing the mushroom broth and set aside. Rinse the mushrooms then pat try with a paper towel. Set aside.
2. Heat approx 2 tbsp avocado oil over medium high in a large dutch oven. Season the chicken with salt and pepper then, in small batches, sear each side for about 5 minutes then remove the chicken pieces and set aside.
3. Lower the heat to medium, add oil as needed and stir in the onion, carrots, celery and a pinch of salt. Saute until the vegetables begin to soften, about 5 minutes.
4. Add the garlic, parsley, rosemary, and red pepper flakes. Turn the heat to low and continue to stir until the mixture is soft and fragrant.
5. Stir in the fresh and dried mushrooms and cook, stirring, until the mushrooms are just starting to soften and brown, about 5 minutes.
6. Stir in the red wine and bring to a boil, simmer until the wine has reduced by about half.
7. Add the tomatoes, cooking for 5 to 10 minutes until the tomatoes have cooked down a little.
8. Finally, stir in one cup of the mushroom broth made from soaking the dried mushrooms.
9. Turn the heat to low, return the chicken thighs to the tomato mixture cover and simmer for 30 minutes, stirring occasionally.
10. Serve over noodles or brown rice.

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Love,

Smidge