Source: Joy of Cooking (75th Anniversary Edition)
4 servings
Season:
3 1/2 to 4 1/2 pounds chicken parts
with:
salt and black pepper to taste
Heat in a large heavy skillet over medium-high heat:
3 tablespoons olive oil
Add the chicken pieces, in batches, and brown on all sides. Remove to a plate. Pour off all but 2 tablespoons of the fat in the pan. Reduce the heat to medium and add:
1 cup chopped onions
1 bay leaf
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
1 teaspoon minced freshed sage or 1/2 teaspoon dried sage, crumbled
Cook, stirring, until the onions are golden brown, about 5 minutes. Add:
1 large garlic clove, minced
Cook about 30 seconds more, being careful not to brown the garlic. Return the chicken to the skillet and pour in:
1/2 cup dry red or white wine
Boil over medium-high heat until all the wine is evaporated, turning the chicken and scarping up the brown bits on the bottom with a wooden spoon. Add:
8 ounces canned tomatoes, chopped, with their juice
1/4 cup chicken stock or broth
Bring to a boil, then reduce the heat to low, cover, and simmer gently for 25 minutes. Add:
(1/2 cup oil-cured black olives, pitted and sliced)
8 ounces mushrooms, sliced
Cook, covered, for 10 minutes. Uncover and boil the pan juices over high heat until slightly thickened. Taste and adjust the seasonings
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