Wednesday Evening

Here’s the basic recipe for the chicken dish. I think you could classify it as a tuscan but its one of my classic one pot meals. I used dried herbs here since I had them available but the flavor of fresh is obviously preferred.

3 tbsp olive oil
4 chicken legs
4 chicken thighs
1 large onion, diced
3 cloves garlic
3 celery stalks, diced
3 carrots, diced
4 tbsp apple cider vinegar
2 tbsp basil, dried
2 tbsp oregano, dried.
1 tbsp thyme
1 tbsp rosemary
1 bay leaf
6 oz can of tomato paste
1/4 cup flour
8 oz white beans
3 cups chicken stock

1) In a medium sized stock pot heat olive oil. Season chicken parts with salt and pepper. Brown legs and thighs separately over high heat. No need to cook all the way through. Remove to a plate.
2) Add onion, garlic, celery and carrots. Coat with oil. Add vinegar and delaze pan. Add herbs. Sautee until onion is translucent. Add tomato paste and coat vegetables. Add beans.
3) Return chicken to pot and toss with vegetables. Add flour and mix. Cook for 1 more minute over high heat.
4) Add stock and arrange chicken and vegetables so they are submerged. Add more stock if needed. Bring to a boil and reduce to a simmer. Allow to simmer for two hours with out allowing to come back to a boil.
5) Serve over polenta.

Leave a Reply

Your email address will not be published. Required fields are marked *