August 8, 2011

Italian Mountain Chicken

Chicken On The Stove Top

Prep time:

10 minutes

Cooking time:

55 minutes

“Fresh rosemary is easy to grow, economical, and has a more vibrant flavor than dried. And it can brighten the windowsill or garden. Fresh has a stronger flavor, so use half as much as dried.”

Ingredients

Serves 4

2 1/2 pounds chicken thighs
3 carrots, finely chopped
2 stalks celery, finely chopped
2/3 cup good-quality olive oil
1 cup white wine
2 tablespoons dried rosemary
2 teaspoons coarsely ground pepper
1 teaspoon salt
2 tablespoons red-wine vinegar

Directions

1
Combine chicken, carrots, celery and olive oil in a Dutch oven or small pot. Cook over low heat for 30 minutes.
2
Increase heat to medium. Cook until there is very little liquid left besides olive oil, about 10 minutes. Add wine, rosemary, pepper and 1/2 teaspoon salt. Increase heat slightly.
3
Cook, stirring occasionally, until there is very little liquid left besides olive oil, about 12 minutes. Remove chicken from pot.
4
Increase heat to medium-high. Add 1 tablespoon vinegar to pot. Stir well, scraping up brown bits. Add remaining vinegar and remaining salt, if needed. Pour over chicken and serve immediately.

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Make My Own Version

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Cookin' xpress!

Here's an ideal entrée for your slow cooker. Brown the chicken pieces in olive oil, then combine with all ingredients except the vinegar in a slow cooker. Cook for 6 to 8 hours on LOW. Taste, season and stir in the vinegar just before serving.

Great Pairings

Bow Ties Italiano

Bow tie pasta, also called farfalle, can be less expensive when bought in bulk. Since the pasta is dried, it will keep for several months if stored in an airtight plastic bag or canister.

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