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Serves 4
You can use a whole chicken or whatever assortment of breasts, thighs or drumsticks is on sale. The point of this dish is that it is a hunter’s meal. Tomatoes and mushrooms are a must, the rest is sort of optional and you can use rabbit if that is all you have.
1 4-pound chicken, cut up or assorted pieces
½ cup flour seasoned with salt and pepper
¼ cup olive oil
2-3 shallots chopped
4-6 cloves garlic, chopped
1 small can tomato paste
½ cup dry white wine
1 tsp salt or to taste
¼ tsp black or white pepper
¾ cup chicken stock
1 bay leaf
½ tsp thyme
½ tsp marjoram
2 14 ½ oz cans diced tomatoes
1 cup sliced mushrooms, or more as desired
1. Dredge chicken in flour, or put flour in a plastic bag and shake chicken in it, one or two pieces at a time.
2. Add oil to a high-sided non-stick pan. Brown chicken, shallots and garlic over medium heat.
3. Remove chicken as it browns and when finished remove vegetables from oil with a slotted spoon and place in a large iron pot or crock pot.
4. Meanwhile, place the next group of ingredients in a bowl. Add the bowl to the pot and then add mushrooms and tomatoes. Stir to distribute everything evenly and simmer one hour or until tender.
Serve with: Spaghetti or other pasta, cooked al dente.
Source: Joy of Cooking with amendments.
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