This is Italy's version of Coq au Vin, sometimes it's called Hunters Hotpot as this is something that was cooked by farmers or huntsmen using ingredients they had readily available on their farms.
This was absolutely delicious and so easy to make. I served it over soft polenta, which was so good. I have also served it over mashed potato, equally delicious.
It's a great dish to serve at dinner parties, as it serves many and is easy to prepare.
The cookbook mentions this also works well with lamb or rabbit pieces, I have yet to try it, but will do, one day. Also add a handful of fresh thyme with the lamb and rabbit.
This is something my family love, I hope you give this a go soon.
1 tablespoon butter
1 tablespoon olive oil
8 chicken thighs or drumsticks, skin left on
1 onion, finely chopped
2 carrots, peeled, finely chopped
1 stick celery, finely chopped
1 clove garlic, finely chopped
Salt and pepper, to taste
2 sprigs of fresh rosemary, leaves picked, finely chopped
250ml glass of red or white wine
1 x 400g tin tomatoes
1 tablespoon tomato paste
1 teaspoon vegeta, optional
A handful of fresh parsley, to garnish
Heat the butter and oil in a large heavy based pan and cook the chicken pieces skin side down for approximately 10 minutes, turning to brown them all over. When the skin is a lovely golden colour, remove and set aside, until needed.
To the pan add the onion, carrot, celery and garlic. Season with a little salt and pepper, stir in the rosemary and cook for about 5 minutes. There may seem to be a lot of fat from the chicken skin, but don't worry as the vegetables will absorb most of this and it adds extra flavour, you can choose to discard some of the fat, if you like.
Return the chicken pieces to the pan. Stir in the wine and cook for about 2 minutes. This will remove the alcohol, but leave the flavour of the wine.
Add the tomatoes, the tomato paste and vegeta, if using. Cover with a lid and simmer on a low heat for about 30 minutes., until the chicken is cooked through. If the sauce starts to dry out, add a ladleful of water or stock.
Serve sprinkled with parsley over soft polenta or mashed potato.
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