From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.
YIELD
8 servingsPREP
20 minCOOK
90 minREADY
120 minIngredients
Directions
Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat. Add onions and cook until almost soft, then add garlic and cook for another 2 minutes or so. Move onions to a plate and set aside.
Place flour on a plate or shallow dish, season with salt and pepper. Dredge the chicken in the flour, shaking off any excess.
Brown the chicken in two batches using one tablespoon of oil each. About 2 minutes per side. Set the chicken aside on another plate.
Add wine to the Dutch oven and scrape up any brown bits.
Add mushrooms, tomatoes, broth, bay leaves, rosemary. Return the onions back to the pan. Bring to a boil.
Add chicken along with any accumulated juice, and gently mix in.
Reduce heat and simmer on low stirring once or twice for an hour.
Remove the chicken to a plate and tent with aluminum foil.
Bring the liquid in the pan to a boil and reduce until the mixture thickens to your preference.
Return chicken, mix in and let stand for 5 to 10 minutes.
Season with salt and pepper to taste and serve with basil sprinkled on top.
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