Monday, May 9, 2011
As I'm sure you all know by now, I'm a sucker for a chicken stew. Chicken cacciatore, chicken stew with green olives, coq au vin...the list goes on. And so, of course, when my friend Michelle showed up at a Soho House drinks date bearing a new cookbook written by Anna Boiardi, of the famous Chef Boyardee food family, the first recipe I tagged to make was this light, lemony chicken stew. It's a good one for spring--the citrus brightens it up nicely, making it feel decidedly less heavy than some of it's wintry counterparts. And yet, it still holds onto the homey quality that encompasses everything I love about this dish and others like it.
I served this with some fragrant jasmine rice and the rest of the bottle of Pinot Grigio I used in the recipe. xo
Adapted from Delicious Memories: Recipes and Stories from the Chef Boyardee Family, by Anna Boiardi
3-4 lbs chicken thighs and legs
2 yellow onions, chopped
Needles from 4 sprigs fresh rosemary, finely chopped
5 fresh sage leaves, finely chopped
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio
Wash and thoroughly dry the chicken pieces with paper towels. Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and the herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes, stirring occasionally. If the onion begins to brown too fast, turn down the heat.
Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.