Here it is another recipe of the Italian tradition, a dish you can find probably through all the country with some variations, but the concept is the same.
It’s very easy and it requires few ingredients typical of our cuisine, and important is to have a good chicken too 🙂
INGREDIENTS (2 people):
- 1 chicken, about 1,0-1,2 kg
- 400 g “pelati”, canned peeled tomatoes
- 8-10 black olives
- 2 salt cured anchovies (optional)
- 1 onion
- 1 glass dry white wine (or red if you prefer)
- 1 spoon triple tomato paste
- 1 clove of garlic
- bay leaves
- chili
- 25 g dried porcini (optional)
- extra virgin olive oil (but I also used some butter)
- salt
- pepper
First of all cut the chicken into pieces, and put the dried porcini into warm water for at least 20-30 minutes.
Then take a pan, heat a drizzle of oil and start browning the meat at higher heat, on all sides (about 10 minutes).
Meanwhile take a cocotte, heat the extra virgin olive oil and add the finely chopped onion, the garlic and the salt cured anchovies (cleaned). Also a sprig of fresh rosemary if you would like.
When the meat is well browned, add it to the soft onions, and add the wine. Set the heat higher until the alcohol is gone.
Then add the tomatoes (squeeze them), the chili, the fresh bay leaves, the olives and the porcini. Add also the triple tomato paste, diluted in some water (you can use the water where you have soaked the porcini). Season with some salt and pepper, and cover.
Let it cook slowly for about 1 hour (depending on the chicken), turn the meat sometimes, and the last 15-20 minutes remove the cover to reduce the sauce better.
Serve it, for example paired with a good polenta 🙂
Polenta & Baccalá 