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Categories:
salt freshly ground black pepper flour vegetable oil olive oil yellow onion white wine Italian plum tomatoes oregano shiitake mushrooms red
Viewed: 51 - Published at: 6 years agoIngredients
- 2 broiler chickens (about 2 1/2 pounds each, preferably free-range)
- Salt
- Freshly ground black pepper
- All-purpose flour
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1 small yellow onion, cut into 1-inch cubes (about 1 cup)
- 1/2 cup dry white wine
- One 28-ounce can Italian plum tomatoes (preferably San Marzano) with liquid, crushed
- 1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
- 2 cups sliced white or shiitake mushrooms (about 8 ounces)
- 1 red and 1 yellow bell pepper, cored, seeded, and cut into 1/2-inch strips (about 2 cups total)
Method
- Cut each chicken into twelve pieces: With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides.
- Remove the wingtips.
- Reserve the backbone, wingtips, and gibletsexcept for the liverto make chicken stock.
- (See page 74.
- Or, if you like, cut the backbone in half crosswise and add it to this dish.)
- Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise.
- Cut off the wing at the joint that connects it to the breast, then cut each wing in half at the joint.
- Separate the leg from the breast.
- Cut the leg in half at the joint.
- Cut the breast in half crosswise, giving the knife a good whack when you get to the bone to separate the breast cleanly into halves.
- Repeat with the remaining chicken.
- Season the chicken pieces generously with salt and pepper.
- Dredge the pieces in flour, coating them lightly and tapping off excess flour.
- In a wide (at least 12-inch) 5-quart braising pan, heat the vegetable oil with 2 tablespoons of the olive oil until a piece of chicken dipped in the oil gives off a very lively sizzle.
- Add as many pieces of chicken to the pan as will fit without touching.
- Do not crowd chicken; if skillet is not wide enough to fit all of the chicken, brown it in batches.
- Remove chicken pieces from the skillet as they brown, adding some of the remaining pieces of chicken to take their place.
- Remove all chicken from the skillet, add the onion to the fat remaining in the pan, and cook, stirring, 5 minutes.
- Pour the wine into the pan, bring to a boil, and cook until reduced by half, about 3 minutes.
- Add the tomatoes and oregano, season lightly with salt and pepper, and bring to a boil.
- Tuck the chicken into the sauce, adjust the heat to a gentle boil, and cover the pan.
- Cook, stirring a few times, 20 minutes.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
- Add the mushrooms and peppers and toss until the peppers are wilted but still quite crunchy, about 8 minutes.
- Season the vegetables with salt.
- Stir the peppers and mushrooms into the chicken pan.
- Cook, covered, until the chicken and vegetables are tender, 10 to 15 minutes.
- Check the level of the liquid as the chicken cooks.
- There should be enough liquid barely to cover the chicken.
- If necessary, add small amounts of water to maintain the level of liquid as the chicken cooks.
