Thursday, July 28, 2011

Housewives’ Chicken in White Wine and Vinegar

My colleagues surprised me yesterday with a belated B-day gift (yes, my birthday is typically a week-long event) and I was quite impressed with their choice of purchase. They presented me with the most appealing rustic Italian cookbook titled: Two Greedy Italians {you might recognize them from their sitcom on BBC}. It was such a genuine gift that I had to take the night off and browse through every single colorful recipe.  There is something exciting about two traditional, authentic, brawly Italian men, creating full succulent simplistic meals (within minutes), that appeals to almost anyone’s appetite. 
One recipe that really caught my eye was the Housewives’ Chicken in White Wine and Vinegar. Despite the sexist connotations behind this title, the minimalism of the ingredients was just what I needed for the night. The results were quite surprising considering the lack of effort on my part. The chicken was extremely juicy and tender. It literally melted off the bones with a light citrus flavor allowing the cloves and peppercorn to shine through. The origin of this recipe (per our big boy authors), is that “housewives” would combine all the ingredients to marinate in the morning and leave to go work in the fields all day….only to come back home and serve this no fuss flavorful meal to their loving husbands and children. These women seemed to do it all, and almost certainly the dishes too. Well, times have definitely changed! Goodbye field working wifey’s and welcome the Real Housewives of Orange County!

Xo Dom Appetit!

PS. Serve this on a bed of jasmine rice! Yum Yum!

Housewives’ Chicken in White Wine and Vinegar

Taken from: Two Greedy Italians

Prep Time: 10 mins
Cook Time: 50 mins ( I let mine cook for 1.5 ours…)

Tools Needed: large skillet and lid, cutting board knife, measuring cups and spoons

1.2 kg of chicken pieces (I used legs and thighs, brown meat is the juiciest!)
600 ml of white wine
3 tablespoons of white wine vinegar
2 shallots finely sliced
2 carrots roughly chopped
1 celery stalk roughly chopped
4 bay leaves
1 green onion
2 cloves
10-15 peppercorns
40 g of butter
4 lemon slices

1)      Place all ingredients into a large saucepan or casserole. Bring to a boil, lower the heat and cover with a lid, but not completely, so some of the steam can escape. Cook gently over low heat for about 50 mins, turning halfway through, until the chicken pieces have cooked through and are golden brown on all sides and the liquid has been absorbed. Remove from the heat and serve with rice.

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