250ml (1 cup) olice oil
6 chicken maryland (leg and thigh pieces on the bone)
1 large red onion, finely chopped
90g (1/2 cup) small salted capers, rinsed
100g (1/2 cup) pitted green olives
250g (1 cup) white wine
4 tomatoes, diced
500ml (2 cups) chicken stock
Heat the oven to 180 degrees. Heat half the oil in a large frying pan and brown the chicken until golden on all sides – you may need to do this in two batches depending on the size of your pan.
Heat the rest of the oil in a flameproof casserole that is big enough to later hold all the chicken and fry the onion until starting to brown. Add the capers and the olives and cook for 3-4 minutes, then add the browned chicken and cook for a further 2 minutes. Add the wine and let it come to the boil for 2 minutes, then stir in the tomatoes and stock.
Cover the casserole with a lid or foil and bake for an hour. Uncover and cook for another 15 minutes.
Inspiration: My cousin Rosa, Rosa Mitchell’s Sicilian Kitchen
8 chicken thighs
8 pork & fennel sausages
3 thick slices of stale bread, cut into chunks
½ cup dried porcini mushrooms
3 tbp olive oil
3 French shallots (or small brown onions) peeled, cut in half
1 celery stick
½ cup dry white wine
200g sliced pumpkin, skin on
salt/pepper for seasoning
rosemary sprigs or sage leaves
Preheat you oven to 200 degrees and soak the mushrooms in water for 30 minutes.
This dish couldn’t be easier once you have everything ready. Place the chicken, sausages, onion, celery, bread, rosemary/sage in a large bowl, season with salt and pepper, and mix together. Empty the bowl into a baking dish lined with baking paper. Place the mushrooms under the meat so they don’t dry out whilst baking. Add the pumpkin on top, drizzle with oil, season with salt if you wish and bake for 35 minutes or until the meat is cooked through and golden.
Rather than re-type the recipe, here is a link to Italian Food Safari which is basically what I follow. I also have variations of this recipe but I will leave that to you to go exploring.
This stew is best served with polenta however when I made it we didn’t realise how long polenta took to cook so we had the stew on its own.
2 kg mixed meats – pork, lamb or wild boar (we used beef)
100ml olive oil
4 celery stalks, finely diced
1 large onion, finely chopped
2 large carrots, finely diced
3 garlic cloves, finely chopped
200ml red wine
1 tsp whole black peppercorns
4 sage leaves
1 tbs rosemary
1.5 kg of tomatoes or passata
1 tsp grated nutmeg
2 tbs tomato paste
Cut the meats into walnut-sized pieces. Heat the oil in a large casserole pot/pan and add all the vegetables and garlic. Sauté until soft, about 7 minutes then add the meat. Let it brown slightly on all sides, about 8-10 minutes, then add the wine and lower the heat to a simmer. Add the rosemary, sage, peppercorns and tomato paste and cook for another 5 minutes or so. Add the nutmeg and tomato puree and cook uncovered for another hour or until the meat is tender. Season with salt and pepper.
Inspiration: Two Greedy Italians