"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken, Country Style Recipe

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This recipe for Chicken, Country Style, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Sunday, August 31, 2008


1 3 1/2 lb. chicken, cut up
1/2 lemon
6 Tbs. olive oil
1 red onion, finely sliced
2 garlic cloves, minced
1 carrot, finely chopped
1 celery rib, finely chopped
2 Tbs. flat-leaf parsley
1 tsp. rosemary
zest of 1 1/2 lemons
1/2 cup red wine
3 small ripe tomatoes, peeled, seeded & chopped
1/4 cup boiling chicken broth
salt & pepper
about 1/8 tsp. nutmeg

Rub the chicken with the juice of 1/2 lemon.

Warm 4 Tbs. olive oil in a skillet and saute the onion, garlic, carrot, celery, parsley, rosemary & 1/3 of the lemon zest over low-medium heat for 15 minutes, til the onions are soft but not yet golden.

In a dutch oven, warm the remaining 2 Tbs. oil and add the chicken. Saute over medium-high heat til they are golden brown, about 15 minutes, turning frequently to brown them evenly. At the end, turn the heat to high, pour in the red wine and let it boil brisky until it evaporates. Transfer the onion mixture to the pan with the chicken pieces, stir in the tomatoes and stock, turn the heat to low, cover and cook slowly for 30 minutes. Uncover and cook for another 10 minutes or til the sauce thickens. Taste for salt and pepper.

Puree the sauce in a blender, adding the nutmeg and rest of lemon zest. If too thick, add a little more broth. Pour over the chicken and serve.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Serve with lots of crusty bread. Good Italian peasant food.




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