Thyme, Sage, Rosemary CHICKEN STEW (Cacciucco do Pollo)
| Botanical Name: |
Recipe |
| Life Cycle: |
Hardy Perennial |
Description/Size:
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serves a crowd!
marinade:
1 tsp. cumin, ground 1 T. fresh sage, finely chopped 2 c. chicken stock 2 c. carrots, julienned
1 tsp. crushed red pepper 2 tsp. fresh thyme, finely chopped 3 T. garlic, minced 4 c. red onion, thinly sliced
1/4 tsp. nutmeg 6 T. extra virgin olive oil 3 T. lemon juice 3 c. celery, thin sliced
2 tsp. garlic, minced salt/ pepper 1 c. dry white wine 3 c. fennel bulb, thin sliced
2 tsp. fresh rosemary, finely chop 2 chickens, cut-up 2 c. whole tomatoes, pureed in juice 1/2 # mushrooms, sliced
3 T. Italian parsley, chop
Marinade cut-up chickens in the above mixture from cumin to salt/pepper, for 1/2 hour to 48 hours. Preheat oven to 375 degrees. Coat a large baking dish with 3 T. olive oil and arrange drained chicken in the dish. Bake for 20 minutes. Add chicken stock, 3 T. minced garlic, lemon juice, and white wine. Bake another 20 minutes.
Gently mix tomatoes, carrots, red onions, celery, fennel, mushrooms, and Italian parsley. Season with salt & pepper and arrange on top of chicken. Cover with foil and bake for 1 hour, basting occasionally. Remove chicken from dish and remove bones. Return meat and stir. Bake a final 20 minutes. Serve with thick slices of Tuscan bread.
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