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Thyme, Sage, Rosemary CHICKEN STEW (Cacciucco do Pollo)
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
Directions:
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.
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.