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Loading The Puglian Cookbook
  • Chicken with Tomatoes and Red Wine

    This delectable chicken stew can double as sauce for fresh pasta. It is rich and full of flavor without being heavy. The chicken falls off the bone and can be shredded to make pasta sauce. The flour and red wine give the dish a richness that makes it perfect for cold winter nights. The stew pairs well with a more robust Puglian red, such as Salice Salentino or Copertino.

    YIELD: 4 SERVINGS
    • 3 tablespoons (45 mL) extra virgin olive oil
    • 1 medium onion, peeled and chopped
    • 2 cloves garlic, peeled and finely chopped
    • 6 pieces chicken, bone in and skin on
    • 2 teaspoons (10 mL) all-purpose flour
    • 2 cups (473 mL) dry red wine
    • 8 canned tomatoes, chopped
    • Salt, to taste
    • Freshly ground black pepper, to taste

    1. In a large pan, heat the olive oil over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the garlic and cook for another minute.

    2. Add the chicken, skin side down, and cook until it is browned on all sides, 8 to 12 minutes total. Sprinkle the chicken with the flour, stir, and add the wine. Increase the heat to high and cook until the wine reduces by about half. Add the tomatoes, 1 cup (236 mL) of water, salt, and pepper and bring to a boil.

    3. Reduce the heat to low and cook, covered, for 40 minutes.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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