Tuesday, October 19, 2010

Chicken Fricassee with Porcini Mushrooms, White Wine, and Tomatoes

Cooking Italy Assignment
Chicken Fricassee with Porcini Mushrooms, White Wine, and Tomatoes, p332

Cooking Italy has sprung back to life after quite a long vacation—hooray! This week's assignment was a chicken fricassee with nice mushrooms in a tomato-wine sauce. Nothing fancy, just nice homey food.

And it could hardly be simpler to make. Soak some dried porcini (aka cêpes). Brown your chicken parts. Deglaze the pan with some white wine. Add the soaked porcini, their soaking juice, and some chopped tomatoes. (Instead of chopped tomatoes, I used some of the simple tomato sauce I made from seeded tomatoes this summer.) Simmer away for 50 minutes or so and serve.


There's no special reason to use a whole chicken here; use the parts you prefer or have on hand. We liked the mix of light and dark meat. I thought it might have been nicer to have cut the chicken into eight parts, rather than four, though.

3 comments:

  1. Your dish looks wonderful Kaye! Love the place setting! It sounds wonderfully easy! Might be perfect for...Saturday or Friday...depends what's pushing me for time! LOL!

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  2. Kaye, thanks so much for the heads-up, I was kind of thinking 4 parts, really? Kiddo prefers chicken thighs so I know which way to go. And I was planning on serving with polenta too! Cool stuff.

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  3. I agree on cutting the chicken into smaller pieces - I cut mine into 8 pieces. Another time I might use just bone-in chicken thighs - I see no reason why it needs to be a whole chicken. Anyway yours looks great.
    Sue :-)

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