This is one of those childhood dishes that I remember eating my whole life, and is one of my favorites. I don’t know why it took me so long to get it on the blog! It’s one I pull out for company because it seems impressive while being really simple, so I’m not stressed out for my guests.
It starts out with 1 pound of chicken. I prefer to use thighs because they fall apart really nicely in the sauce, but you could use whatever chicken parts you want. I believe this dish originally called for a whole, cut-up chicken. You can make it that way too, but then the chicken parts stay whole instead of breaking up into the sauce. Still perfectly good, just a different variation!
So, take your chicken thighs, or whatever you’re using, and dredge them in tapioca flour or arrowroot flour.
Then place the chicken in the bottom of a very hot pot coated with some oil. (coconut oil, palm shortening, lard, ghee, or olive oil.)
Sautee for a few minutes until browned and crispy, and then flip them over.
Add in some chopped onions and minced garlic.
And then add in 3/4 cup of white wine, 1 cup of chicken stock, 1 small can of tomato paste, and the spices: bay leaf, basil, marjoram, and salt and pepper. Stir it all together!
Simmer for 45 minutes, then add sliced mushrooms and continue to cook for another half hour. (If your family rebels at the suggestion of mushrooms, as mine does, you can leave them out. But they’re delicious!) At the end, if you’re using boneless chicken thighs you should take your spoon and break them apart.
Serve over pasta. We usually use a brown rice and quinoa spiral pasta from Trader Joes which is really good!
And that’s it. This is one of those good simple recipes to have in your everyday-recipe-that’s-good-enough-for-company arsenal!!
- 1 lb chicken parts (I prefer boneless thighs)
- tapioca or arrowroot flour (enough to dredge the chicken in)
- 1 onion, chopped
- 2 cloves garlic, minced
- ¾ cup white wine
- 1 cup chicken stock
- small can tomato paste
- 1 tsp salt
- ¼ tsp pepper
- 1 bay leaf
- ½ tsp marjoram
- 1 tsp basil
- ½ cup sliced mushrooms
- oil for cooking
- Dredge the chicken parts in arrowroot or tapioca flour until completely covered.
- Put enough oil to cover the bottom of a wide pot or dutch oven, and heat over medium-high until very hot. Place the chicken parts in the pot and sautee for a few minutes, then flip to the other side.
- Add in the onions, garlic, wine, chicken stock, tomato paste, and spices and stir.
- Turn heat down and simmer for 45 minutes.
- After 45 minutes, add in the mushrooms and cook for another ½ hour.
- Serve over pasta.