The Wine Lover Cooks Italian by Brian St. Pierre

Author:Brian St. Pierre
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2005-05-30T16:00:00+00:00

Grilled Chicken Cacciatora

RECOMMENDED WINE: Chianti Classico

ALTERNATIVE WINE: Rosso di Montalcino

“Hunter’s chicken” has evolved over the years into a rich tomato-based casserole, rather than a savory dish assembled easily from foraging around forest and farmland and cooked in the open air. This version brings it back down to that sort of earthiness with the extra flavor of fire and smoke from charcoal before being finished in a pot.

SERVES 4

8 chicken thighs

1 pound carrots, peeled and sliced ¼ inch thick

1 onion, chopped

4 tablespoons olive oil

1 pound fresh white mushrooms, sliced

2 cloves garlic, chopped

3 fresh thyme sprigs

salt and freshly ground black pepper

1 cup dry white wine

1 cup Tomato Essence (page 198)

cooked fettuccine, pappardelle, or other wide noodles for serving

LIGHT A FIRE IN A CHARCOAL GRILL WITH A COVER, using about 30 briquettes. Remove the chicken from the refrigerator 30 minutes before cooking. Rinse, pat dry, and trim off excess fat and skin.

IN A BOWL, toss together the carrots, onion, and 2 tablespoons of the olive oil. Place the carrots and onion in the center of a sheet of aluminum foil about 18 inches long. Fold up the sides to enclose completely, and then turn the packet over onto another sheet of foil the same size, again folding up the sides.

WHEN THE COALS ARE HOT (usually after about 30 minutes, when they’re barely covered with gray ash, and you can hold your hand about 4 inches above them for only 2 or 3 seconds), move them to either side of the grate and place a metal drip pan between the two banks. A disposable aluminum roasting pan is a good choice. Lightly oil the grill rack and place the chicken thighs on it, centering them over the drip pan. Place the foil packet to one side of the grill, directly over the coals. Cover the grill and cook, turning the foil packet over carefully with a long-handled spatula every 5 minutes for 20 minutes. Remove the packet from the grill and open the foil. Leave the chicken undisturbed until it is nicely browned, 20 to 30 minutes, then remove the chicken from the grill.

IN A LARGE HEAVY-BOTTOMED SAUCEPAN, heat the remaining 2 tablespoons olive oil over medium heat. Add the mushrooms and sauté until they begin to release their juices, just a few minutes. Add the garlic and thyme, and then add the carrots, onion, and chicken, stir well, and season with salt and pepper. Add the wine and Tomato Essence, mix well, and bring to a simmer. Reduce the heat to low, cover, and cook until chicken is completely tender, about 30 minutes.

PUT THE NOODLES IN WARMED SHALLOW BOWLS. Place 2 chicken thighs on top of each portion of pasta and spoon the vegetables and their sauce over them. Serve at once.

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