Add 1/2 C chicken broth, 14 oz can diced tomatoes, 1 1/2 C dry red wine, 1 TBSP flour. After cooking over medium heat bring to a simmer and add 1 tsp thyme, 1 tsp ground sage, and the rind of parmesan cheese.
Add all the chicken pieces into the stew, then place in a 300 degree oven for 30-40 minutes until the chicken is completely cooked. Remove the parmesan rind before serving. Pour the sauce over the chicken pieces and serve with a side of fettucini or egg noodles.
What did the Fearless Cook learn?
I don’t like red wine with chicken. It made the chicken meat red and such an unappealing color. The Chicken Marsala – my first Italian Chicken- was a little better because the chicken didn’t soak in the wine and tomato sauce. I took six pictures of the finished product and they all looked slimy and odd. I saved your eyes from viewing it.
The sauce was excellent, tasting like Julia Child’s Boeuf Bourguignon. It just didn’t go with the chicken. I wanted to eat that sauce with some beef. The recipe mentioned an alternative way to making the dish substituting white for red wine, white for portabello mushrooms and tarrogon for the thyme. Maybe I would’ve like it better with white wine, but I doubt it.
I was so organized making this dish. I read the recipe in advance, prepped all the ingredients, and worked through each step smoothly. But I doubt if I’ll ever make this dish again.
Italian Chicken Finale
I have a little bit of pride completing this challenge. I have plenty of tasks on my plate these days (pun intended), but I remained focused, despite the craziness swirling around me. Ta dah!
Ranking the Italian Chickens
Most Favorite? Chicken Piccata – I loved the lemon and capers. Easy and light dish.
Family Favorite? Chicken Parmesan – It was so popular I made it twice during this challenge.
Least Favorite? Chicken Cacciatore – Are you surprised?