I've always been a huge fan of coq au vin.
The idea of chicken slowly simmering in a wine sauce is hugely appealing because it can add such complexity of flavor with so few ingredients.
So it should come as no surprise that nestled on the couch, perusing through the pages of Molto Italiano, I came to a halt at this recipe in Batali's cookbook - the Sicilian version of wine stewed chicken.
I loved that the chicken stewed not only in wine but such a wonderful array of vegetables such as bell peppers, plump eggplant, carrots and baby red potatoes. The end result, rustic and hearty - my kind of food!
The addition of oil cured olives and capers and fresh mint leaves seemed to add that touch of exotic I've so come to love about Sicilian food.
Best of all, after a bit of chopping on the cutting board, here's a dish that was made for kicking back on the couch, sipping a glass of wine while it all comes together, ready to be sopped up with rustic bread.
Batali explicitly calls for this dish to be spicy and I have made it so within reason with little ones having to partake of the meal and all. Also, as always I'm using the recipe in the book more as conceptual guide, but actual measurements have been tailored to my taste.
I have boundless respect & admiration for the man in orange crocs, but where his books are concerned, I've found this to be the only way to guarantee success in my kitchen.
All said and done, if you love a good and hearty meal, this one beckons with bells and whistles!
Gather the ingredients~3-4 lb whole chicken (or buy the Country cut-up chicken pack), 1-1/2 cups dry red wine (like a Cabernet), 4 whole red chillies, 1/2 tsp
red pepper flakes, 3/4 tbs salt, 1 tsp ground black pepper, 2 tsp
sugar, 1/4 cup good quality olive oil & extra virgin olive oil for
drizzling at the table.
Vegetables: 2 medium yellow onions, 2 ribs celery, 2 red, orange or yellow bell peppers (combine 2 colors for better presentation), 12 baby red potatoes, 1 Italian eggplant (small variety of eggplant), 2 carrots, 4 ripe plum tomatoes, 1/2 cup oil cured olives, 3 tbs capers, drained & 3/4 cup fresh mint leaves
- Chicken: If using the whole chicken, leave the skin and joint chicken. Cut breast into 2 pieces, if very large. Use only the breasts, legs, thighs and wings if desired. Pat the chicken pieces dry with a kitchen paper towel and place on a large baking sheet. Sprinkle with half the salt and pepper rubbing into the chicken well.
- Good to know: Leave remaining boney pieces for makings of an excellent chicken stock. You can have your butcher at your grocer store, joint the chicken for you if you find this task overwhelming.
- Use a very large heavy bottomed pot, chicken fryer, Dutch oven or brazier.
- Heat olive oil on medium heat till very hot - just shy of fuming.
- Add the chicken in a single layer and fry till golden brown - about 5 minutes. Flip over and repeat on the other side. Fry the chicken in 2 batches to avoid over crowding the pan.
- Celery: Cut off brown tips and the bottom 2". Cut the ribs into 1" pieces
- Carrots: Peel, discard ends and cut into 1/2" circles.
- Onions: Peel, discard ends & skin and dice into 1/2" pieces.
- Eggplant: Wash, cut off a thin slice off the bottom and woody stem on top. Halve lengthwise and cut into 1-1/2" large pieces.
- Baby red potatoes: Wash and cut away any 'eyes'. Set aside till ready to use.
- Bell Peppers: Halve lengthwise, cut and discard the top stem, seeds and membranes. Slice into 1/2" wide strips.
- Mint leaves: Seperate from stems and set aside for use at the very end.
- To the same pot used for the chicken, add the onions, celery, peppers, carrots, potatoes, eggplant, capers and olives (all the vegetables but the tomatoes and mint) as well as the whole red chillies and saute for 3-4 minutes.
- Add the chicken and stir to combine.
- Add the wine and cover with a tight fitting lid. Cook for about 30-45 minutes till chicken is soft and tender.
- Add the remaining salt, pepper, red pepper flakes and sugar. Stir to combine. Taste and adjust seasonings. Sprinkle with mint leaves and stir.
- Good to know: The dish should have a distinct touch of spicy heat to it so adjust the red pepper flakes according to your taste.
- If the chicken is too soupy, turn the heat up to medium-high and allow the liquid to evaporate for a few minutes. The gravy will continue to thicken as it sits and you should still have enough gravy to sop up with rustic bread.
- Allow the chicken rest and cool to room temperature.
- Good to know: Cook this dish earlier in the day to serve at dinner.
Serve at room temperature, drizzled with excellent quality olive oil at the table and more fresh mint leaves if desired. Rustic Italian bread to sop up the gravy is a must and so is the bottle of Cabernet you used earlier.
Delicious! A Rich wine sauce, succulent pieces of chicken, delicious bites of vegetables adding a various textures to the sauce.
The olives add a marvelous tartness while the mint, a refreshing and uplifting element to the dish that has no equal and should not be omitted.
Recipe for
Sicilian Style Spicy Chicken
Preparation time – 30 minutes
Cooking time – approx 1 hour
Serves 4-6
Shopping list
3-4 lb whole chicken (or buy the Country cut-up chicken pack)
2 medium yellow onions
2 ribs celery
2 red, orange or yellow bell peppers (combine 2 colors for better presentation)
12 baby red potatoes
1 Italian eggplant (small variety of eggplant)
2 carrots
4 ripe plum tomatoes
1/2 cup oil cured olives
3 tbs capers, drained
3/4 cup fresh mint leaves
1-1/2 cups dry red wine (like a Cabernet)
4 whole red chillies
1/2 tsp red pepper flakes
3/4 tbs salt
1 tsp ground black pepper
2 tsp sugar
1/4 cup good quality olive oil
Extra virgin olive oil for drizzling at the table
Preparation:
Chicken: If using the whole chicken, leave the skin and joint chicken. Cut breast into 2 pieces, if very large. Use only the breasts, legs, thighs and wings if desired.
Pat the chicken pieces dry with a kitchen paper towel and place on a large baking sheet. Sprinkle with half the salt and pepper rubbing into the chicken well.
Good to know: Leave remaining boney pieces for makings of an excellent chicken stock. You can have your butcher at your grocer store, joint the chicken for you if you find this task overwhelming.
Celery: Cut off brown tips and the bottom 2". Cut the ribs into 1" pieces
Carrots: Peel, discard ends and cut into 1/2" circles.
Onions: Peel, discard ends & skin and dice into 1/2" pieces.
Eggplant: Wash, cut off a thin slice off the bottom and woody stem on top. Halve lengthwise and cut into 1-1/2" large pieces.
Baby red potatoes: Wash and cut away any 'eyes'. Set aside till ready to use.
Bell Peppers: Halve lengthwise, cut and discard the top stem, seeds and membranes. Slice into 1/2" wide strips.
Mint leaves: Seperate from stems and set aside for use at the very end.
Method:
Use a very large heavy bottomed pot, chicken fryer, Dutch oven or brazier.
Heat olive oil on medium heat till very hot - just shy of fuming.
Add the chicken in a single layer and fry till golden brown - about 5 minutes. Flip over and repeat on the other side. Fry the chicken in 2 batches to avoid over crowding the pan.
To the same oil, add the onions, celery, peppers, carrots, potatoes, eggplant, capers and olives (all the vegetables but the tomatoes and mint) as well as the whole red chillies and saute for 3-4 minutes.
Add the chicken and stir to combine.
Add the wine and cover with a tight fitting lid. Cook for about 30-45 minutes till chicken is soft and tender.
Add the remaining salt, pepper, red pepper flakes and sugar. Stir to combine. Taste and adjust seasonings. Sprinkle with mint leaves and stir.
Good to know: The dish should have a distinct touch of spicy heat to it so adjust the red pepper flakes according to your taste.
If the chicken is too soupy, turn the heat up to medium-high and allow the liquid to evaporate for a few minutes. The gravy will continue to thicken as it sits and you should still have enough gravy to sop up with rustic bread.
Allow the chicken rest and cool to room temperature.
Good to know: Cook this dish earlier in the day to serve at dinner.
Serve at room temperature, drizzled with excellent quality olive oil at the table and more fresh mint leaves if desired.
Rustic Italian bread to sop up the gravy is a must and so is the bottle of Cabernet you used earlier.
Enjoy!
