Much time has passed since I have posted a new food story. Life has been a mixed bag of good, not great, weird and strange even but I have found myself missing this connection with all my food lovers and followers.
So simply said, I have missed you all and making peace with what I call the lost moments as I share this new food story with all of you.
Summer is always brutally long in South Florida, it’s really no hotter than other areas, but time here seems to somehow stand still.
School begins tomorrow for Isabella, who is entering the world of sophomores, band/dance team and academic courses including creative writing, psychology and art/photography.
Carina is entering her last year at our local state school where she will be completing the year with her Associates Degree while preparing to visit and choose her transfer school to take up her career choice of Hospitality & Tourism that includes the option to choose study abroad programs in the near future.
I have observed the changes that are taking place in these two girls lives, how life choices can leave an indelible mark in our hearts and memories. We work together to communicate and share our hopes, fears and dreams as individuals and as a part of the famiglia. We are never truly afraid of what life decides to share with us and we welcome the changes it can bring.
For us, food is something that triggers a feeling, a memory, the comfort of home or of an incredible travel journey in our past.
This simple recipe that I created based on the very classic French version, Coq Au Vin (chicken with wine) which is a stunning braised stew traditionally made with a bottle of red wine. I love this version as it takes the same braising concept but I use white wine instead to craft a lighter, more subtle sauce that is just perfect for dipping crusty bread or mixing into white rice or quinoa when enjoying the tender flavor-filled chicken.
pollo con vino bianco (white wine chicken)
6 organic, skin on chicken thighs (skinless if preferred)
6 organic, skin on chicken legs (skinless if preferred)
5-6 good size garlic cloves, peeled and cut in half
1 bottle of good quality white wine
brown rice flour for dusting (use classic white baking flour, if preferred)
On large sheets of wax paper, clean and dry all the chicken pieces and lay them on the sheets evenly spaced. Season both sides of all the pieces with sea salt and pepper and let rest for 3 to 5 minutes.
Prepare a large deep dutch oven style skillet with a good drizzle of olive oil and add about 1-2 tablespoons of unsalted butter and place on medium-low heat until the butter melts.
Dust all the chicken pieces with the brown rice flour until evenly coated on both sides.
Add the chicken pieces one at time and allow them to crisp up and begin to brown on both sides (increase the heat to medium, medium high as needed.)
Do not overcrowd the pieces, do keep them loose allowing them room to breath. Once browned well on both sides, remove them from the skillet and continue to brown the remaining chicken pieces until all are done, remove all the chicken and set aside.
Lower the heat back to medium low. Now add almost the entire bottle of white wine (about 3/4) to the remaining butter, oil and browned bit mixture at the bottom of the skillet and stir together.
Slowly increase the heat and add all the chicken pieces (thighs and legs) and the garlic pieces into the wine mixture and partially cover with the lid tilted.
Keep the heat at medium, the wine should be bubbling evenly and slowly, not boiling over. Let this cook in this fashion for about 10 to 15 minutes, then turn all the pieces so the other side can be immersed in the wine mixture as the chicken continues to cook through slowly.
Taste the wine mixture and see if it needs additional seasoning. Remember to use your sea salt sparingly as the liquid is still reducing so better to lean towards less salty versus over salted.
After about 25-35 minutes the chicken should be cooked through and the wine mixture should be thickened and greatly reduced. Remove the chicken pieces to a large clean bowl and set aside.
Remove the wine sauce mixture from the heat and using a fine strainer, strain the sauce into a separate bowl to remove any clumps or flour bits.
Add the strained wine sauce back into the skillet and place on medium low heat. Add the remaining 1/4 bottle of white wine and cook down the sauce until thick and creamy, taste and adjust your seasonings at this time for final flavor.
Once reduced lower the heat and all back into the skillet the cooked chicken pieces and allow to come back to heat for about 5 minutes or less. Serve warm with a side of your favorite green vegetables and white rice or quinoa.