...or hunters stew. This Italian dish can be prepared in many ways, the only common denominator really is the presence of wine and tomato sauce. Today, I propose a rustic northerly version with white wine (in the south red wine is apparently preferred). Serving it with polenta gives the dish an additional Italian touch.
You'll need:
6 chicken thighs
a glass of white wine
3 spoons of tomato puree
4 carrots
1 medium onion
fresh salvia
3-4 fresh rosemary sprigs
a bay leaf
sweet paprika powder
a glass of stock
olive oil for frying
salt
polenta
grated parmesan
butter
1. Start off by by browning the chicken thighs, previously seasoned with paprika and salt. Once they brown, transfer them into a casserole dish. You can make cuts on the thighs, so that they better absorb the flavours while in the oven.
2. Slice the carrots and the onion and add to the casserole.
3. Pour over the wine and the stock mixed with tomato puree.
4. Add a bay leaf, fresh salvia leaves and rosemary.
5. Put in the oven for 30-40 minutes.
6. In the meantime prepare polenta, using the instructions on the packet and stir in the parmesan and the butter.
7. Assemble everything on a plate, e voila!
Bon appétit!
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