This rich, hearty stew fuses the warmth of Fire with the fluidity of Water, balancing earthy vegetables and aromatic herbs in a transformative cooking process that heightens their inherent flavors.
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Heat olive oil in a large pan and brown the chicken pieces.
Remove chicken and set aside.
In the same pan, sauté onion, garlic, celery, and carrot until soft.
Deglaze the pan with red wine and vinegar, for 5 minutes .
Add tomato passata and stir well.
Return chicken to the pan, cover, and for 1 hour .
Season with salt and pepper, adjusting to taste before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
