About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Oven-Roasted Chicken with Garlic and Rosemary | Main | Chicken with Rosemary and White Wine »

Pan-Roasted Chicken with Rosemary, Garlic and White Wine

The recipe is classic comfort food, Marcella style. It calls for a whole chicken cut into quarters, browned in a combination of oil and butter and then slow cooked on the stove top with the wine, garlic and rosemary.

Here is the chicken browning in the pan:

DSCF7226br.jpg

I really didn't expect to develop this much flavor with the minimal ingredients just sitting in the pan with the chicken. The garlic and rosemary were left in the liquid, whole. But the result was a rich comforting dish like you would get from a braise.
For sure, I will make this again in the winter. If you live somewhere that has the seasons already changing, go for it soon.

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Comments (4)

David:

If you like the sound of this, then be sure to try a similar dish with cherry tomatoes and olives from Marcella Cucina.

Deborah responds: Hey, David. Glad to see you back! Cherry tomatoes and olives, yum.

Marcella Hazan:

Pan-roasting is the traditional Italian way of cooking meat because very few cooks in the land had ovens. I much prefer to cook over the stove rather than popping something into the oven and closing the door on it. It is so much more involving, it is cooking filled with sounds, smells, and movement,cooking that takes place entirely before your eyes. It's the ancestral cooking of the Italian home. When we needed to bake something like lasagne in an oven, we would send it to the local bread baker who, for a fee, put it in his oven for us. And that too is the reason why you see so many dishes in the classic Italian repertoire where the chicken has been cut up into pieces. You can pan-roast squab or quail, but not very easily a whole chicken.

yes, it is my favourite hazan dish so far, although the chicken with red cabbage, which one of you will cook soon no doubt, is sublime with potato mash. that is certainly my girlfriend's favourite dish. Marcella refers to the cabbage dish in Cucina, I think, when she describes being in the markets and seeing a red cabbage. The red cabbage dish is also one that changed a little between the original book and the combined Essentials, perhaps to reduce fat, as was a stated goal, or perhaps just an evolution (in the dish the browned chicken is added to the reduced cabbage, and the rendered fat largely stays behind, cf many of Marcella's other chicken dishes - sometimes I pour a little in with the browned chicken).

It looks wonderful Jan!

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