Here is another recipe to add to your “comfort food” repertoire. Chicken, potatoes, and celery are braised in a delicious white wine sauce seasoned with garlic, parsley, and bay leaves It is a simple one-dish meal that my mother would sometimes make. On one memorable occasion, she made it using squab. It was so sublime, I still recall it to this day!
BRAISED CHICKEN WITH POTATOES AND WHITE WINE
(Addina cú Patate è Vino Bianco/Pollo con Patate è Vino Bianco)
Difficulty Rating: Easy
Makes 4 servings.
1 whole (3-4-pound) chicken, cut into 8-10 pieces
3 tablespoons olive oil
5 cloves garlic, sliced
1/3 cup minced Italian flat-leaf parsley
1/2 cup dry white wine
3-4 medium potatoes (about 1½ pounds), halved and cut into 1/4-inch thick pieces
11/2 cups sliced celery heart including leaves
2 bay leaves
Salt and ground black pepper
Using a skillet or Dutch oven large enough to fit the chicken in one layer, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper. Working in 2 batches, add chicken and brown on all sides, about 8 minutes. Transfer chicken to a platter and set aside.
Using the same skillet, reduce heat to medium-low. Add garlic and saute 30 seconds to 1 minute, until lightly golden. Add parsley and sauté for 1 minute longer. Stir in wine, scraping up the browned bits on the bottom of the pan. Return the chicken pieces into the skillet and add potatoes, celery, and bay leaves. Season with salt and pepper to taste.
Cover the skillet and simmer until chicken is cooked through and potatoes are tender, occasionally stirring and turning the chicken over, about 30 minutes. Remove bay leaves before serving.