from one generation to the next
Marcella Hazan’s Classic Italian Cookbooks have sat on my bookshelf for at least two decades, but I have to confess that there is little I have cooked from them. I shifted them to the beach house kitchen many years ago and there they languish, unloved, not even where I can readily reference them to find a recipe for the September Cookbook Guru.
They are great references for introducing novice cooks to Italian cuisine or for those more experienced cooks wanting to add a touch of authenticity to their Italian repertoire.The first book, published in 1972 covers all the basics of good Italian food, simple, uncomplicated meals made from seasonal produce and basic Italian pantry items.
I found this Chicken Cacciatore recipe from The Classic Italian Cookbook online. I modified the original recipe slightly to comply with my diet, but the end result was delicious. We enjoyed it with a rocket salad and the leftovers of the bottle of wine.
The Cookbook Guru is open to everyone who likes to cook and blog. We explore a range of publications, both old and new and the featured book changes each month. Join the band of bloggers world wide who take part, it’s a great way to learn explore different cookbooks.
2 tablespoons garlic infused olive oil
4 chicken marylands, separated at the joint
Sea salt and freshly ground black pepper
2 tablespoons rice flour
1 large sprig rosemary
1 bay leaf
1 medium carrot, finely diced
1 medium red capsicum (bell pepper), thinly sliced
1 medium yellow capsicum, thinly sliced
1 stalk celery, thinly sliced
⅔ cup dry white wine
2 X 400g can whole peeled tomatoes, crushed by hand
2 tablespoons finely chopped parsley
Season the rice flour with salt and pepper then toss the chicken in the flour, shaking off any excess. Discard any leftover flour.
Heat the oil in a large heavy based pan with a tight fitting lid.
Saute the chicken pieces until well coloured. Set aside.
Add the rosemary, bay leaf, carrot, red pepper and celery to the pan then over a medium heat for 6–8 minutes.
Deglaze the pan with the wine, scraping all the brown bits from bottom of pan. Reduce by half.
Add the tomatoes, then the chicken.
Return the pan to the boil, cover then reduce the heat to a simmer. Cook until the chicken is done, about 30 minutes. Stir in parsley.
Taste the sauce and season if necessary.