Here’s another dish that’s great for gatherings. Not fancy, but tasty and filling. It’s my own recipe, but it follows the general rules for making a braise. While not distinctly Italian, it definitely has a mediterranean flare. You can use a whole chicken cut up (you can sometimes find that in the supermarket) or use just breasts or thighs (bone in). If the breasts are big, you’ll want to cut them in half. You can remove some or all of the skin to cut down on the fat. I think of this as a summer dish, because of the zucchini and peppers, but you can probably find those in the winter, too.
What you need
One chicken cut up, or specific cuts
1 small onion
2-3 small zucchini
1-2 sweet red bell pepper
1 can chick peas (garbanzos), drained and rinsed
1 white potato
1/2 cup lima beans (frozen OK)
Chicken stock, ~1 quart or one container
Dried oregano, thyme, basil, salt, pepper
How you make it
- Add a tablespoon or two of olive oil to a large pot.
- Sprinkle the chicken with some salt and pepper, brown over medium-high heat, and transfer to a plate.
- Add chopped onion and potato and sauté for 3-4 minutes.
- Add chopped zucchini and pepper and sauté a few more minutes. Add a pinch of oregano, thyme, and basil.
- Add about a quart of stock (one container, more or less), enough to cover the veggies completely. Use a spoon or spatula to scrape up the browned bits on the bottom of the pot.
- Return the chicken to the pot and submerge in the stock—add more if needed.
- Bring pot to a slow boil then turn down to a low simmer.
- Add the chick peas (garbanzos) and lima beans and simmer for 30-45 minutes.
- Garnish with chopped parsley.
This is best served over a bed of couscous, though you can use mashed potatoes or rice. Some nice crusty bread is recommended, too.