Savoy Chicken Stew (not a cabbage in sight!)

A classic Umbrian dish brought to us again through the pages of Ursula Ferrigno's Trattoria  and for those who know what this blog is meant to be achieving (working my way through 100+ cookery books to justify their space on my shelf) I can only defend myself by saying that if I return more than once to a book then it is most definately a keeper!

Not the best of photo's Im afraid, it was a bit of a rushed last minute 'aargh I forgot to take a picture' moment!

serves 4 -5

1 x 1.5kg free range chicken cut into 16 pieces (how do you do that? I only ever manage to get 12 pieces max when chopping up a chook)

1 garlic clove, peeled and finely chopped

1/2 medium onion, peeled and coarsley chopped

1 small carrot, ditto the above

1/2 celery stalk, you've guessed it, chopped

1/2 tsp chopped fresh rosemary leaves

85mls olive oil

2 small hot red chillies, seeded and chopped

salt & pepper (fresh ground of course)

175ml dry white wine

250ml canned tomatoes (that is one standard can)

Combine all your garlic, rosemary, onion, carrot & celery in a food processor and blend to a course puree. Keep for later.

Heat a large, heavy based pan over a medium to high heat and add all the chicken pieces. Cover and cook for 15mins, turning every so often until the chicken has rendered all it's fat and water and become golden.  Remove the liquid from the pan (I usually drain it into the stockpot which will be simmering with the leftover bits of chicken carcass, i'e the backbone, by now).

Return the chicken to the pan and pour over the olive oil, add the chillies and seasoning and then spoon over your vegetable puree.  Cover and simmer for 20mins.

Pour over the wine, simmer 15mins more.

Stir in the tomatoes and simmer for a further 15 mins.  Taste and season if needed.

Serve, I love to serve this with potatoes you see pictured. They are from the same book and have become one of our family's favourites. They are simply called

Crispy Roast Potatoes

to serve 4

2lb floury potatoes, peeled and cut into 1 x 1.5" chunks

1oz butter

2 tbsp olive oil

2 sprigs fresh rosemary, finely chopped

1tbsp fine dried breadcrumbs

Preheat oven to 200c

Fill a large pan with potates and cold water. Bring to the boil and boil for 2 mins. Drain.

Combine the oil, butter and rosemary in a large hob/oven proof dish that fits them in one layer. Heat over a high heat till butter melted and then add the potatoes and saute till beginning to brown. Season well and stir in the breadcrumbs. Transfer to the oven and cook for 20-30 mins till crusty without and creamy and soft within. Serve immediately.