Fricasseed chicken with herbs and sun-dried tomatoes (Pollo in friccassea con gli odori e i pomodoro secchi)

I love the technique of friccasse, a slow braise of meat. It is generally referred to as the "white braise" because of the dish's light colour.

The term is derived from the French "frire," meaning "to fry," and "casser," meaning "to break into pieces." The technique involves lightly frying the meat, usually chicken, veal, or rabbit, to seal in the juices, then braising it in a liquid, usually white wine or stock. The sauce is thickened with egg yolks or cream, depending on the recipe.

This is a lovely recipe that stays true to the technique. The braise is with sun-dried tomatoes that add a tartness to the dish, and a lovely pink hue. The abundance of herbs is beautiful on the palate, and the chicken is fork-tender. I always think of a friccasse as a summer dish, it is between a stew and soup in consistency, but light and always flavourful.

Marcella says it is a follow-up book from the doyen of Italian cooking. Marcella started teaching Italian cuisine in her New York apartment. She has published several cookbooks that have changed how Americans and people around the world view Italian cuisine. Her books are filled with history, anecdotes, and stories that bring her dishes and their origins to life. This is a lovely book with a mix of contemporary and traditional recipes that are easy but flavourful.

For more recipes from this book, click here.

Ingredients:

2-4 tablespoons olive oil

Salt, to taste

1 chicken, cut into 8 pieces

1 tablespoon olive oil

3 slices bacon, diced (optional)

3 garlic cloves, minced

1/2 teaspoon dried or fresh sage

1/2 teaspoon dried or fresh rosemary, minced

1/2-1 fresh red chilli, minced, or 1/2 teaspoon chilli flakes

8 halves of sun-dried tomatoes in oil, minced

Salt, to taste

1 cup dry white wine

3 cups water or chicken stock

4 large potatoes or turnips, peeled and chunked

Parsley, minced, to garnish

Pat the chicken dry with salt and let it sit for 10 minutes. Heat a large frying pan over a high flame with the oil. Fry the chicken until it is browned on all sides. remove and set aside.

In another pot, heat the oil over low heat. Add the bacon, of using, and allow the fat to render. Add the garlic and fry for 1 minute, until cooked and starting to turn a light gold colour. Add the sage, rosemary and chilli and cook for a minute, taking care not to burn the spices.

Add the chicken back to the pot with the sun-dried tomatoes and toss well to coat in the oil. Cook for 5 minutes on medium-high heat. Add the wine, salt and water and bring to a boil. Simmer covered for 40 minutes, turning the ingredients occasionally.

Taste the stock; it should be beautifully balanced, with the salt right. Adjust as needed. Add the turnips and cook, covered, for another 12-15 minutes, until tender.

Serve hot, garnished with parsley and bread to sop up all the juices.