Chicken in broth

This a family style meal. I’m sure it has Italian influences, but it’s very common in Brazil. I usually remember more of my gramma’s food, but this one is so my mom.
I love this dish, the tasty broth, the creamy polenta, the fall off the bone chicken… hum!

I like to eat this dish with creamy polenta but if you can’t find it, use corn meal. Adding cheese to the polenta or corn meal makes them even better…

In Brazil we all use pressure cook, and I used to make this dish in the pressure cooker over there. But here, I don’t know why, they are not very popular. Not mentioning the not so popular price either. So in the pressure cooker or not, this dish is worth the wait. And if you are doing in the pressure cooker, the chicken will be ready in half the time.

For some kick, add chili or red pepper flacks (my favorite) to the broth.

To cook listening to Chico Buarque

Chicken in broth
Serves two

4 Chicken thighs
2 Carrots
1 Onion
2 Garlic gloves
1/2 Cup of white wine
2 Tablespoons of tomato sauce
1/4 Cup of fresh parsley
Chicken broth
Olive oil
Salt and pepper

Preps: Cut the carrot, the onion, garlic, and parsley in big pieces. And set two pan in the range.

Start heating the chicken broth in one pan. In another medium pan heat some olive oil.

Salt and pepper the tights and then sear the chicken in the pan with the oil. Fry both sides until golden color, seat aside.
In the same pan, stir fry the onion until translucent, then add the garlic until you can smell it and then add the carrot and the parsley and fry for a minute.
Place the thighs back in the pan and add the white wine. After the wine evaporates, add the tomato sauce and enough broth to cover the thighs.
Cover and reduce heat and let it simmer for about 50 minutes. Transfer to a serving dish, sprinkle some parsley on top and bom apetite.

Published in: on December 11, 2009 at 4:57 am  Leave a Comment  

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