The Essential New York Times Cookbook: Classic Recipes for a New Century
Braised Ligurian Chicken
Page 491
Cuisine: Italian | Course Type: Main Courses
(2 reviews)
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Recipe Reviews
I made a half-ish recipe with 8 chicken thighs. Easy and very good. Delicious sauce.
kateq from annapolis, md
This is another long-time favorite. As I am not a fan of dark meat, I usually make this with chicken breasts. And, if fresh tomatoes are not available, canned diced tomatoes are a fine substitute. I have found that one can minimize the flour and oil, especially since the skin of the chicken provides drippings. In fact, there is generally enough fat that some can be drained off before the addition of the wine. This is delicious over polenta or with rice or pasta.
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