I cooked this when mom mom was visiting recently. I’m glad she loves Italian food as much as I do and especially risotto, pesto sauces and any form of pasta. Really, who doesn’t? I have a nice pasta dish coming up soon but for now it’s a soul satisfying dish from one of my go-to Italian food resources, the late Marcella Hazan. I flipped through to her chicken section in Essentials of Classic Italian Cooking and settled on this homey fricassee. Since mom loves risotto I chose to make a simple one to accompany our chicken dinner.
The chicken dish is based on dried porcini mushrooms and white wine. I soaked the dried mushrooms in very hot water while I got the chicken pieces browned in a hot pan. That pan gets deglazed with white wine and then I add the mushrooms along with their strained soaking liquid and some chopped canned San Marzano tomatoes. The chicken pieces cooked in this mixture while I worked on finishing the risotto.
The risotto is a traditional and very straight-forward preparation. I cooked onions, carrots and celery in a mixture of butter and oil before adding the rice and cooking it for a few minutes. I add wine to that and then gradually add good flavorful chicken stock. I wanted to give the risotto a bit of tartness. So, all the way at the end after adding butter and Parmesan cheese I flavored the risotto with a few splashes of verjus.
Rich, flavorful chicken and a perfect risotto made for a delicious meal. More importantly earned mom’s seal of approval.
