This is an absolutely classic dish from Tuscany and I’m sure I’ve cooked various iterations over the years. Or at least eaten them.
This iteration is magic.
I added a sliced zucchini as the vegetable, though mushrooms or capsicum or really anything would work if you feel like the addition of a vegetable; though by its own, it is just so bloody good.
A big sprig of rosemary, the marjoram and the white wine. A slow braise of the chicken with the tomato. Stop!
Stretch for a parmesan polenta or a mash and this is just comfort and very simple comfort. Classic.
(I’ve very slightly adapted the recipe.)
4 tbsp extra virgin olive oil, plus extra to serve
1 large onion, roughly chopped
1kg chicken thigh cut into pieces
250ml white wine
10 cherry tomatoes, cut in half
1 rosemary sprig
1 marjoram sprig
Salt and pepper
Zucchini or vegetables of your choice
- Gently heat the oil in a large heavy-based saucepan over low heat, add the onion and cook until transparent. Remove the onion and set aside. Increase the heat to medium, then add the chicken pieces and brown on all sides.
- Return the onion to the pan and add the wine, tomatoes, rosemary, marjoram, salt and pepper as well as any vegetables you want to add. Reduce the heat to low and cook, uncovered, for 1 hour, turning the chicken pieces occasionally.
- If it starts to dry out, add a little warm water, Serve with a drizzle of extra olive oil.