L'Italo-Americano

www.italoamericano.com 12 THURSDAY, JANUARY 22, 2015 L'Italo-Americano When a chill fills the air, few m e a l s u p t h e c o m f o r t f a c t o r more than a succulent, warming braise…that fork-tender cut of meat bathing in some sort of aromatic bath of stock, or perha- ps wine and plenty of aromatic, fresh herbs. These easy dishes may appear to be a lot of work but with just a few key things to remember, braises are as simple as they come. An added bonus is the beautiful aroma that wafts f r o m y o u r s t o v e f i l l i n g y o u r home with lip smacking good- ness. Given it is that season for resolutions, one of my personal g o a l s i s t o p r a c t i c e v a r i o u s cooking techniques one by one. I simply love being able to tran- sform a pile of market goodies i n t o a s o u l s a t i s f y i n g m e a l . Having learned my 'technique' only from my mother or books, I love pouring over articles or recipes that teach me the techni- que and science behind cooking. And with the colder weather set- ting in and a quiet lazy after- noon ahead, I set my sights on braising. Braising only requires a few simple but important steps to c r e a t e a w o n d r o u s m e a l o f mouthwatering goodness. Tough cuts of meat become succulent, tender, fall-off-the-bone deli- cious. The first important step is making sure you brown your meat VERY WELL. The ten- dency to quickly turn and flip your meat in the pan is a no-no. Let it sit and sear. The more color the greater the depth of flavor. You will deglaze the pan to add all those yummy brown b i t s t o t h e b r o t h . S e c o n d l y , choose your braising liquid and up the flavor profile. Here in t h i s I t a l i a n i n s p i r e d b r a i s e d chicken, I used 2 types of vine- gar along with stock and wine to c r e a t e a t a s t y b a t h f o r m y chicken. You could add toma- toes or perhaps raid your liquor cabinet for additional flavors. Change up the herbs to suit your mood. Then you simply put it in the oven on low heat and sit back and wait for the tender good- ness. Braises are fantastic as a make-ahead dish (and even taste better the day after). Pop it in t h e o v e n o n a l a z y S a t u r d a y afternoon and serve it up for Sunday dinner. Simply defat any solidified fat on the top, reheat and serve. Enjoy your pot of soul sati- sfying, simmering goodness…. Balsamic Braised Chicken with Pancetta and Garlic Ingredients: • About 2 pounds cipolline Braise, Baby, Braise: Vinegar Braised Chicken with Onions and Garlic MICHELLE BECCI MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 onions • 3 – 4 pounds skin-on bone- in chicken pieces • Kosher salt • Freshly ground black pep- per • Extra-virgin olive oil • 6 ounces pancetta, diced • 6 cloves garlic, minced • ¾ cup balsamic vinegar • ¾ cup red wine vinegar • 1 cup chicken broth, low- sodium • 1 cup dry white wine • 3 bay leaves • 2 tablespoons butter • Fresh parsley, chopped Preparation: P r e h e a t o v e n t o 3 0 0 ° Fahrenheit. Bring a pot of salted water to a boil. Drop in the unpeeled onions and cook until tender, about 6 minutes depending on size of the onions. Drain and let cool. Trim and peel. Set aside. S e a s o n t h e c h i c k e n p a r t s with salt and pepper. Heat a few tablespoons olive oil in a Dutch oven or ovenproof heavy p o t o v e r m e d i u m h i g h h e a t . Arrange half the chicken in the pot in a single layer and cook, t u r n i n g o n c e , u n t i l n i c e a n d brown, 10-15 minutes per batch. Transfer first batch to a plate and repeat until all the remai- ning chicken is browned. Pour off fat from the pot, leaving only about 1 tablespoon of fat in the pot. Heat the pot over medium low heat. Add the pancetta to the pot and cook, stirring occasionally, until the f a t i s r e n d e r e d a n d p a n c e t t a b r o w n e d , a b o u t 1 0 m i n u t e s . Remove the pancetta and drain on paper towels. Add the onions to the same pot and cook until beginning to brown, about 5-8 minutes. Add in the garlic and cook until fra- grant, about 2 minutes. Add in both of the vinegars. Bring to a boil over medium heat. Be sure to scrape up any yummy brow- ned bit from the bottom of the pot. Cook for about 3 minutes until slightly reduced. Add in the broth, wine and bay leaves. Stir to incorporate. Add in the reserved pancetta and chicken, skin side up, inclu- ding any accumulated juices from the plate. Cover the pot snugly with heavy duty foil. Put the lid on top and cook in oven about 1 hour and 15 minutes, until the chicken is very tender. Let rest 30 minutes. Using a s l o t t e d s p o o n , t r a n s f e r t h e chicken and onions to a serving p l a t t e r . D i s c a r d b a y l e a v e s . S k i m f a t f r o m t h e c o o k i n g liquid. Boil over medium heat until slightly reduced. Stir in the butter. Season with salt and pepper. Scatter parsley on top and serve! Joe and Michele Becci are a b r o t h e r a n d s i s t e r t e a m w h o l o v e a l l t h i n g s I t a l i a n . Together, from opposite coasts, t h e y c o - a u t h o r t h e b l o g Our ItalianTable.com. Vinegar Braised Chicken with Onions and Garlic

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