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Rooster and Hen
Gockel, Alfred
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Gigi’s Chicken with Vegetable Sauce
3 pounds chicken pieces
Olive oil
1/2 cup dry white wine
1/2 cup diced red onion
1/2 cup diced zucchini
1/2 cup diced carrot
1/2 cup diced celery
2 garlic cloves, minced, or more to taste
2 cups chicken stock
1 1/2 tablespoons tomato paste
6 new potatoes
2 small zucchini
2 small yellow squash
1 large carrot, peeled
1/4 cup packed Italian parsley
1 lemon peel strip (1/2 inch by 2 inches)
Heat thin film of oil in heavy large pot (preferably non-stick)
over medium heat. Add chicken and brown well on all sides. Move chicken aside, stir in
wine, scraping up browned bits, and bring to a boil. Add diced vegetables
and garlic.
Reduce heat to medium low and cook until the liquid has been reduced by about half,
approximately 10
minutes.
Arrange chicken in a single layer in pot. Sprinkle with salt and pepper.
Whisk
stock into tomato paste in bowl until smooth. Pour this mixture
over and around chicken. Cover and
simmer until the chicken is very
tender, about 1 hour.
Meanwhile halve potatoes, cut zucchini and yellow squash and carrot
diagonally into 1-inch-thick slices. Steam the vegetables until tender.
Transfer chicken to
platter and cover loosely with foil. Spoon braising vegetables and liquid into processor
and purée. Transfer to saucepan and
boil until reduced to 2 cups, about 10 minutes.
Combine chopped parsley and lemon peel (cut into matchstick-size strips)
and add to sauce.
Season with salt and pepper. Spoon over chicken and surround with steamed vegetables.
Serves 4 to 6.
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