Whether touring French chocolate shops or learning to make homemade pasta in Italy, if you travel with South Shore chef Abby Gray on one of her culinary tours, you know you’re in for a delicious experience. Packages include accommodations, van transportation, cooking classes, tastings and all tours. Upcoming tours include a trip to France, September 23-30, and Italy, October 9-16. Here’s a sample dish from her travels.
Umbrian Chicken alla Cacciatora
- 1 tablespoon plus 1 teaspoon olive oil
- 1 small chicken (about 2 1/2 pounds), cut into serving pieces, or use bone-in, skin-on thighs and drumsticks
- 1 onion, sliced
- 2-3 cloves garlic, very finely minced
- 1 tablespoon capers
- ¼ cup brine-cured olives, black or green, with pits
- 1 sprig rosemary
- 1 handful sage leaves
- Salt and black pepper
- 1 cup dry white wine
- Zest and juice of 1/2 lemon
- 1 tablespoon balsamic vinegar
Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 15 minutes. Transfer to a plate and wipe the pan clean before proceeding. Turn heat to low, add remaining 1 teaspoon oil and return the chicken to the pan. Add onions and stir frequently until caramelized, about 18 minutes. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with salt and black pepper.
After a couple of minutes, when everything smells fragrant, add wine. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering. When ready to serve, reheat if necessary, and add lemon juice, zest and balsamic vinegar. Remove the rosemary sprig and serve.
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