A delicious recipe from Montefollonico, Siena, the little hamlet where my Father was born and where I am fortunate to still have family that I keep in touch with and visit.

3-4 Slices Pancetta – chopped
1 1/2 C. Chicken Broth
Olive Oil – use a good quality
1 C. White Wine – a little fruity
8 Chicken Thighs – with skin on, bone in
1/2 C. Fresh Basil – torn in small pieces*
Flour – all purpose
2 Large Onions – chopped
2 Cans (15 oz each) Cannellini Beans – drained
6 Garlic Cloves – chopped
2 Cans (28 oz each) San Marzano Tomatoes
1/2 tsp. Sugar – or more to taste
Salt and Freshly Ground Black Pepper – to taste

When my Father or my Little Nonna used basil they never chopped it. They said tearing it produced more flavor and so I do!

Heat oven to 325º

Put olive oil in a large heavy oven proof pot, heat slightly and add pancetta. Cook the pancetta, stirring occasionally until slightly transparent. Add onions, cook until limp.

Remove all to a small bowl and save. Leave pot to stay hot on stove.

Meanwhile, coat chicken with flour, salt and freshly ground black pepper. Shake off extra and add to the pot a few pieces at a time being careful not to crowd and cook over medium-high heat, turning over a few times to brown evenly. Add a little ore olive oil if necessary to keep chicken from burning. When nicely browned, remove chicken with a slotted spoon and place on a dish covered to keep warm.

Return onions and pancetta back to the pot, add the garlic and cook for a few minutes over a lower heat. When the garlic starts to become slightly colored, carefully add the wine and stir with a wooden spoon to release any bits and pieces that may have stuck to the bottom of the pot. Add chicken broth, stir and then add tomatoes, basil, sugar and simmer for about 5 minutes, stirring until all well combined.

Return chicken to the pot and after a few minutes add drained beans, stir and taste for salt and pepper and adjust.

Cover pot and put into a heated oven and allow to cook for 2-3 hours.

NOTE: To coat the chicken I put the flour in a plastic bag, sprinkle the chicken with a little salt and pepper which I rub in well.  Add the chicken to the bag a few pieces at a time and shake the bag until the chicken is well coated. Then I toss the bag with the extra flour. San Marzano tomatoes are the most flavorful tomatoes to use.  You can just pour the contents into the pot with the tomatoes in large pieces or, as I do, as I am pouring the tomatoes into the pot, I squeeze them with my hands to break them up a little. Serve this with some crusty Italian bread (fara la scarpetta) which means make a little shoe to scoop the sauce, and a salad for a delicious meal. If there is any leftover, I just pour it over a favorite cooked pasta the next night.

BUON MANGIATA!

AMARETTO SOUFFLE

5 Eggs
2 1/2 oz Powdered Sugar
1 Pint Heavy Cream
1/2 oz Plain Gelatin
1 1/2 oz Amaretto Liqueur
Fresh Raspberries – optional

Dissolve the gelatin in the Amaretto. Whip eggs and sugar until stiff.  Fold in the liqueur, making sure it is well combined, and then fold in the cream which has been beaten stiff.  Pour into a glass bowl and refrigerate for at least 2 hours.  Optionally, just before serving sprinkle the top with some fresh raspberries.

BUON MANGIATA!