Page 216 - UMass2018_CookBook

Ingredients
Serves 4
1⁄2 cup plus 2 tablespoons extra-virgin olive oil
4 bone-in skinless chicken thighs
1 large red onion, finely chopped
2 garlic cloves, finely chopped
Sea salt Freshly ground black pepper 1 1⁄2 cups white wine 2 bay leaves 1 sprig fresh rosemary 4 sprigs fresh thyme 2 fresh sage leaves 4 sprigs fresh oregano 3 allspice berries 6 whole black peppercorns 1 cinnamon stick 1 tablespoon tomato paste 12 cipollini onions, peeled 1 cup blanched almonds 2 tablespoons
red wine vinegar
Chicken Ikaria
Diane Kochilas
Preparation
1. Heat 1⁄2 cup of the oil in a large, wide pot or Dutch oven over medium heat. Place the chicken in the pot and cook until browned on both sides, 10 to 15 minutes total. Trans- fer the chicken to a plate and discard all but 2 tablespoons of fat from the pot.
2. Add the red onion and cook until soft- ened, about 10 minutes. Stir in the garlic.
3. Season the chicken with salt and pepper and return it to the pot. Pour in the wine and add the bay leaves, rosemary, thyme, sage, oregano, allspice, peppercorns and cinnamon stick.
4. In a small bowl, stir the tomato paste with 1 tablespoon water and add the diluted paste to the pot. Add enough water to come about halfway up the chicken pieces. Season with salt and pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the chicken is falling-off-the-bone tender, 50 to 60 minutes.
5. While the chicken is simmering, heat the remaining 2 tablespoons oil in a large, heavy skillet over low heat. Add the cipollini onions and cook, covered, until lightly caramelized.
6. Twenty minutes before removing the chicken from heat, gently stir in the onions and almonds. Stir in the vinegar and season to taste with salt and pepper.
202 | TASTE OF HOME