Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 9

7 chicken thighs, skinned and dusted with flour

2 small to medium white onions, sliced thinly

½ cup dry white wine (or dry red wine if desired)

¼ cup chopped celery leaves (a few small stem pieces too. Use lovage if available)

½ cup chopped Greek style olives

3 Tablespoons olive oil

3 Tablespoons dry vermouth

2 Tablespoons garum alternative of your choice

2 teaspoons cornstarch (moistened with a bit of water)

½ teaspoon cumin (or asafetida from Middle-eastern or Indian markets)

salt and pepper to taste on the chicken.

Heat olive oil in a large skillet over a moderate to slightly higher sizzle. Brown the chicken thighs all over, remove and reserve. Lower the heat and sauté the onions until softened/transparent. Add the celery leaves near the end and stir. Set aside.

Mix together the vermouth, garum, white wine, olives and spices and add to the skillet. Season the chicken thighs lightly and return to the skillet. Stir well, semi-cover and simmer slowly until done. Remove the chicken. Add moistened cornstarch little by little, whisking until the sauce thickens a little. Reheat the chicken if needed and serve on small plates.