A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook (St. Martin’s Press, 2015) by chef Sal Scognamillo is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian.
• One 4-pound chicken, cut into 8 serving pieces
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1-1/2pounds white button mushrooms, sliced
• 1 tablespoon finely chopped fresh rosemary, plus rosemary sprigs for garnish
• Salt and freshly ground black pepper
• 1/2 cup dry white wine
1. Heat the oil in a large, deep skillet over medium-high heat. Working batches, add the chicken and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a plate.
2. Add the onion to the fat in the skillet and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. In four additions, stir in the mushrooms and cook, stirring often, letting the first batch soften before adding the next, about 3 minutes. Add the wine and rosemary and bring to a boil, scraping up any browned bits in the pan with a wooden spoon. Season to taste with salt and pepper.
3. Return the chicken to the skillet. Reduce the heat to medium-low. Cover tightly and simmer until the chicken shows no sign of pink when pierced at the thighbone, about 45 minutes. Season again with salt and pepper. Transfer to a serving platter, top with the rosemary sprigs, and serve hot.
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Reprinted with permission from Patsy’s Italian Family Cookbook by Sal Scognamillo and published by St. Martin’s Press, 2015.