Italian-style Chicken Stew...Take Two...

There has been a chill in the air today, so I thought a hearty chicken stew would warm the cockles tonight. I posted this recipe back in June 2009. So, for those in the Southern Hemisphere, here it is again.


For those in the Northern climes, very soon I'll post a fantastic Mayonnaise recipe...I found it online, can't remember where now but it is super; I make it weekly and I'm sure we'll be using it all year around.

*****

We had this the other night. The above photo is a bit yucky-looking (before it went into the oven) but it was so yum. We had steamed cauliflower and zucchini with it, which gave a bit of crunch.

I know, a Winter dish and most of you are into Summer but make a note - highly recommended for a cold day.

ITALIAN-STYLE CHICKEN STEW WITH TOMATOES AND OLIVES
2.5kg chicken, cut into 12 pieces
3 tbsp plain flour
2 tsp sea salt (I only sprinkled S & P)
1 tsp ground black pepper
2 tbsp extra virgin olive oil
2 onions
6 garlic cloves, peeled but left whole
4 sprigs fresh rosemary, bruised
1 cup dry white wine
400g can chopped tomatoes
1 1/2 cup chicken stock
6 anchovy fillets, chopped
3/4 cup pitted black olives
2 tbsp chopped fresh parsley

1. Preheat oven to 200C (180C fan-forced). Place chicken in bowl. Add flour, salt and pepper and toss well to coat chicken.
2. Heat oil in flameproof casserole on stove and fry half the chicken pieces for 5 to 6 minutes until browned. Remove from pan with slotted spoon. Repeat with remaining chicken pieces.
3. Add onion, garlic and rosemary to casserole and fry for 2 to 3 minutes until golden. Return chicken to pan, add wine and simmer for 2 to 3 minutes.
4. Add tomatoes, stock, anchovies and olives and bring to boil. Cover with tight fitting lid and transfer to oven. Bake for 45 minutes. Remove lid and cook for further 15 minutes until chicken is cooked and sauce thickened. Scatter over parsley and serve with grilled cheesy polenta triangles.

I haven't made the Polenta triangles yet but will do them one day soon. DMJ bought home a Slow Cooker last night. Have yet to read the book and might give it a go tomorrow.

Eggplant Balls

These are even tastier the next day, cold.

Preparation time: 80 mins

Makes 15-20

• 3 large eggplant (aubergine)
• olive oil
• 1 brown onion, finely diced
• 2 cloves of garlic, crushed
• 1 red chilli, finely diced (optional)
• 1 1/2 cups fresh wholemeal breadcrumbs
• 1tsp dried oregano or thyme
• 1 free range egg or 1/2 tbs plain flour
• 1/4 cup grated fresh parmesan cheese (optional)

Preheat the oven to 180C/356F and lightly oil large oven tray.
Dice eggplant into 1/2 inch cubes and place on oven tray, sprinkle with a little salt and lightly drizzle with olive oil. Bake in a moderate oven for 20mins until golden and soft; remove from oven and allow to cool slightly.

In a large bowl mix the finely diced onion, garlic, chilli, 1 cup of the breadcrumbs, oregano or thyme, combine well. Add the whisked egg, parmesan cheese and eggplant, season with salt and pepper.

Mix thoroughly (easier with your hands); check consistency and add more breadcrumbs if the mixture is not coming together easily.

Form mixture into small balls, place on non-stick oven tray and bake in a moderate oven for 30 minutes, until golden.

Alternatively they can be deep fried for added crunch.

Serve as a side or appetizer with bread and dips.

AIOLI NO. 1

I call this No. 1 because I'm still experimenting. When we were in Queensland, DIL (daughter-in-law) had a dip in her refrigerator which I ate most of! I spread it on steak, biscuits and salad; couldn't leave it alone! I made a note of the ingredients in case I couldn't buy it at home.

When we got back to Victoria, I tried a few places to no avail, so I decided to make my own. No. 1 is delicious but I think I'll add a teaspoon of dijon mustard next time. Last night we enjoyed it with a salad and ribeye steak. Here is No. 1 recipe.

Juice of 1 Lime (approx 6 tsp)
Two tsp minced garlic
Two egg yolks
Quarter tsp Salt
1 cup Extra Virgin Olive Oil

Mix first four ingredients (I used my stab mixer)
Slowly drizzle in oil while mixing.

Nearly to the end of adding the oil, I added a few scrapings of lime zest. I think that next time I might use 1/2 cup of Sunflower oil and 1/2 cup EV oil, as it was quite buttery.

I'd love to hear from you if you have a successful recipe for Aioli.

ONION JAM

I made it this afternoon and this is all I got for sweating over a hot stove for an hour but, it's worth it!! A friend put it on the table when we were treated to his wonderful cooking on our trip to Tasmania. I couldn't wait to make it but had to wait even longer for the Redcurrant Jelly; until we took a trip over the mountain to one of the larger supermarkets. This is not really Hicksville in the Sticks, they just don't stock gourmet foods! Here's the recipe.

ONION JAM - Louise Pickford, from her book, "Sauces"

Although perfect with grilled chicken, onion jam is particularly versatile as it can be served as a chutney with cold meats and cheese, or as a sandwich filler. It keeps well in the fridge but I doubt it will last long - it's just too moreish!

4 tablespoons of extra virgin olive oil
4 red onions thinly sliced
4 fresh thyme sprigs, lightly bruised
100g light soft brown sugar
100ml red wine vinegar
4 tablespoons of redcurrant jelly
Sea salt and freshly ground black pepper

Serves: 6-8

Heat the olive oil in a saucepan and gently fry the onions and thyme sprigs with some seasoning for 20 minutes, or until very soft and golden. Discard the thyme sprigs and stir in the sugar, vinegar and jelly.

Simmer for 6-8 minutes, or until the sauce is thick and jam-like. Pour directly into a sterilized jar and leave to cool.

NOTE: Once opened, refrigerate the jam for up to 2 weeks.

COUSCOUS

Tucking into Willow's Macaroni Cheese

Here's a lovely side dish I like to include with our BBQs.

Sweet Peppery Couscous

1 cup corn kernels

1/2 cup Couscous

Dill leaf

2 tblsp lemon juice

2tblsp butter

Cracked pepper

2 tblsp EV olive oil

200ml chicken stock (2 cubes)

Melt butter in pan, cook corn for a couple of minutes. Add stock and bring to the boil. Remove pan from stove. Sprinkle couscous evenly over corn and cover with a tea towel for about 5 minutes.

Add pepper, lemon juice, oil and sprinkle of dill (or herb of your choice). Stir. Serve hot or cold.