The store is called Hyper-Coop, as opposed to the smaller Coop's that are located in towns like Spello and Trevi. Dr. C. is not a shopper, so I take the cart and maneuver it as fast as I can through the aisles (picture supermarket sweep but Italian style) so we can get in, get out and get on the road. We fill in with other things here in town, but for big shopping we head to Perugia.
|Left to right, Aleandra, my Mom probably pregnant with me, and my Nonno Giuseppe Pasquini|
Nonna's Chicken Cacciatore
Serves 4 to 6
One 2 1/2 to 3 pound whole organic chicken cut into pieces
salt and pepper
2 tablespoons extra virgin olive oil
1/4 cup diced pancetta
3 garlic cloves, sliced
1 tablespoon chopped fresh rosemary
1/4 cup red wine vinegar
Wash the chicken in cold water, and cut the breasts in half, so there are 4 pieces.
Pat the chicken dry, season liberally with salt and pepper (like a dry brine)
Cover with paper towels and put into the refrigerator for at least 2 hours, and up to 8 hours.
In a large skillet, heat the oil, and saute the pancetta until it is crispy.
Add the chicken to the pan, and brown on all sides, turning frequently. While the chicken is browning, add the garlic and rosemary to the pan.
When the chicken is browned on all sides turn up the heat and add the vinegar. Bring to a boil, lower the heat, cover and cook another 10 to 15 minutes until the chicken is cooked through.
Serve the chicken with rosemary roasted potatoes, and your choice of green vegetable or salad.
|Olive oil, rosemary, sliced garlic, and potatoes, roasted at 400 for about 40 minutes turning occasionally till crispy|
|So I ate my entire piece of chicken, and loved it; it was juicy, tender, and most of all close to the real deal.|