Even here in Texas, it’s gotten cold. The kind of cold where you have to switch from the A/C to heat. The kind of cold that you need socks every day. The kind of cold that means sweaters, scarves, boots, and even coats. Most people around the country right now are lamenting this shift in weather. But I have a confession: I love it. I lovelovelovelovelovelove LOVE it. I’m one of those aberrations, someone who likes this change in seasons. I’m a person who, when she says she likes four distinct seasons, actually means it. I mean, I have some love for the great things the various seasons present—Winter snow that glistens in the sunlight, Spring flowers, Summer breezes and BBQs. But Fall chill, leaves in every color of the rainbow, and the other glorious changes outside my door? I wait for it every single year.
That first, stiff, cold snap in late Fall; well, it makes me happy. I am a big believer that hot weather, well, it sucks. No matter what people say about wanting it hotter outside, I think hot weather is far worse than cold weather. That’s because you can only take off so many clothes before you consider peeling your skin off just to cool down (and people would probably stare, and not for good reasons). In cold weather, you can just add layers! And if you have begun to “find” some extra cold-weather weight (a-hem, not that I would know anything about that), well, then the layers are your friend for many reasons. Crunchy leaves, brisk cold breezes, great attire, and of course, even better food. COMFORT food starts a-callin’. Comfort food like this Chicken with Sweet Peppers.
And with the cold weather beckoning on this cold, blustery day, I decided that the perfect way to warm up would be this comforting, braised Tuscan chicken recipe. I love this dish. It says “love” with wafting smells of rosemary, onion, tomato, and beautiful chicken thighs (that dark meat is the key!). It says love with each and every forkful you eat. It says love to each person who you serve it to. Or to yourself. Heck, we all need to love ourselves, too, right? So dig in, and know that slowing down and cooking something this satisfying speaks volumes to anyone lucky enough to be on the receiving end of this plate.
Can’t you just feel the chill outside and the warmth inside? Where’s my fuzzy sweater?
Lucia’s Chicken with Sweet Peppers (Il Pollo ai Peperoni di Lucia)
We were so fortunate to learn this and other delicious recipes from the lovely Stefania Balducci on a trip to Tuscany a couple years ago (now THAT was a trip full of all kinds of comfort!). Her genuine nature, desire to share all that the local harvest had to offer, and fun and easy way about her, made it impossible not to want to start cooking, and eating, and drinking with anyone that walked through her door. If you are ever fortunate enough to make your way to that region, you MUST consider staying at her great little getaway called Le Fate. You can check out her cookbook here. And of course, take a cooking class with her while you’re exploring the Chianti region! What an experience!
It all started with a simple and rustic chicken dish. I admit that the beauty of these types of recipes is that you can play with the ingredients based on what you have on hand. In my version, I’ve used red wine instead of white, and added herbs and maybe a little extra garlic (more garlic is ALWAYS good). I served it over quick polenta with parmesan cheese and olive oil, which is a great alternative to rice or potatoes, especially when making an Italian dish like this one. I think that this is the recipe that made me truly appreciate that delicious food doesn’t have to be fussy; that comfort in all its’ simplicity can make you feel as secure as a big bulky sweater, a roaring fire, and a cold Fall breeze. I hope you feel as comforted as I do when this dish hits the table on a cold day.
Ingredients:
- 2 tbsp. olive oil (I had bacon fat on hand, and used this instead–yum!)
- 1 carrot, chopped into 2 inch pieces
- 1 stalk celery, chopped into 2 inch pieces
- 1 medium onion, chopped into 2 inch wedges
- 1 clove garlic, finely chopped
- 6 boneless, skinless chicken thighs
- 2 red bell peppers, cored, seeded and chopped into 2 inch pieces
- 6 ripe, medium tomatoes, quartered; seeds included
- 1/2 cup red wine
- 1 spring rosemary
- 4 sprigs thyme
- Salt and pepper to taste
1. Heat olive oil in large Dutch oven over medium high heat (or bacon fat, in my case!).
2. Add carrot, celery, onion and garlic, and sauté until softened, about 10 minutes.
3. Reduce heat to medium and add chicken to pan. Add salt and pepper to chicken, and brown the meat.
4. Add wine and cook until the liquid is nearly evaporated, about 10 minutes.
5. Reduce heat to low and add peppers, tomatoes and herbs, Cover and cook on low heat for 25 minutes, adding water as needed to keep sauce liquid.
(note: I generally wind up cooking this dish for up to 90 minutes to get all of the flavors meld, and let the peppers and tomatoes begin to break down to incorporate into the sauce)
6. Serve over polenta, or any other starch that helps capture and soak up the golden, delicious sauce.
What is YOUR go-to comfort food during these cold months?
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