It is a testament to my parents’ confidence in their ability to transmit their values to my sister and me that they were not threatened by Christmas. I was allowed to attend Christmas dinner at the Bartolinis, listen to holiday music on the radio, help my neighbor Rosemary decorate her Christmas tree, and go to the Lorenzano brothers home on Christmas Eve for a very small glass of Creme de Menthe. Maybe they knew it was unavoidable since we attended public school, but their liberal attitudes gave me the freedom to learn about Christmas, see how it was observed, and discover that in the homes of our Italian neighbors and friends, food played a central role at their family gatherings as well.
This Friday night as the last days of Chanukkah were approaching, and Norm and I had Shabbat dinner by ourselves, all I wanted was Chicken Cacciatore, the kind of hearty dish that Mrs. Bartolini might have made for Christmas Dinner. I felt lucky that I had those wonderful memories to call on and as I placed freshly made, piping hot latkes on my husband’s plate, and with no apple sauce in sight, he used the latkes to soak up the sauce of the Chicken Cacciatore. The next night our friends joined us for a Christmas Concert where Norm was singing in the choir, and afterwards we went to one of our local kosher dairy restaurants for “Toastim.” Without giving it much thought my parents instilled a love of Judaism that doesn’t prevent me from being able to appreciate the beauty of Christmas.
Chicken Cacciatore
6 Chicken Thighs, legs attached
1 1/2 tsp salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour, for dredging
4 tablespoons olive oil
2 large red bell peppers, chopped
1 large brown onion, chopped
1 lb. white mushrooms, halved
4 garlic cloves, finely sliced
3/4 cup dry red wine
1 – 28-oz can crushed tomatoes
3/4 cup chicken stock
1 tsp chili flakes
1 1/2 teaspoons dried oregano
Sprinkle the chicken pieces with salt and pepper and then dredge the chicken pieces in the flour, shaking off excess. In a large pot, heat the oil, add the chicken pieces to the pan and brown over high heat, about 5 minutes per side. Avoid crowding, browning in two batches if necessary. Transfer the chicken to a plate and set aside. Add the chopped bell peppers, onion, and garlic to the same pan and sauté over medium heat for about 5 minutes. Add the wine, crushed tomatoes, chicken stock, garlic, chili flakes, and oregano. Add the chicken pieces back to the pot, and the mushrooms, making sure the sauce covers everything. Bring the pot to a simmer and cook, covered, over low heat for about 1 1/2 hours. Taste and adjust seasoning. Serves 4 generously.
Enjoy,
Irene
December 17, 2012 at 4:19 AM
What a lovely post.
December 17, 2012 at 7:45 AM
Thank you Elizabeth!! I love that you read them!!! This recipe was easy and perfect for Shabbat. Leave out the mushrooms though!!
Love,
irene
December 16, 2012 at 11:09 PM
Love it!
Take care. Ruth
December 17, 2012 at 7:42 AM
Thank you Ruth!! The dish is easy and really good.
All the Best,
Irene
December 16, 2012 at 6:48 PM
It never ceases to amaze me how I feel that we are sisters from different parents and different coasts. I too grew up with Italian neighbors, Linda Viterbo, next door to us. They always invited me to decorate their beautiful tree and fireplace mantel, drink hot apple cider and eat cookies. They are such sweet memories.
Health, laughter and dreams come true for the new year,
December 17, 2012 at 7:44 AM
Thank you Estelle,that’s SO nice and it means a lot to me. I am more surprised that you had an Italian neighbor? Here in L.A.?
Amen!!
I love having you comment and really appreciate it.
Irene
December 16, 2012 at 3:30 PM
Wonderful yummy chicken dish.i agree that the spirit of Christmas ( music ) etc… Is wonderful and enjoying music that Is upbeat and lively while dipping pancakes oh so delicious. You go girl!!!!!
December 16, 2012 at 3:33 PM
Thanks Denise!! You can make this!!!!!! Next year we will have to do something here!
Irene