If we have any LA based Hungry Onion-ers out there, I would be game for a group cook day to batch cook her Chile crisp sauce.
In Marcella’s bolognese the meat is simmered in milk and then wine, and given that it’s delicious as written, I don’t change that.
Good reminder that someone asked for a Cooking From thread for Marcella Hazan a while back:
CHICKEN BRAISED WITH APRICOTS AND HARISSA p. 302
This is one of those homey dishes you can easily double so as to have a few extra meals tucked away in the freezer. The dried apricots are what originally drew me to this dish. As a young cook, one of my first successes was with a long cooked chicken. This recipe, though nothing like that one, conjures it in my imagination. I think it is the dried fruit. It acts as a natural tenderizer. So the chicken becomes fall apart tender, and the apricots disappear into the sauce.
4 Likes
