Rosemary Chicken with Garlic from Tuscan Women Cook by Coleen Kirnan
I was sent a free copy of Tuscan Women Cook by Coleen Kirnan at no charge by the publicist. All opinions are my own.
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About Tuscan Women Cook:
Tuscan Women Cook celebrates the food, wine, and culture of the Val d’Orcia in the rolling hills of Tuscany, south of Siena. In week-long hands-on classes, guests learn to cook authentic Italian dishes from some of the best cooks in Italy, the grandmothers or “nonne” of the village of Montefollonico. In this cookbook, these extraordinary women share family recipes that are passed from one generation to the next. The authors have assembled over 50 recipes collected over the years in the village. These recipes were generously shared by the nonnas and chefs of Montefollonico. The recipes capture the deep food traditions of Tuscany.
About the Author:
Los Angeles-based Coleen Kirnan and Rhonda Vilardo are two inventive business dynamos who decided to take a career risk that changed their lives. In 2016 they purchased Tuscan Women Cook, a unique culinary immersion vacation where participants learn to cook authentic Italian meals from legendary women in the Tuscan village of Montefollonico. This change in career has been extremely rewarding, both personally and professionally, for both women. This is their first cookbook.
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For more information on Tuscan Women Cook, visit their website
My Opinion:
This cookbook comes out of a cooking immersion program in Tuscany that I would so love to be able to attend but I will have to be satisfied with the cookbook. Maybe someday… The recipes are set in chapters as you would expect: antipasti, zuppe, pasta, carne, verdure, dolci, salse. It’s not a massive book but it delivers with plenty of quality recipes for lovers of the food from Tuscany.
The recipes, as far as I have sampled and read, are well written and easy to follow. I was pleased to see a lot of beautiful, color photos in the book. Not every dish has a photograph but there are plenty to help a cook see the realized dish. To me this is a vital feature in a cookbook – especially when you are cooking something unfamiliar and you don’t know if you have produced it correctly.
I had a small mix up in the book being delivered to me (not any fault of the author or publicist) so I have not had it long enough to try many recipes but I have looked through it from cover to cover. I am looking forward to trying many of the recipes.
Rating:
4.5
Rosemary Chicken with Garlic
Serves 4 – 6
- 1 whole chicken cut into 10 pieces or 10 pieces chicken – legs and thighs
- salt and pepper
- 3 – 4 TBS extra virgin olive oil
- 5 – 6 large sprigs of fresh rosemary
- 3 – 4 garlic cloves finely chopped
- 1 cup white wine
- Season the chicken pieces on all sides with the salt and pepper.
- Place the chicken, skin side down in a large saute pan or skillet.
- Drizzle the chicken with the olive oil and nestle the rosemary and garlic around it.
- Cover the pan and place it over medium high heat. Cook the chicken for about 10 minutes. Turn the chicken and continue cooking, covered for an additional 10 minutes checking every few minutes to make sure it does not burn.
- Turn the chicken again, and cook for an additional 5 – 10 minutes.
- Turn the chicken once more.
- (I removed the chicken prior to the next step to make deglazing easier)
- Add the wine to deglaze the pan by scraping any brown bits.
- (I returned the chicken at this point.)
- Spoon the sauce over the chicken pieces and let them cook, uncovered for an additional 15 minutes.
- Transfer the chicken to a warm platter and spoon the sauce over the top. Serve immediately.
How Was the Rosemary Chicken with Garlic?
It was super yummy. In fact, it smelled heavenly while it was cooking. It was one of those meals you knew was going to be delicious because it just smelled so very good as it was being made. And it was. The sauce was rich and full of rosemary flavor. This is definitely going to become a favorite much like a similar dish I have been making for years, chicken fricassee. The main differences between the two are – the fricassee calls for the rosemary to be chopped and for anchovies to be added. Despite their similarities they are very different dishes.
