Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 4 ounces pancetta, finely diced 1 large clove garlic, minced 1 yellow onion, 1/2 –inch dice 1 large carrot, ½-inch dice 1 celery stalk, ½-inch dice 1 bay leaf ½ teaspoon ground coriander ¼ teaspoon ground cloves 2 ¼ pounds skinless, boneless chicken thighs, cut into 1 1/2 –inch pieces 2/3 cup Amarone or white Soave wine 3 tablespoons tomato paste 4 cups peeled, seeded and chopped canned tomatoes Salt and freshly ground black pepper Prepared polenta (3:1 ratio water to polenta)
In a large saucepan, warm the butter and olive oil over medium heat. Add the pancetta and cook until golden, 7 to 9 minutes. Add the garlic, onions, carrot, celery, bay leaf, coriander and cloves and cook over low heat until the vegetables are soft, 12 to 15 minutes. Add the chicken and cook stirring occasionally until lightly colored, 5 to 7 minutes. Add the wine and simmer 3 minutes. Stir in the tomato paste and cook, 2 to 3 minutes. Add the tomatoes, salt and pepper and cook, partially covered until the sauce thickens, about 1 hour. If it gets dry, add water.
Season to taste. Remove bay leaf.
To serve, place the hot loose polenta on a large shallow serving dish. Make a well in the center and spoon the chicken and tomatoes into the center. Serve immediately.
P.S. Did you make this recipe? I’d love to see it! Just tag #WeirCooking when posting a photo of your recipe on Instagram and make sure to follow me, @chefjoanneweir.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!