Photo by Eugenia Bone
Provenance of Dish
This is a dish from Abruzzi that I ate growing up. The original version was published by my father in Italian Family Cooking in 1971.
The addition of hedgehog mushrooms works very well, but you could substitute porcini, too (I have). The beauty of the dish is it is one pot, and basically you get it assembled and you don’t fuss with it except to add the mushrooms half way through cooking. This is great with roasted potatoes and a green salad.
1 3-pound chicken cut in serving pieces
¾ lb hedgehog mushrooms, left whole if small, cut in half if large
¾ cup sliced white onion
1 scant tablespoon sliced garlic
2 springs fresh tyhyme
12 peppercorns, crushed
1 small hot pepper (optional)
1/2 pound prosciutto or bacon sliced ½ inch thick
½ cup dry white wine
½ cup water
Place the chicken in a pot of salted water to cover for 1 hour (about as salty as the sea). Rinse, drain and dry the chicken.
Arrange the chicken pieces in one layer in a skillet. Add the onion, garlic, whole cloves, thyme, peppercorns and red pepper. Cut the prosciutto or bacon into small cubes and sprinkle over the chicken. Add the wine and water. Do not salt. Cover and simmer for about 20 minutes, then add the mushrooms. Simmer another 20 minutes. (If the sauce looks very dry you can add a little more water or a mix of wine and water). Uncover and cook briefly over a high heat until the sauce is reduced slightly.
Great served hot or at room temperature.