Once again, Easter came and went. Life here has turned very quickly back to its normal hectic happening, and with that for me the question “what to cook for the family and what to post on my Blog” became a sort of minor issue.
Instead of going to sleep at night I lay awake thinking what to shop, cook etc. etc. I wanted to go away for a little while from my Indian dishes – like going international; to places where we had been in the past and where we sampled the local food.
So, Chicken jumped into my mind (I love chicken, cooked any which way!) So, one quick look into my freezer and having found a pack of Drumsticks I then opened my fridge and found a freshly opened bottle of Capers. And with that my memory jumped back just a few years ago when Jo and I once again were staying in Florence, this beautiful city. During that holiday friends took us in their car out into the Tuscan country site past the little town of Cortona to the beautiful Convent de Le Celle, which is a 13th-century Franciscan Convent located in Le Celle, just outside Cortona. A visit never to be forgotten – so beautiful and peaceful.
On the way back we then briefly stopped in Cortona for a light lunch and when I saw this dish, Chicken with Capers, I simply had to try it. I love Capers and use it quite often in my cooking, especially with fish, eggs, etc. And also I had just seen the courtyard walls at Le Celle covered with Capparis spinosa, the caper bush but unfortunately for me the fruit was not matured enough to be picked.
Now back home here in Kerala I now like to cook this dish whenever I am able to find a jar of capers.
So, not to leave you too long in suspense, here is my re-creation of this delicious dish, which I named simply:
‘TUSCAN CHICKEN WITH CAPERS’ or memories of Le Celle!
For 2 people you will need:
4 chicken drumsticks (or more, if you are hungry)
1 large Onion, finely minced in your Mixy
Some salt and black pepper
Minced parsley, a very generous amount, app. ½ cup or so
2-3 Tbsp. of well-rinsed capers (whole)
Chicken broth, app. 1 ½ cup
3 Tbsp. of white wine vinegar
2 Tbsp Olive Oil
Some extra parsley for decoration.
How to cook:
Heat your Wok with ½ the oil over medium heat, add the minced onions with a sprinkling of salt, and cook until soft. Stir once in a while.
When cooked transfer onions to a plate. Add remaining oil to Wok and turn up heat slightly.
Now add your Chicken drumsticks (I like to rub them lightly with a mixture of salt and black pepper) and gently fry those all around until they are nicely golden. Remove and also keep on a plate.
Add onion puree, parsley and the capers to Wok, stir and cook for 2-3 minutes. After this add broth and vinegar (check, you might want to use a bit more or less of vinegar – depending on your personal taste), followed by the chicken drumsticks and their juices.
Gently stir, cover, keep heat on low and simmer until cooked to your liking.
Creamy mashed potatoes and some slightly steamed vegetables taste particularly good with this.
Guten Appetit, my friends,