Chicken katch tora. Salute. I lived on an olive oil farm in Tuscanyany and we used to make this most amazing chicken catch to recipe. Now I like to use the whole chicken, break it down. You can use thighs if you just want to use thighs. That was our secret weapon, chef dust. That’s what we used in Tuskanyany. It’s my version of it. I like to keep the jacket on the garlic. It prevents it from burning. We just let that rock in there. Add some sage till it gets crispy. Delaze onions, garlic, shallot, uh some crushed Italian tomatoes or California tomatoes. Pop a lid on low and slow. Serve it over palenta or risoto in this case. The only thing we forgot was some olives, but it was still amazing.
4 Comments
Where can I get the dust?
That seasoning looks good, where can I buy it?
🤤🤤🤤
Looks fantastic and so simple