Another winner in the comfort food category, so succulent braised in white wine for a velvety "zumi" (sauce) with the creamy chickpeas. Just delicious. The fennel seeds and bay leaves lend a very aromatic sense to this dish. I made this with a large pork shoulder, but I can also imagine how nice this would be with a large grain fed chicken or chicken pieces, maybe bone - in thighs.
Pre-heat oven to 325F degrees
Crush together: (in a mortar and pestle or grinder, not too fine though)
1.5 tsp. crushed chili pepper flakes
1 tbsp. whole black peppercorns
1 tbsp. fennel seed
1.5 tbsp. course salt
Rub this mixture onto the meat covering all. I like to cut the meat into very large chunks so the seasoning gets onto more of the surfaces and into the crevasses. Let it sit in the fridge for a couple of hours if you can.
Brown meat on all sides in a large Creuset type pot that will eventually go into the oven. Once done, remove the meat from the pot and set aside. Discard most of the rendered fat and continue to brown:
1 large onion, chunked
1 whole head of garlic, cut in half crosswise
4 or 5 bay leaves
Once well combined and slightly golden, add the meat back to the pot and add:
2 cups of dry white wine and 2 cups of water. I like to spritz a bit of Bovril chicken stock into the "zumi" for depth. The meat should NOT be covered with liquid. This is a braise.
Cover the meat with parchment paper (push down onto the food, keeps steam in) and seal on the pot lid. Transfer the pot into the oven and let cook for about an hour. Turn the meat, and keep cooking for another 1.5 to 2 hours until the meat is pull - away tender. At this point, add 2 cans of chickpeas into the pot for another 15 minutes or so, till warmed through. You can mash them a bit before or keep them whole.
Serve this in bowls all by itself or on top of rice. Garnish with chopped parsley combined with tons of lemon zest. The "zumi" is fabulous, and could easily be sopped up by a nice baguette, or simply slurped.
Leftovers make a terrific taco filling!
I am salivating at the thought...
Pre-heat oven to 325F degrees
Crush together: (in a mortar and pestle or grinder, not too fine though)
1.5 tsp. crushed chili pepper flakes
1 tbsp. whole black peppercorns
1 tbsp. fennel seed
1.5 tbsp. course salt
Rub this mixture onto the meat covering all. I like to cut the meat into very large chunks so the seasoning gets onto more of the surfaces and into the crevasses. Let it sit in the fridge for a couple of hours if you can.
Brown meat on all sides in a large Creuset type pot that will eventually go into the oven. Once done, remove the meat from the pot and set aside. Discard most of the rendered fat and continue to brown:
1 large onion, chunked
1 whole head of garlic, cut in half crosswise
4 or 5 bay leaves
Once well combined and slightly golden, add the meat back to the pot and add:
2 cups of dry white wine and 2 cups of water. I like to spritz a bit of Bovril chicken stock into the "zumi" for depth. The meat should NOT be covered with liquid. This is a braise.
Cover the meat with parchment paper (push down onto the food, keeps steam in) and seal on the pot lid. Transfer the pot into the oven and let cook for about an hour. Turn the meat, and keep cooking for another 1.5 to 2 hours until the meat is pull - away tender. At this point, add 2 cans of chickpeas into the pot for another 15 minutes or so, till warmed through. You can mash them a bit before or keep them whole.
Serve this in bowls all by itself or on top of rice. Garnish with chopped parsley combined with tons of lemon zest. The "zumi" is fabulous, and could easily be sopped up by a nice baguette, or simply slurped.
Leftovers make a terrific taco filling!
I am salivating at the thought...
