Hunter's-style chicken

Chicken second courses

I’ve skewed pretty heavily toward comfort food dinners of late, despite, or perhaps because of, my long workdays and the fact that a stubborn bug I thought I’d conquered has come back with a vengeance. The dishes that appeal to me these days are the culinary equivalent of a big chunky sweater, a fleece blanket, a roaring fire sending forth the earthy aroma of woodsmoke, something to force the chill from my bones and warm me to my toes. Braises and stews, creamy starchy sides, our enameled cast iron cookware has gotten a workout. I wrote up a spin on Mario Batali’s “cacciatore” ages ago on my blog, and with a Pat’s Pastured Poulet Rouge in our fridge, one of many goodies we brought home from Saturday’s Wintertime Farmers’ Market in Pawtucket, I decided a do-over was in order. There’s a bit of prep involved at the start, breaking down the bird, browning it in batches, soaking dried mushrooms and sautéing fresh, building layers of flavor in your pot, but once everything is in the oven with its parchment cap in place, you can kick back with a Negroni and enjoy the aromas wafting your way. Served over a creamy parmesan polenta, this is comfort food of the highest order. - lastnightsdinner

Oct. 1, 2021, 11:49 a.m.