PETTO DI POLLO CON CIPOLLE E TIMO or CHICKEN BREATS WITH SHALLOTS, SUNDRIED TOMATOES AND THYME


Sunday morning and the rain is just pouring down, our dog refuses to go out (and so do I) and the little light that manages to enter the windows is depressingly sparse. So now is the moment to light some candles, turn on the oven and start having fun in the kitchen!. I had planned to write something on rosemary and its role in Italian cooking for Kalyn’s Kitchen’s Weekend Herb blogging but I cannot possibly make any nice photos of the flowering rosemaries that I wanted to show in this rain so I have changed plans and I will write about it from an personal angle instead. When I wrote my Ph.D. thesis I had to do research that covered many fields and one of these was old husbandry books and botanical works from the Renaissance. It was very interesting and often quite funny to read how herbs and flowers were used but what I liked the most was the continuity that I found; I use herbs in the same ways as women, and men too for that matter, did five hundred years ago and I always had had a weak spot for this feeling of participation that this kind of discoveries give me. I share something with all these people who has lived in this world before me and I find the realization that nothing is new under the sun comforting. Traditions ARE comforting (and sometimes dangerous) but when it comes to food, and in this case herbs, I not only find them comforting but also inspiring, especially when you take a look at Renaissance recipes where you find certain combinations of different tastes that now are very far away from our menues. I have a very modest collection of old cookery books, some are orginal editions, some are facsimile editions or editions where the recipes have been adapted to more modern standards and I think I will try to post some of the best dishes here but first I will have to try them on myself, it could be an interesting way to spend a rainy Sunday afternoon in the kitchen… But today I will post a modern recipe that at least includes ONE herb!





PETTO DI POLLO CON CIPOLLE E TIMO or CHICKEN BREATS WITH SHALLOTS, SUNDRIED TOMATOES AND THYME

1 whole chicken breast
10-12 shallots
2 chopped sundried tomatoes in oil
1 branch fresh thyme
1 clove of garlic
Salt
Black pepper
Olive oil
White wine if you want

– Peel the shallots, quarter them and fry them gently with the garlic, thyme and the olive oil.
– Cut the chicken breats in pieces and when the shallots are getting golden you add them and the chopped sundried tomatoes. Add some salt and pepper and, if you want, some white wine.
– Let it cook for 10-15 minutes before you sprinkle some more fresh thyme over it and serve.

L