|Prized cookbook autographed by Massimo Capra|
Fast forward to last week. My family was looking at venues for a party we are to host next year, and one of the venues under consideration is catered by Oliver & Bonacini. Not surprisingly, I was rooting hard for this venue, but alas, for a number of reasons we are going with a different place. Catering by my dream team was not in the cards after all. To soothe my disappointment, I decided to fetch my 3 Chefs cookbook and try one of Michael Bonacini's recipes, as if that would somehow make up for my loss. Well, some people practice "shopping therapy;" I call this "cooking therapy."
I decided to try the Country Style Pot Roast Chicken with Sherry because it seemed less intimidating than all the other recipes. Instead of a whole chicken, I decided to use only chicken thigh because that's the part of the chicken I like best anyway. I also had to substitute a couple of the ingredients because I couldn't find them at my local store. Instead of sherry vinegar, I just used plain old red wine vinegar, while pearl onions were replaced by chunks of Vidalia onion (about 2 onions). Of course, the following week I went to McGinnis Sisters and saw pearl onions there, when I no longer needed them. Go figure. In any case, the cooking itself wasn't too bad, although I had to split the batch in half because my pot wasn't big enough to hold 3.5 lbs of chicken plus all the other ingredients. And the result? I was floored. Bonacini is so successful for a reason - the guy can come up with a darn good recipe. Everything from the tartness of the juice and the articoke hearts to the slight crispiness of the chicken skin from broiling was divine. I will most definitely have to try this again soon.
|Chicken in the pot|
|Country Style Pot Roast Chicken with Sherry|
|Dinner is served!|
Recipe courtesy of: