In my Southern-Jewish family, we always ate brisket on Rosh Hashannah (ten great Jewish holiday recipes are here). Now that I’m raising a family, we spend the Jewish holidays with friends. I miss my grandparents, especially my grandmother’s cooking. But I feel excited, too: I love to make new traditions for my own kids. Which brings me to that delicious, warm, and homey plate of stewed chicken with white beans, tomatoes, and polenta over there. It’s what I ate for dinner last night at the ceremonial Rosh Hashannah dinner at my friend Betsey’s house. She calls it “Bubbe’s chicken” because bubbe is the Hebrew word for grandma, and the dish is truly evocative of what Jewish grandmothers the world over like to cook. Here’s how to make it.
Betsey says: “This richly-flavored chicken casserole was inspired by my Jewish grandmother’s roasted chicken, which we ate every Friday night when I was growing up. It’s a more modern version, with grown-up flavors, but it’s still incredibly comforting–perfect for a cold winter night with family and friends.”
2 /2 to 3 pounds chicken thighs
1 tablespoon of butter
1 tablespoon of olive oil
2 medium onions,diced
2 cloves of garlic, minced
2/3 cup white wine
2 teaspoons herb de provence
1 teaspoon sage
1 cup of chicken stock
2 15 ounce cans white cannellini beans
4 carrots, peeled and sliced into thin rounds
2 tomatoes, diced
Preheat oven to 350.
In a wide flat 3 quart dutch oven over medium-high heat, melt butter with olive oil. Add onions and saute until starting to brown, about 5 minutes. Add garlic and cook 2-3 more minutes, until onions are golden brown. Pour onions and garlic out of pan and reserve.
In the same pan, reduce heat to medium and add 3 T more olive oil. When hot bun not smoking, add chicken thighs. Pan-fry until brown, flipping halfway through, about four minutes per side or 8 minutes total cooking time. Pour in the wine. Sprinkle the herbs de provence and sage over all the chicken thighs. Let simmer for about six minutes.
Add 1/2 cup of the chicken stock, white beans, carrots, and tomatoes to the pan. Bake for 30 minutes. Add remaining 2/3 cup chicken stock and continue to bake for another hour.