-
1
Wash the chicken pieces and pat dry with paper towels.
-
2
Mince your garlic and finely chop an onion and set aside.
-
3
Julienne carrots and slice mushrooms and set aside.
-
4
Slice the sopressata into six or so half-moon slices.
-
5
In a large pot or Dutch oven, heat oil over medium-high heat.
-
6
Brown the chicken (about 3 minutes per side, skin side down first).
-
7
Take the chicken out of the pot and let it hang out on a plate nearby.
-
8
Its sometimes easier if you take the chicken off the heat when youre flipping it or taking it out of the potI use tongs for this.
-
9
Pat the oil and fat dry with paper towels until most of it is absorbed, then add the butter.
-
10
Scrape all or most of those delectable bits off the bottom.
-
11
Cook the onion over medium-low, 1 minute.
-
12
Add the garlic and cook 4 minutes longer.
-
13
Stir in salami.
-
14
Place the chicken pieces back in the pot on a bed of onions and garlic, skin side up.
-
15
Pour the stock and wine over the chicken.
-
16
Heat until boiling, and then turn down to a simmer.
-
17
Let it all hang out for 20 minutes, covered.
-
18
Add the carrots, cook another 10 minutes.
-
19
Add the mushrooms, cook another 10, making sure as you are adding that almost everything is submerged.
-
20
Then add the rice, and cook for an additional 20 minutes.
-
21
The liquid should be all (or mostly) absorbed by now.
-
22
Serve, either mixed together or a little separated in a huge casserole dish.
-
23
You should definitely have enough for leftovers, though my family loves it so much we never do.
-
24
I hope you enjoy!
