Substitute 1 (3- to 31/2-pound) chicken, cut into serving pieces with the breast halves cut into 2 pieces, for the pork. Cook chicken on Low for 6 to 8 hours or on High for 3 to 4 hours or until chicken is cooked through, tender, and no longer pink.While using juniper berries is common in Italy, it’s so uncommon here that they are difficult to find. However, juniper is the primary flavor in gin, so that’s an easy adjustment to make. This stew is also flavored with heady wild mushrooms and white wine.
Makes 4 to 6 servings | Active time: 20 minutes | Minimum cook time: 31/4 hours in a medium slow cooker
1 ounce dried porcini mushrooms
11/2 cups Chicken Stock or purchased stock
21/2 pounds country ribs, cut into 3-inch segments
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
1/2 cup dry white wine
2 tablespoons gin
2 anchovy fillets, minced
1 tablespoon chopped fresh marjoram
2 teaspoons cornstarch
Salt and freshly ground black pepper to taste
1. Combine porcini mushrooms and stock in a saucepan, and bring to a boil over high heat, stirring occasionally. Soak mushrooms for 10 minutes, pressing mushrooms down with the back of a spoon to keep them submerged. Drain mushrooms, reserving soaking liquid, and chop mushrooms. Strain soaking liquid through a sieve lined with a paper coffee filter or a paper towel. Set aside.
2. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil pork for 3 minutes per side, or until browned. Transfer pork to the slow cooker, and pour in any juices that have collected in the pan.
3. Heat oil in a small skillet over medium-high heat. Add shallot and garlic, and cook, stirring frequently, for 3 minutes, or until shallot is translucent. Scrape mixture into the slow cooker.
4. Add mushrooms and soaking liquid, wine, gin, anchovies, and marjoram to the slow cooker, and stir well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until pork is tender.
5. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold water in a small cup. Stir mixture into pork. Cook for an additional 15 to 20 minutes, or until juices are bubbling and slightly thickened. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute 1 (3- to 31/2-pound) chicken, cut into serving pieces with the breast halves cut into 2 pieces, for the pork. Cook chicken on Low for 6 to 8 hours or on High for 3 to 4 hours or until chicken is cooked through, tender, and no longer pink.