The Traveling Painting/ A Story of Art, Food and Friendship-with recipe for Hunter Style Chicken & Sausage

In my opinion,  Saturday afternoons lend themselves to strolling with my husband through an artsy town, coffee in hand, exploring the non-mainstream. It is said that you come across the most unique things when you’re not looking. In the past, my husband’s famous phrase was, “It doesn’t cost to look.” That was when we were dating; he now goes on record as saying, “It costs to look.”  

While browsing one afternoon in an eclectic shop, my husband pointed out a unique figurative painting. We duly agreed that the couple embracing in the image spoke to us visually, sensually, and emotionally. We asked a few questions and discovered the Artist was the store owner’s father.  Very interested, we saw ourselves in the image. The shopgirl called the Artist; we negotiated a price and procured the artwork. With heady excitement, we immediately headed home to hang it.

There was one small but significant issue. The Artist had not signed the piece. As this was original Art, I wanted it signed. I swiftly called the shop where we purchased it, and with permission, the Artist shared his phone number. We contacted him immediately.

After a delightful chat, we gleened that we lived close to Andrew Befumo (the Artist) and his wife, Janet. When they arrived home from wintering in Florida, they invited us over for cocktails, a private showing of his work, and to sign our painting. The perfect trifecta. The rest was Karma.

We have been friends for several years now. We visit, we eat, we talk about life and Art. Andy pours the drinks, usually Bourbon for the men and wine for us ladies. Janet does the appetizer and salad. In turn, I cook the main course and prepare dessert. After dinner, Janet is on clean-up while the rest of us head downstairs into the Studio to view the most recent paintings. There are many beautiful paintings of women. Andrew swears they come alive at night when he is sleeping. He is a man with a sixth sense; he can read your soul. It’s in his Art.

I love it when Janet can get him to play the piano for us. Such class. We are lucky to have “procured” the best Art of all, that of enduring friendship.

Janet does a terrific Chicken Cacciatore, but this week I’m bringing dinner. This time, I will prepare my version for them.

                                               Hunter Style Chicken & Sausage

                                             (Chicken Cacciatore with Sausage)

Serves: 4 to 6

Ingredients:

3 ½  lbs. chicken quartered, or 3 ½ pounds skin-on chicken pieces of choice

5 links of good quality Italian sausage (sliced in 1-inch pieces)

2 teaspoons Kosher salt

1 cup dried Porcini mushrooms

1 cup boiling water

¼ cup Canola oil

¼ cup Olive oil

½ pound baby Bella or Cremini mushrooms, cleaned and quartered

2 ounces Sweet Vermouth

2 cups chopped sweet onion (Vidalia or yellow will do)

1` small carrot finely diced

3 cups of chopped Italian plum tomatoes

1 tablespoon tomato paste

1 cup dry red wine

Red Chile flakes (optional)

1   1/2 tablespoons fresh thyme

1   ½ tablespoon of chopped Italian (flat leaf) parsley

Directions:

1.       Preheat the oven to 325 degrees F. Arrange the chicken pieces on a platter and pat to dry. Season well with salt. Set aside.

2.       Place Porcini mushrooms in the cup of boiling water. Let steep until mushrooms become soft. Strain the mushroom liquid through a sieve fitted with a coffee filter or cheesecloth. Reserve liquid, then chop mushrooms. Set aside.

3.       Warm the Olive and Canola oil in a heavy-bottomed pot; a Dutch oven works well. Brown the chicken parts in batches, skin-side down, until all the chicken is browned and skin crisped. Remove to a platter; set aside.

4.       Add sausage pieces to the same skillet, saute until browned on all sides. Add to platter with the chicken. Set aside. Pour off all but a thin layer of fat.

5.       Add the fresh mushrooms (baby Bella or Cremini) and cook until browned. Add the chopped Porcini and the red Vermouth, cook until all liquid is evaporated. Remove to a bowl and set aside.

6.       Add the chopped onions to the skillet with a salt sprinkle and some more Olive oil if needed. Cook until onions become translucent. Add the carrots, the chopped tomatoes, tomato paste, chili flakes (to taste), wine, and reserved mushroom liquid. Stir well and simmer.

7.       Toss the herbs with the mushroom mixture. Return to the skillet and stir. Place the chicken and sausage pieces on top with all juices. Cover with a lid. Cook for an hour and a half until chicken is fall off the bone tender.

Inspirations: This is a hearty and flavorful meal all in one pot. A great way to serve this is with polenta or rice. It pairs well with Arugula salad tossed with olive oil, sea salt,  fresh lemon, and Parmesan shavings.

To see Andy Befumo’s art, please visit: www.artbyandrewbefumo.com