This putach recipe was originally made with squirrel, but you can just as easily make it with chicken, like I originally did. I recommend using chicken dark meat. The original recipe appeared in Girl Hunter, by Georgia Pellerini.
Prep Time 30minutes
Cook Time 2hours
Total Time 2hours30minutes
Author Georgia Pellegrini, Girl Hunter
1 1/2poundsbone-in chicken thighscut in half with a meat cleaver
Freshly-ground black pepper
4portionscooked pasta or rice
Heat the oil in a heavy bottomed pot over low heat. Add the onion and sprinkle with a little salt. Sweat the onions until they are translucent, about 15 minutes.
Add the chicken and garlic cloves, browning slowly for about 10 minutes. Season liberally with salt and pepper.
Add vinegar, water, and rosemary. Cover the pot with foil and cook slowly over low heat for 2 hours. When the meat is tender and falling off the bone, the dish is done. Season with more salt and pepper to taste. Serve with over pasta or rice.