The 1970s arrived on the tail of the Stonewall Riots and the queer movement was bigger than ever.

For that version, the chef brines the chicken, dries it out for a few hours in the refrigerator, and stews it in a combination of veal and poultry stocks — seasoning it with a homemade peperonata with Peppadew peppers, olives, and dried Piment d'Espelette.In this more home cook–friendly recipe, he skips the brining and drying steps and, instead of making prepared peperonata, simply adds the peppers and olives while the chicken.

braises in wine.What is the best liquid for braising chicken?.Braising chicken in stock is a tried-and-true approach, but here, Carmellini opts to braise with wine (specifically, a. dry white.

), which adds a lovely complexity of flavor to the dish.Part of the reason wine works so well for braised meats is that it's fairly acidic, which is a nice way to counterbalance the rich, savory flavors.

(Carmellini also stirs in a splash of red wine vinegar right before serving for the same reason.).

Do I need to brown the meat before braising?.“There are truffles that grow in Iran.

This is a dish you’ll see with mild mushrooms growing in northwestern Iran.Truffles growing there, too.

Mushroom cultivation has skyrocketed in the last forty years in Iran.”.In season and in America, Morgan is devoted to the company.