Chicken with Wine, Tomatoes and Mushrooms (Pollo Alla Caccia recipe
ingredients
15 g (1/2 oz) 1 Tbs Butter
2 Tbs Olive oil
2 Garlic cloves, crushed
2 Spring onions (scallions), finely chopped
175 g (6 oz) 1 1/2 cups Mushrooms, sliced
2 kg (4 lb) Chicken, cut into serving pieces
Salt and pepper to taste
175 ml (6 fl oz) 3/4 cup Dry white wine
50 ml (2 fl oz) 1/4cup Chicken stock
6 Medium tomatoes, blanched, peeled, seeded and chopped
1 Large bay leaf
2 tsp Beurre manie (one part butter and two parts flour blended)
1 Tbs Chopped parsley
2 Tbs Olive oil
2 Garlic cloves, crushed
2 Spring onions (scallions), finely chopped
175 g (6 oz) 1 1/2 cups Mushrooms, sliced
2 kg (4 lb) Chicken, cut into serving pieces
Salt and pepper to taste
175 ml (6 fl oz) 3/4 cup Dry white wine
50 ml (2 fl oz) 1/4cup Chicken stock
6 Medium tomatoes, blanched, peeled, seeded and chopped
1 Large bay leaf
2 tsp Beurre manie (one part butter and two parts flour blended)
1 Tbs Chopped parsley
method
1. Melt the butter with the oil in a flameproof casserole. Add the garlic and spring onions (scallions) and fry until they are soft. Add the mushrooms and fry for a further 3 minutes. Transfer the vegetables to a plate.
2. Add the chicken pieces to the casserole and fry until they are evenly browned. Stir in the seasoning, wine, stock, tomatoes, bay leaf and vegetable mixture, and bring to the boil. Reduce the heat to low, cover and simmer the mixture for 40 to 50 minutes, or until the chicken pieces are cooked through and tender. Remove from the heat and transfer the chicken pieces to a warmed serving dish. Keep hot.
3. Return the casserole to moderate heat and boil the sauce until it has reduced slightly. Stir in the beurre manie, a little at a time, and cook for a further 2 to 3 minutes, or until the sauce is smooth and fairly thick. Remove from the heat and discard the bay leaf.
4. Pour the sauce over the chicken, sprinkle over the parsley and serve at once.
2. Add the chicken pieces to the casserole and fry until they are evenly browned. Stir in the seasoning, wine, stock, tomatoes, bay leaf and vegetable mixture, and bring to the boil. Reduce the heat to low, cover and simmer the mixture for 40 to 50 minutes, or until the chicken pieces are cooked through and tender. Remove from the heat and transfer the chicken pieces to a warmed serving dish. Keep hot.
3. Return the casserole to moderate heat and boil the sauce until it has reduced slightly. Stir in the beurre manie, a little at a time, and cook for a further 2 to 3 minutes, or until the sauce is smooth and fairly thick. Remove from the heat and discard the bay leaf.
4. Pour the sauce over the chicken, sprinkle over the parsley and serve at once.
serving amount
4 - 6 servings
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