Chicken in wine and torta figassa: Rachel Roddy's recipes for an Italian winter meal - The Guardian |
Posted: 09 Jan 2021 04:00 AM PST January, from the Latin Januarius, is named after Janus, the Roman god who presided over doors, beginnings and transitions. It's also a cold month, though, so take precautions with this simple and gentle Tuscan-style chicken stew, with wine, and polenta cake, with grappa. Pollo alla Toscana – Tuscan-style chickenAnother variation on the chicken braised with herbs and wine theme; this one is from Tuscany, and a recipe in the wonderful Le Ricette Regionali Italiane with porcini and sage. Cooking times vary depending on the chicken, so keep an eye on it and squeeze — it is done when the flesh is tender rather than bouncy, and starting to come away from the bone. Again, the final reduction will depend on the chicken; you may find you have very few juices at the end of cooking, in which case, do not reduce. If, on the other hand, juices are abundant and thin, bubble gently until they thicken. Prep 20 min 1 free-range chicken (about 1.6kg), cut into 8 pieces Season the chicken with salt and pepper. Soak the dried porcini in 200ml warm water for 15 minutes, then drain, reserving the liquid. Heat the butter and oil in a casserole or deep frying pan with a lid, then fry the chicken, first on one side, then the other, until a deep golden brown. Pour over the wine and leave to sizzle for a few minutes, then add the sage, garlic, porcini and soaking liquid. See that everything bubbles gently, then cover the pan and leave simmering for 35-50 minutes, depending on your chicken – it should feel tender and be coming away from the bone. Lift the lid and allow to bubble more vigorously, so that the juices reduce to a dense sauce. Taste and adjust the seasoning and serve with bread, mash or soft polenta.
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