© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Marlitt
We enjoy this recipe and its one we fall back on alot when making chicken. Its relatively easy with not alot of fuss. I found the recipe in Culiaria European Specialties. Italians like their chicken free range and often do their slaughter and pluck at home.
1 tablespoon dried porcini mushrooms
3½ pounds chicken
1 28 ounce can tomatoes
2 garlic cloves
a few basil leaves
¾ cup cabernet sauvignon wine
1 teaspoon sugar
salt and black pepper, seasoned to your taste
2 ounces butter
4 tablespoons olive oil
Preheat oven to 400°F.
Soak mushrooms in lukewarm water for 15 minutes.
Cut the chicken into 4 pieces. Peel and quarter the onions, and cut up the tomatoes into small pieces. Put the onions, tomatoes, mushrooms in their soaking liquid, garlic, basil, red wine, and a pinch of sugar in a roasting pan and mix well. Season the chicken pieces with salt and pepper, then place into the pan as well. Skin side up. Add butter and olive oil and roast for 1 to 1½ hours.
Remove the meat from the sauce and keep warm. Press the sauce through a sieve, thicken if necessary, season to taste with salt and pepper and serve separately.
Grilled polenta and the same wine used in the sauce make a good accompaniment.