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Chicken Stewed In Red Wine

Flavor.of.Europe's picture
Ingredients
  Dried mushrooms 1⁄2 Ounce (Tunghi Porcini, 12 Gram)
  Olive oil 2 Tablespoon
  Onion 1 Large, peeled and finely chopped
  Garlic 2 Clove (10 gm), peeled and chopped
  Chicken 3 Pound, cut into 6-8 pieces (1 1/2 Kilogram)
  Barbera d'asti 375 Milliliter (1/2 Bottle)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Soak limghi porcini in tepid water for about 30 min., squeeze dry, and chop coarsely.
Strain and reserve the water in which they soaked.
Heat olive oil in a large casserole, and cook onion and garlic until soft.
Increase heat, and add chicken pieces, browning thoroughly.
Add chopped funghi porcini, reserved mushroom water, and Barbera d'Asti.
Allow wine to bubble and evaporate.
Season to taste, and reduce heat.
Cover tightly, and leave to simmer on top of the stove for hr., or until chicken is tender.
Remove chicken pieces, and arrange on a warmed serving platter.
Increase heat to reduce the sauce (it should be fairly thick), adjust seasoning, then spoon over the chicken.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Chicken

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