Chicken Stewed in Red Wine
|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)|
|Freshly ground black pepper||To Taste|
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.