Pollo Alla Cacciatore
|Butter||20 Milliliter (1 1/2 tablespoons)|
|Olive oil||30 Milliliter (2 tablespoons)|
|Garlic||2 Clove (10 gm), crushed|
|Spring onions||2 , finely chopped|
|Onions spring||2 , finely chopped|
|Mushrooms||6 Ounce, sliced (175 g)|
|Dry white wine||6 Fluid Ounce (175 ml)|
|Chicken stock||2 Fluid Ounce (50 ml)|
|Tomatoes||6 , skinned, seeded and chopped|
|Flour||1⁄2 Teaspoon (2.5 ml)|
|Chopped parsley||1 Tablespoon (to garnish)|
1. Melt 15 ml/1 tablespoon of the butter with the oil in a saucepan and fry the garlic and spring onions until softened. Stir in the mushrooms and fry for a further 2 minutes. Remove the vegetables from the pan with a slotted spoon.
2. Add the chicken pieces to the pan and brown on all sides. Return the vegetables to the pan and add the wine, stock, tomatoes, bay leaf and seasoning to taste. Bring to the boil, then cover and simmer for 40 minutes or until the chicken is cooked.
3. Lift out the chicken pieces and keep them hot on a serving plate. Boil the sauce to reduce it slightly.
4. Mix the remaining butter with the flour and add to the sauce in small pieces. Stir until thickened. Discard the bay leaf, and taste and adjust the seasoning. Pour the sauce over the chicken and sprinkle with chopped parsley.