Serving
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Chicken with Red Wine
Italy
  -   Pollo al Vino Rosso
Serves
Effort:
Sched:
DoAhead:  
4 main  
***
1-1/4 hr
Yes
Made as I have outlined, this dish has an intensely flavored sauce, and a fair amount of it. In Italy, the sauce would probably be served with a pasta course and the meat as the next course, but in North America we usually serve meat and pasta together. For practical reasons I have modified methods from the pattern recipe as noted below.



2
1/2
1-1/2
6
ar
2
1
1
1/4
1/2
2/3
1/3
#
oz
oz
oz

T
T
T
c
c
t
t
Chicken meat (1)  
Porcini, dry (2)
Bacon (3)
Onion
Flour
Butter
Olive Oil
Butter
Brandy
Red Wine
Salt
Pepper black
Prep   -   (20 min)
  1. Soak PORCINI. When soft, Drain, squeeze out excess water and cut into small pieces. Since the recipe as listed here needs extra water, I use the soaking liquid (less any sand in the bottom). No sense in wasting the expensive flavor.
  2. Cut CHICKEN about 1-1/2 to 2 inches on a side (see Note-1 for details).
  3. Cut BACON into small pieces similar to the Porcini.
  4. Chop ONION fine.
Run   -   (55 min)
  1. Lightly flour Chicken, shaking off any excess.
  2. In a spacious sauté pan heat 2 T Butter and 1 T Olive Oil. Fry chicken pieces in batches until lightly browned on all sides, removing and setting aside to drain. Add a little more oil for later batches if needed.
  3. Add 1 T Butter to the pan and fry Bacon over moderate heat until the fat is translucent. Stir in Onions and Mushrooms. Fry stirring until Onions are translucent.
  4. Stir in Chicken and fry stirring until well warmed through.
  5. Pour Brandy over. You can light it off if you wish, but stand well back, the flames will be high. When Brandy has evaporated, stir in Wine and bring to a boil.
  6. Add sufficient water for a simmering sauce (I include mushroom soaking liquid). Season with Salt and Pepper. Turn down the heat and simmer covered for about 30 minutes or until Chicken is tender, stirring now and then. If it gets too dry, stir in some boiling water.
  7. Check seasoning and serve hot with pasta or potatoes.
NOTES:
  1. Chicken:   Weight is for skinless, boneless with all excess fat removed. Thigh and leg meat are better than the dry cardboard flavored breasts we get around here. The pattern recipe used a whole 2-1/2 pound chicken, cut into serving pieces and fried skin-on, but meat pieces work better for buffet. Note that the smaller you cut the pieces, the more sauce you will have because there will be more flour. Best to keep them around 2 inches or so, 1-1/2 inches minimum.
  2. Porcini Mushrooms:   These are very expensive, but quite strong. If you don't have them use fresh mushrooms, like Crimini, or the small king trumpet mushrooms now common here in Southern California.
  3. Bacon:   The pattern recipe calls for bacon in the steps, but fails to include it in the ingredients list (fairly common in cookbooks published in England), so the amount is mine and I cut back a bit on butter. You can omit the bacon and increase the butter if you wish.
  4. Changes:   Aside from the changes described in Note-1 and Note-3, the pattern recipe was served in a pre-baked pastry pie shell, the completed chicken arranged in the shell and served hot. This may be fine for a sit-down dinner, but not for buffet service or reheating, so I skip the pie shell.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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