Chicken Stewed in Red Wine Recipe
Ingredients
| Dried mushrooms | 12 Gram | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Large, peeled, finely chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| 1.5 kg / 3 lb chicken, cut into 6-8 pieces | ||
| 1/2 bottle Barbera d'Asti | ||
| Salt | To Taste | |
| black pepper | 1 | |
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.
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.
Chef
