Can anyone hear give me a good italian recipe for chicken and wine?
I sure would appreciate it. LOL
Jenn
www.andreabocelli.org
Andrea Bocelli
Authenic Italian Recipes
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Authenic Italian Recipes
by Jenn on Sat 24 Feb, 2007 9:07 pm
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Jenn - Posts: 13
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Re: Authenic Italian Recipes
by annacelli on Sun 25 Feb, 2007 6:48 pm
Jenn wrote:Can anyone hear give me a good italian recipe for chicken and wine? Jenn
maybe you will find something to cook using these links...I hope they "work" otherwise cut and paste
http://www.google.co.uk/search?hl=en&q= ... KEN+&meta=
http://www.google.co.uk/search?hl=en&q= ... arch&meta=
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annacelli - Posts: 523
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by Gloria M on Mon 26 Feb, 2007 12:48 am
Here is a recipe I used for an "Italian Culture" class a few years ago. On the last night of the class, everyone brought a dish to share. Enjoy!
--Gloria M
Pollo al chianti - Chicken with Chianti
Together the robust, full-flavored red wine and red pesto give this sauce a rich color and almost spicy flavor, while the grapes add a delicious sweetness. Serve with grilled polenta or warm crusty bread, and accompany with piquant greens, such as arugula or watercress, tossed with a tasty dressing.
Ingredients:
3 T olive oil
4 part-boned chicken breasts, skinned
1 medium red onion
2 T red pesto
1-1/4 cups Chianti
1-1/4 cups water
4 oz red seedless grapes, halved lengthwise
salt and freshly ground pepper
fresh basil leaves to garnish
arugula salad, to serve
1. Heat 2 T oil in a large frying pan, add the chicken breasts and saute over medium heat for about 5 minutes until they have changed color on all sides. Remove with slotted spoon and drain on paper towels.
2. Cut the onion in half, through the root. Trim off the root, then slice the onion halves lengthwise to create thin wedges.
3. Heat the remaining oil in the pan, add the onion wedges and red pesto and cook gently, stirring constantly for about 3 minutes, until the onion is softened but not browned.
4. Add the Chianti and water to the pan and bring to a boil, stirring, then return the chicken to the pan and add salt and pepper to taste.
5. Reduce the heat, then cover the pan and simmer gently for about 20 minutes or until the chicken is tender, stirring occasionally.
6. Add the grapes to the pan and cook over low to medium heat until heated through, then taste the sauce for seasoning. Serve the chicken hot, garnished with basil and accompanied by the arugula salad.
Variations: Use green pesto instead of red, and substitute a dry white wine such as pinot grigio for the chianti, then finish with seedless green grapes. A few spoonfuls of mascarpone cheese can be added at the end if desired, to enrich the sauce.
Cooks tip: Use part-boned chicken breasts, if you can get them, in preference to boneless chicken for this dish, as they have a better flavor. Chicken thighs or drumsticks could also be cooked in this way.
--Gloria M
Pollo al chianti - Chicken with Chianti
Together the robust, full-flavored red wine and red pesto give this sauce a rich color and almost spicy flavor, while the grapes add a delicious sweetness. Serve with grilled polenta or warm crusty bread, and accompany with piquant greens, such as arugula or watercress, tossed with a tasty dressing.
Ingredients:
3 T olive oil
4 part-boned chicken breasts, skinned
1 medium red onion
2 T red pesto
1-1/4 cups Chianti
1-1/4 cups water
4 oz red seedless grapes, halved lengthwise
salt and freshly ground pepper
fresh basil leaves to garnish
arugula salad, to serve
1. Heat 2 T oil in a large frying pan, add the chicken breasts and saute over medium heat for about 5 minutes until they have changed color on all sides. Remove with slotted spoon and drain on paper towels.
2. Cut the onion in half, through the root. Trim off the root, then slice the onion halves lengthwise to create thin wedges.
3. Heat the remaining oil in the pan, add the onion wedges and red pesto and cook gently, stirring constantly for about 3 minutes, until the onion is softened but not browned.
4. Add the Chianti and water to the pan and bring to a boil, stirring, then return the chicken to the pan and add salt and pepper to taste.
5. Reduce the heat, then cover the pan and simmer gently for about 20 minutes or until the chicken is tender, stirring occasionally.
6. Add the grapes to the pan and cook over low to medium heat until heated through, then taste the sauce for seasoning. Serve the chicken hot, garnished with basil and accompanied by the arugula salad.
Variations: Use green pesto instead of red, and substitute a dry white wine such as pinot grigio for the chianti, then finish with seedless green grapes. A few spoonfuls of mascarpone cheese can be added at the end if desired, to enrich the sauce.
Cooks tip: Use part-boned chicken breasts, if you can get them, in preference to boneless chicken for this dish, as they have a better flavor. Chicken thighs or drumsticks could also be cooked in this way.
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Gloria M - Posts: 818
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by Patrice Adams on Sun 18 Mar, 2007 11:16 pm
Just remember real Italian cooks feed the chickens lots of garlic, drink the wine when plucking, then when stewed roast the chicken ala olive oil, pomodoro and pasta, more wine and garlic.
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Patrice Adams - Posts: 100
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by Dubai Lovely on Mon 19 Mar, 2007 10:12 am
se vuoi qualche buona ricetta...te la do volentieri...ma ESCLUSIVAMENTE in italiano!!!!
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Dubai Lovely - Posts: 302
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