The drunken chicken
Instructions
La gallina ' mbriaca is a typical dish of Central Italy, cuisine and high quality raw materials.
As with all recipes of tradition, there are several variants; What we offer has been repeatedly tested successfully.
Penalty shootout with a Tuscan or Umbrian wine: Sangiovese, Montefalco Rosso, a young Chianti .
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Prepare the marinade: stir in a bowl large enough onion, garlic, carrot, celery and parsley, coarsely chopped, you and a few grains of black pepper with about three-quarters of a liter of wine; Add the chicken pieces and let marinate in the refrigerator for at least one night.
Cooking.
Prepare a fragrant bouquet with Rosemary, Sage, thyme leaves and tie it with cotton thread; so you find yourself cooking sauce full of leaflets.
In a large skillet heat the oil fairy with the odorous pile; When the oil smokes, add the chicken pieces well drained, and let them Brown a lively fire from all sides, taking care not to attack.
When the meat has browned, add salt, sprinkle with a pinch of flour and then briefly flavour; Add the remaining wine (not the marinade) and continue cooking over low heat and cover skillet until the chicken is tender.
If it were too dry add a little water or other red wine.
Serve hot, accompanied by baked potatoes.
Ingredients and dosing for 6 persons
- 1 chicken cut into small pieces
- 100 cl of red wine
- == 1 small onion
- 1 costa of celery
- 1 carrot
- 1 clove of garlic
- Sage
- Rosemary
- 1 sprig of fresh thyme
- Some leaves of parsley
- Flour
- Salt
- Peppercorns
- Olive oil