PROSECCO CHICKEN – Recipe by Piero Benigni – A really tasty dish, delicate and simple to prepare. The Prosecco wine perfectly blends flavors and aromas giving an outstanding and enjoyable slight bitterish aftertaste. Do it for your loved ones and guests, you’ll conquer them! Prosecco is an extremely popular sparkling wine produced in northern Italy, inexpensive and available everywhere in the world.
Ingredients for 4 persons
- 1400 gchicken (about 3 1/4 lb)
- 1carrot (2 oz)
- 1onion (medium size, 7 oz)
- 2 clovesgarlic
- 1 stemcelery (3 oz)
- 1 stemrosemary
- 2 leavessage
- 1 sprigparsley
- 1prosecco (bottle, 750 ml)
- 4 spoonsolive oil
- black pepper (at taste)
- 1 spoonflour
Tools for the Prosecco chicken
- Cooker
- Chopping Board
- Knife
- Wooden Spoon
- Pan
- Cover
Getting ready
Chop onion, carrot, celery, sage, rosemary needles, parsley and garlic all together. Cut chicken into pieces and remove all the fat you can and most of the skin. Season with salt, pepper and flour.
Pour in the pan 4 tablespoons of olive oil, let it heat up and add chicken. Cook over medium flame on both sides for 4-5 minutes per side, until golden brown. When ready remove from the pan, let the oil drop down and set aside.
Cooking the Prosecco chicken
Check that enough olive oil is left in the pan otherwise pour 1 or 2 spoons more. Add the chopped vegetables and herbs and cook them over a gentle flame for 20 minutes. Stir frequently and pay attention not to burn them.
Return the chicken pieces, arrange them next to each other and pour Prosecco until half immersed. Start cooking almost completely covered by the lid and the wine just simmering. Stir and turn the pieces every now and then. If the liquid level becomes too low, add some more Prosecco. The cooking will last about one hour and will be done when the brisket is easily pierced by a fork. Uncover and stir until the sauce is thick and creamy, then serve with chopped parsley on top.
This dish can be kept for 2 days in the fridge and frozen with a 3 months life in the freezer.