Concetti Chiave
- The dish requires 30 minutes of preparation and serves 10 people, highlighting its suitability for gatherings.
- Key ingredients include chicken, mushrooms, olive oil, white wine, fortified wine, flour, lemon, parsley, salt, and pepper, ensuring a rich flavor profile.
- The cooking process involves sauteing chicken pieces and mushrooms separately before combining them, a method that enhances the overall taste.
- A distinct sauce is prepared by combining the cooking dregs with flour and fortified wine, creating a smooth, well-bound sauce.
- The final dish is garnished with chopped parsley and lemon juice, adding a fresh and vibrant touch before serving.
Ingredients and preparation
Time taken: 30 minutes
Serving: 10 people
- Chicken 2 lb
- Mushroom 12 oz
- Olive oil 4 oz
- White wine 1 glass
- Fortified wine 1 glass
- Plain flour 1 tb
- 1 Lemon
- Chopped parsley
- Salt
- Pepper
Chunk the chicken. Clean well the mushroom, and soften the dried mushroom, in water. Put in the water 1 oz of olive oil and cook into the mushroom. Salt, and in the remaining pan sauted the chucked chicken with olive oil. Salt and add the pepper and the white wine. Bring to complete cook.
Preparation of the sauce
With a tablespoon take off the dregs and put into a bowl. If it is thick, pour some water.
Add the flour, the fortified wine when you obtain a mixed sauce.
Add the mushroom to the chicken, cook for few mins, add the sauce pour all in a dishes. Serve it and dust with chopped parsley and lemon juice.
Tempo di preparazione: 30 minuti
Servizio 10 persone
- un pollo da kg 1 circa
- 300 gr di funghi freschi
- 100 gr di olio extravergine d'oliva
- un bicchiere di vino bianco secco
- un bicchierino di marsala secco
- un cucchiaio di farina bianca
- un limone
- prezzemolo tritato
- sale e pepe
Tagliare il pollo a pezzi. Pulire bene i funghi freschi o far rinvenire nell'acqua quelli secchi. Mettere nell'acqua circa 25 gr d'olio e cuocervi i funghi. Salare a piacere. in una padella cuocere, nell'olio rimasto, i pezzi di pollo. Quando sono rosolati, salare, aggiungere il pepe e il vino bianco. Portare a cottura completa. Con un cucchiaio, togliere quasi tutto il fondo di cottura e metterlo in un tegamino. Se è troppo denso, allungarlo con poca acqua. Aggiungere la farina e il madera, ottenendo così una salsa liscia e ben legata. Unire al pollo i funghi, cuocere per pochi minuti, aggiungere la salsa, versare tutto in un piatto caldo e servire subito, cospargendolo di prezzemolo tritato e succo di limone.
Domande da interrogazione
- What is the main protein used in this recipe and how is it prepared?
- How are the mushrooms prepared before being added to the chicken?
- What is the process for making the sauce in this dish?
The main protein used in this recipe is chicken, which is chunked and sautéed in olive oil with salt, pepper, and white wine until fully cooked.
The mushrooms are cleaned and softened in water with olive oil, then cooked and salted before being added to the chicken.
The sauce is made by removing the cooking dregs, adding flour and fortified wine to create a smooth mixture, and then combining it with the chicken and mushrooms before serving with parsley and lemon juice.
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