Pollo e Patate con Vino | |
Chicken and Potatoes with Wine | |
Serves 6 to 8 | |
10-11 small potatoes | |
1 teaspoon salt | |
2 medium onion, peeled and quartered | |
2 ripe celery, peeled and quartered | |
2 medium carrot, peeled and quartered | |
3 small clove garlic, peeled | |
2 fresh sage leaves | |
Leaves from 1 large sprig of fresh rosemary | |
3 1/2 Lb. chicken drumsticks | |
Flour, for dredging | |
3 tablespoons (1/4 stick) butter | |
3 tablespoons olive oil | |
1/2 cup dry white wine | |
4 tablespoons tomato paste | |
2 1/2 cups hot Beef or Chicken Broth | |
4 ounces prosciutto, cut into strips | |
fine sea salt to taste | |
coarsely ground black pepper to taste | |
2 tablespoons minced fresh Italian parsley | |
Wash the potatoes well and set aside. Bring medium saucepan two-thirds full of water to a boil. Add the salt and the potatoes, and boil for 7-8min., or until semi-cooked. Drain the potatoes in a colander and set aside Place the onion, celery, and carrot on a cutting board along with the garlic, sage, and rosemary leaves. With a knife, finely dice the vegetables and seasonings together. Set aside. Wash and dry the chicken pieces. Dredge in flour, shake off the excess, and set aside. In a large heatproof casserole or frying pan, heat the butter and olive oil. Add the minced vegetables and cook slowly over low heat for 5-8min, or until the vegetables are soft but not browned. Add the chicken pieces and continue to cook over low heat, turning the pieces to brown evenly. Raise the heat to medium-high, add the wine, and cook until it evaporates, about 5 min. Dissolve the tomato paste in the hot broth. Add half the broth to the chicken, stir, cover the pot, and let cook over medium heats for 20 min. Peel the potatoes and cut in half. Add along with the remaining broth to the chicken and cook, covered for 20min. longer, or until the chicken is tender. Five minutes before the chicken is cooked, add the prosciutto, sea salt, and pepper. To serve, place the chicken on a dish with the sauce. Sprinkle on the parsley. *NOTE- I cook this in the same dish that I plan to serve in. | |