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Ingredientes
- 1 x roaster chicken - (abt 5 to 6 lbs)
- 2 x garlic cloves chopped
- 1 sprg fresh rosemary leaves removed, and chopped Salt to taste Freshly-grnd black pepper to taste Extra-virgin extra virgin olive oil as needed
- 2 lrg yellow onions coarsely minced
- 1 lb portobello mushrooms cut 1" cubes
- 4 ounce pancetta finely diced
- 1 c. white wine
- 16 ounce tomato puree
- 1 c. Brown Chicken Stock (see recipe)
- 1 pch sugar
- 1 pch red chili flakes
Direcciones
- Cut chicken into 8 pcs. Combine the garlic, rosemary, salt and pepper and sufficient extra virgin olive oil to make a somewhat dry paste. Divide the paste proportionately among the 8 pcs and let sit, covered and refrigerated, for 2 hrs.
- In a Dutch oven, heat 3 Tbsp. extra virgin olive oil over high heat till smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the warm oil. Remove seared meat to a plate lined with paper towels.
- Add in the onions, the mushrooms and the pancetta and cook over high heat till onions are golden and fat has been rendered from pancetta. Drain the excess oil, then add in the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add in the tomato puree, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 min, covered, then 15 to 20 min more, uncovered.
- Remove from heat, cut each quarter in half, and divide meat proportionately among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg. Top with the sauce and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 16 | 12% |
| Total Fat 1.81g | 2% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 640mg | 27% |
| Potassium 898mg | 26% |
| Total Carbs 17.1g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 7.38g | 5% |
| Protein 7.99g | 13% |
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