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Pollo al vino bianco con funghi
by
Frank Fariello
Calificación: 4.5
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%3C/p%3E%3Cp%3EI%20love%20recipes%20that%20combine%20meat%20(or%20fish)%20with%20vegetables.%20In%20Italian%20cooking%20terms,%20it%20combines%20secondo%20and%20contorno%20in%20a%20single%20dish,%20and%20if%20you%20serve%20the%20dish%20with%20some%20good%20bread,%20it%20becomes%20a%20one-pot%20meal,%20especially%20appreciated%20after%20the%20holidays%20when%20many%20of%20us%20are%20probably%20%22cooked%20out%22.%3C/p%3E%3Cp%3EThis%20dish%20is%20typical%20of%20the%20spezzatino,%20a%20kind%20of%20stew.%20The%20name%20comes%20from%20the%20verb%20spezzare,%20which%20means%20to%20break%20(or%20in%20this%20case,%20cut)%20into%20pieces,%20which%20is%20want%20you%20want%20to%20do%20with%20whatever%20meat%20you%20are%20using.%20Smaller%20is%20better,%20as%20this%20not%20only%20speeds%20the%20cooking%20process%20but%20ensures%20that%20each%20piece%20of%20meat%20is%20impregnated%20with%20the%20flavor%20of%20the%20sauce.%20For%20most%20spezzatini,%20you%20typically%20add%20just%20a%20splash%20of%20wine,%20which%20you%20let%20evaporate%20over%20high%20heat%20as%20you%20turn%20the%20pieces%20to%20coat%20them,%20before%20covering%20the%20dish%20and%20simmering%20it%20to%20completion%20over%20very%20low%20heat,%20adding%20just%20a%20bit%20of%20liquid%20as%20it%20cooks%20if%20needed%20to%20keep%20things%20moist.%20In%20this%20dish,%20however,%20you%20add%20a%20generous%20amount%20of%20white%20wine%20in%20which%20you%20braise%20the%20chicken,%20more%20in%20the%20French%20style.%20The%20wine,%20slightly%20thickened%20from%20the%20dusting%20of%20flour%20on%20the%20chicken%20pieces,%20then%20becomes%20your%20sauce.%3C/p%3E%3Cp%3EIngredients%20(serves%204)%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EIn%20a%20large%20saut%C3%A9%20pan%20or%20braiser%20large%20enough%20to%20hold%20your%20chicken%20pieces%20in%20a%20single%20layer,%20saut%C3%A9%20the%20garlic%20and%20rosemary%20gently%20in%20the%20olive%20oil%20until%20the%20garlic%20is%20lightly%20browned.%20Remove%20both%20garlic%20and%20rosemary%20from%20the%20pan.%3C/p%3E%3Cp%3EPat%20the%20chicken%20pieces%20dry%20with%20paper%20towels,%20dust%20them%20ever%20so%20lightly%20in%20flour%20and%20add%20them%20to%20the%20oil,%20raising%20the%20heat%20a%20bit.%20Brown%20the%20pieces%20on%20all%20sides,%20turning%20them%20from%20time%20to%20time%20for%20even%20cooking.%20Season%20generously%20with%20salt%20and%20pepper.%3C/p%3E%3Cp%3EAdd%20a%20generous%20amount%20of%20white%20wine,%20enough%20to%20come%20up%20about%201%20cm%20(1/4%20inch)%20up%20the%20pan.%20Turn%20the%20chicken%20pieces%20in%20the%20wine%20for%20a%20minute%20or%20two%20so%20they%20are%20covered%20well,%20then%20lower%20the%20heat%20and%20cover.%20Let%20the%20chicken%20simmer%20gently%20until%20it%20is%20cooked%20through%20and%20tender.%20For%20a%20young%20chicken,%20this%20should%20take%20about%2030%20minutes.%20For%20older%20or%20larger%20chicken%20the%20cooking%20time%20may%20be%20upwards%20of%2045%20minutes%20to%20an%20hour.%3C/p%3E%3Cp%3EAbout%20halfway%20through%20the%20cooking%20time%20add%20your%20mushrooms.%20If%20you%20are%20using%20reconstituted%20dried%20mushrooms%20or%20very%20tender%20fresh%20ones,%20you%20can%20simply%20cut%20them%20up%20roughly%20and%20add%20them%20raw%20(see%20Notes).%20(If%20using%20dried%20mushrooms,%20add%20their%20water,%20too,%20as%20it%20has%20lots%20of%20flavor.)%20Then%20re-cover%20the%20pan%20and%20continue%20simmering%20until%20the%20chicken%20is%20done%20through.%3C/p%3E%3Cp%3EWhen%20the%20chicken%20is%20done,%20uncover%20and%20remove%20the%20chicken%20pieces%20to%20a%20warm%20serving%20platter.%20Check%20the%20consistency%20of%20the%20sauce.%20If%20it%20is%20a%20bit%20watery,%20raise%20the%20heat%20and%20let%20it%20reduce%20a%20bit.%20Taste%20and%20adjust%20for%20seasoning.%20Then%20nap%20your%20chicken%20with%20the%20mushrooms%20and%20sauce.%20Top%20with%20a%20bit%20of%20minced%20parsley,%20if%20you%20like,%20for%20color%3C/p%3E%3Cp%3EServe%20immediately,%20while%20still%20hot,%20with%20some%20nice,%20crusty%20bread%20and%20a%20crisp%20white%20wine.%20(Giusti-Lanham%20and%20Dodi%20recommend%20a%20Durello%20or%20Pinot%20Grigio.)%3C/p%3E%3Cp%3EThe%20original%20recipe%20calls%20for%20using%20reconstituted%20dried%20mushrooms%20soaked%20for%20a%20good%20half%20hour%20or%20more%20in%20water.%20Remember%20the%20cookbook%20is%20from%20the%2070s%20when%20the%20only%20fresh%20mushrooms%20available%20in%20US%20stores%20where%20the%20rather%20bland%20'button'%20mushrooms.%20We%20are%20lucky%20nowadays%20to%20have%20a%20variety%20of%20mushrooms%20to%20choose%20from.%20For%20this%20dish,%20I%20often%20use%20one%20of%20those%20packages%20of%20mixed,%20already%20cut%20up%20mushrooms.%20If%20you%20are%20using%20tender-fleshed%20mushrooms%20like%20shiitake%20or%20oysters,%20you%20can%20be%20add%20them%20directly%20to%20the%20pan%20without%20preliminaries.%20If%20you%20are%20using%20firm-fleshed%20mushrooms,%20however,%20like%20those%20old-fashioned%20'button'%20mushrooms%20or%20Bellas,%20you'll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