Chicken trifolata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken, cut up into small | |
| Pieces | ||
| Flour | ||
| 6 | tablespoons | Virgin olive oil |
| 4 | Cloves garlic, thinly | |
| Sliced | ||
| 1 | pounds | Portobello mushrooms, caps |
| Cut into 1/4inch strips | ||
| 4 | ounces | Black truffles, thinly |
| Sliced | ||
| 1 | cup | Dry white wine |
| 2 | tablespoons | Tomato conserva or paste |
| 1 | cup | Chicken stock |
| 1 | bunch | Italian parsley, finely |
| Chopped to yield 1/4 cup | ||
Directions
Wash and pat chicken dry and dredge in flour.
In a 14 inch frying pan, heat olive oil until just smoking. Brown pieces of chicken until golden, 3 or 4 at a time. Remove to a plate.
Continue until all the pieces are done.
Add garlic and cook until light brown. Add Portables and truffles and saute until soft, about 4 to 5 minutes. Add wine and tomato conserva and stir through. Add broth and chicken pieces and bring to a boil.
Lower heat and simmer 20 minutes or until the juices of a thick piece of chicken run clear. Add parsley and serve immediately.
Yield: 4 servings
MOLTO MARIO SHOW #MB5710