Chicken in Red Wine with Mushrooms, Pancetta, Sausage Meat, and Spices
Main Dishes • Italian
Description
Chicken in Red Wine with Mushrooms, Pancetta, Sausage Meat, and Spices
Ingredients
- Poultry 1 piece
- Dried Chinese mushrooms 0 oz
- Wheat Flour 1 tablespoon
- Onion 1 head
- Pancetta 0 oz
- Grappa 2 tablespoons
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Cayenne Pepper ½ teaspoon
- Ground Nutmeg ¼ teaspoon
- Rosé Dry Wine 25 fl oz
- Vienna Sausage 5 oz
Step-by-Step Guide
Step 1
Soak the dried mushrooms in room temperature water for 30 minutes.
Step 2
Cut the chicken into quarters (keeping the skin on), rinse under cold running water, pat dry, sprinkle with salt and black pepper, and lightly dust with flour.
Step 3
Finely chop the onion and pancetta and sauté in a large heavy skillet over medium heat with 30 g of butter until golden brown. Add 2 tablespoons of water and bring to a boil.
Step 4
Once the water evaporates, add the chicken pieces to the skillet and lightly brown (about 5 minutes) on both sides along with the onion and pancetta.
Step 5
Then pour the grappa over the chicken and ignite.
Step 6
When the flames subside, season the chicken with cayenne pepper and nutmeg, pour in the wine (preferably Cabernet), and simmer covered on low heat for 20-25 minutes.
Step 7
Meanwhile, finely chop the mushrooms and mix with the sausage meat.
Step 8
When the chicken is nearly cooked, add the remaining butter and the sausage meat with mushrooms. Mix thoroughly and simmer, occasionally basting the chicken with the sauce, for another 10-15 minutes until fully cooked.
Step 9
Serve with small pasta.
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