Subj : Gennaro Contaldo's Tuscan Chicken
To : All
From : Ben Collver
Date : Sun May 12 2024 09:41:41
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gennaro Contaldo's Tuscan Chicken
Categories: Chicken, Italian
Yield: 1 Batch
MMMMM--------------------------CHICKEN-------------------------------
1 kg Chicken pieces; thighs &
-drumsticks
Salt & pepper
Plain flour for dusting
150 ml Extra virgin olive oil
1 Garlic head; cloves kept
-whole with skins on
1 bn Rosemary (large); broken in
-half
150 ml White wine
MMMMM-------------------------BRUSCHETTA------------------------------
2 sl Bread; up to 3
1 cl Garlic; peeled but left
-whole
This rustic dish has its origins in the Italian region of Tuscany,
using simple ingredients to their very best. The chicken is cooked
with robust flavours of garlic, rosemary and chilli, served on
delicious bruschetta.
Season the chicken chunks with salt & pepper and dust with plain
flour. In a large heavy-based frying pan, heat the extra virgin olive
oil. When hot, add the floured chicken chunks and seal well on all
sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a
lid and cook for 30 minutes, turning the chicken from time to time.
Raise the heat to high, remove the lid, add the wine and simmer until
it has evaporated.
Check the chicken is cooked; the flesh should come easily away from
the bone and there should be no sign of pink when you pierce the
thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them
with the garlic and then drizzle with some of the reserved olive oil.
Serve the chicken with the bruschetta.
Recipe by Gennaro Contaldo
Recipe FROM: <
https://www.youtube.com/watch?v=NluOpBC4ju0>
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