Chicken With Wine Pollo Al Vino Cotto Recipes

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.

Steps:

• Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
• Add chicken and fry until brown and crisp all over; remove to a plate.
• Add onion, garlic, carrots, celery, and ham to pan; sauté over low heat until soft but not brown.
• Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
• Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.

Steps:

• Place chicken pieces in plastic bag in deep bowl.
• Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
• Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
• In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
• Crumble bacon and set aside.
• Drain chicken reserving marinade.
• Brown chicken pieces in reserved bacon drippings, about 15 minutes.
• Drain off fat.
• Remove garlic and bay leaf from marinade.
• Pour marinade over chicken in skillet.
• Add drained tomatoes, carrot and wine.
• Cover and cook over low heat 35- 40 minutes or until chicken is tender.
• Remove chicken.
• Stir bacon into sauce; season with salt and pepper.
• Spoon over chicken.

Steps:

• Directions To make the vin cotto: Combine all the ingredients in heavy-bottomed saucepan. Bring to a boil over high heat and then simmer, stirring occasionally to ensure that the honey does not burn, until the wine is reduced to 1/4 of its original amount, about 20 minutes. Remove from the heat and let cool. Remove the cinnamon sticks before using. To make the chicken: Remove the giblets, clean and pat dry the chicken. Cut the chicken into 8 pieces, leaving the bones intact. In a 12 to 14-inch saucepan, heat 2 tablespoons olive oil until hot but not smoking. Add the chicken pieces, skin side down, and brown on both sides over high heat, about 4 minutes per side, season with salt. When the chicken is brown, add onion and carrot, caramelize and toss. . Add the olives, raisins, capers, pine nuts, and almonds, deglaze with 1/2 vin cotto, reducing by 1/2. Add the remaining 1/2 cup vin cotto and turn the heat to high, so that the wine comes to a boil. In a small bowl, combine the vinegar and the sugar. Add to the pan and cook over high heat until all the wine and vinegar has evaporated. Season, to taste, with salt and pepper and serve hot, garnished with chili flakes, parsley, extra-virgin olive oil and cracked black pepper.