Chicken Trifolata (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 chicken, cut up into small pieces |
flour |
6 tablespoons virgin olive oil |
4 cloves garlic, thinly sliced |
1 pound 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:
1. Wash and pat chicken dry and dredge in flour.
2. 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.
3. 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.
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