| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Marcella Cucina |
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Attributes:
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Comments:
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Serving Suggestions:
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This dish goes exceptionally well with Rosti potatoes. |
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Ingredients:
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1 oz. dried imported porcini 1 nice chicken cut into 8 pieces Flour for coating chicken 2 tbs. vegetable oil 1 tbs. butter Salt Black pepper, fresh ground 3 tbs. chopped onion 1/3 cup dry Marsala wine |
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Instructions:
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1. Soak mushrooms in 2 cups barely warm water for at least 30 minutes. Squeeze moisture from mushrooms capturing juices. Wash thoroughly in cold water, pat dry, and chop. Strain liquid through paper towel to remove sand and dirt. Set aside. 2. Wash chicken pieces and pat dry. Spread flour on plate and turn the chicken in it. 3. Put oil and butter in a skillet or saute pan that will accomodate all pieces without overlapping. Heat on medium until butter stops foaming, add chicken pieces. When the chicken is well browned on one side, sprinkle with salt and pepper and add the chopped onion. Turn the pieces over. 4. When the chicken is browned all over and the onion is a rich gold, add the Marsala wine. Let it bubble for a few seconds, then add the chopped porcini mushrooms. Turn the ingredients over with a wooden spoon, then cover and turn the heat down to medium low. 5. Cook the chicken at a slow but regular simmer, replenishing the cooking juices when they begin to dry out with 2 or 3 tablespoons of the mushroom water. Turn the chicken pieces every once in a while and continue cooking until they are very tender when prodded with a fork 50 to 60 minutes. If there is fat floating free, spoon it off. |
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2001-03-10