MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Braised In Red Wine
Categories: Chicken, Italian
Yield: 6 Servings


3 tb Olive oil
3 tb Butter
3 1/2 oz Pancetta; diced 3 1/4 lb Whole chicken; cut into pieces
10 Pearl (baby) onions
1/2 cl Garlic; crushed
7 oz Mushrooms; halved
1/2 cup Grappa
1 1/4 cups Red wine
2 tb All-purpose (plain) flour Salt and pepper

Preparation time: 20 minutes Cooking time: 50 minutes

Heat the oil and 1 tb butter in a saucepan, add the chicken, and cook
for 5 minutes, browning each piece.

Do this in batches, if necessary, to avoid overcrowding the pan, then
add pancetta and cook for 5 minutes.

Add the pearl onions, the crushed garlic, and the halved mushrooms.
Season with salt and pepper.

Add a splash of the grappa and carefully set it alight to flambe.
When the flame has burned out, pour in the wine and 2/3 cup water,
and cook over medium-low heat for 30 minutes, or until the chicken is
cooked through, turning the chicken pieces occasionally.

Insert a skewer or the tip of a sharp knife into the thickest part of
the meat and if the juices run clear, then it's done.

Place the chicken in a warm serving dish, cover, and keep warm.

Mix the flour and remaining butter in a bowl.

Blend the cooking juices in a food processor or blender and pour into
a small pan.

Put over medium heat, add the butter and flour mixture, and cook until
thickened.

Pour the sauce over the chicken and serve.

Recipe by Recipes from an Italian Butcher by The Silver Spoon
Kitchen, 2017

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