Chicken with pancetta,red onion ,porcini mushrooms and peas
Suggested material offered in store
Ingredients
2 whole deboned chicken breast or 8 thighs
1/2 cup of flour
150g diced pancetta
200g frozen porcini mushrooms (available at Dante)
200g frozen peas
8oz white wine
2 cups of chicken broth
100g butter
4 tablespoons of olive oil
Salt and Pepper
Preparation
1. Cut the chicken in thick pieces and seasoning with herb salt and pass in flour.
2. In a Granit 32cm sauté pan, heat 50g of butter and the olive oil at med heat. Add your onions stir, add pancetta stir. Once pancetta is nice and brown increase heat at high and add your chicken and brown in all sides.
3. Still high heat, add your wine let it evaporate and than add your broth a bit at time, then add your mushrooms stir and cook for 20 mins covered.
4. Lower your heat, add your peas and let it cook with semi covered or uncovered for another 15-20 minutes. If its to dry add more broth. Shut the heat and put the remaining butter (you should have a nice creamy sauce.
5. Served with polenta or a nice fennel salad.
6. Buon appetito.
Yield
4 servings.
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