Gallina rosé, chicken cooked in a red cream sauce
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chicken slow cooked in a red cream sauce over basmati rice
This recipe comes from our friends in Rome, ever since they introduced it we’ve been making it often. The ingredients and cooking time add layers of flavor to to this moist chicken recipe.
Ingredients for 4
- 2lbs of chicken: breasts and wings
- 1 1/2 cups of whole milk
- 3 table spoons of butter
- 1 1/2 cups of ground peeled tomatoes
- 1 cup of dry white wine
- 3-4 leaves of fresh basil
- 2 table spoons of olive oil
- Salt and ground black pepper for seasoning
how to prepare, taken from the video
Start by cutting up the chicken breasts into medium size pieces.
Then on a low heat melt the butter and add a table spoon of olive oil to it.
After that sauté the chicken on a low heat, and add a few shakes of salt to it.
Cook the chicken in the frying pan until it’s browned on both sides and the meat is lightly cooked, this may take 10 minutes or more.
Now that the chicken is browned on both sides add a cup of white wine to the frying pan, and turn the heat to medium.
Let the wine reduce down a little with the chicken for 5 minutes.
Then transfer everything in the frying pan to a larger pot, which is set on a low heat.
Make sure to get everything out of your frying pan not just the chicken. The left over wine-gravy liquids will add good flavor to the final dish, use a long rubber-tipped spoon to scrape anything out that may have stuck to the bottom of the frying pan.
Now add in the whole milk, and the ground peeled tomatoes.
Before you put the lid on to let it stew… add in some ground black pepper and a pinch of salt.
Stir in the seasoning and put the lid on, letting everything cook on low heat for about 1 hour.
Check the chicken a couple times stirring the contents around briefly.
Lastly cut up some fresh basil and add it in, for 5 to 10 minutes before serving.
It should be done when you see the chicken is very tender, if you use chicken wings you should see the meat gently coming off the bone.
Serve this recipe by putting the chicken and gravy sauce over some basmati rice.
it's about italian food
and sharing how we make it from our kitchen in florence, italy. we enjoy cooking and learning new recipes and hope you will too. buon appetito, and thanks for stopping by. more
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to the tooth, or so your teeth can feel it. ‘dente’ means tooth in italian and ‘al’ means ‘too’ in this case. when eating spaghetti if the center is slightly hard the teeth will feel it.
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History and distribution of tomatoes from wikipedia. In italy it reads “Eventually the peasant classes discovered that it could be eaten when more desirable food was scarce”. More desirable foods must of been meat dishes.
season to taste
Taste is important, following recommendations of a recipe are good but not always the way you may like it. Look over the ingredients to see which are going to add more seasoning than others, like bacon or pancetta which will add a saltly flavor when cooked.
farm fresh
If you live in a city or town that has local farmstands or a store that sells locally grown produce it’s worth the extra trip. some of the best produce we’ve been lucky to cook with has come from some of these small growers and sellers.
