John Myers
Contents
show
Braised Chicken Breast – Petto Di Pollo in Umido
The perfect braised chicken breast – petto di pollo in umido recipe with a picture and simple step-by-step instructions.
For the marinade:
- 2 tbsp Extra virgin olive oil
- 2 medium-sized Cloves of garlic, fresh
- 1 tbsp Rosemary, powder
- 1 tbsp Sage, powder
For the sauce:
- 3 medium sized Tomatoes, red, fully ripe
- 2 medium-sized Cloves of garlic, fresh
- 2 tbsp Extra virgin olive oil
- 1 tbsp Unsalted butter
- 1 tsp Rosemary, dried
- 2 Sage leaves, dried
- 2 small Bay leaves, dried
- 200 g White wine, dry
- 100 g Water
- 0,5 Hot peppers, red, in threads
- Salt, pepper from the mill, nutmeg to taste
To garnish:
- Celery leaves, fresh or frozen
- Almond sticks, white
- Cut the chicken breast into 3×4 cm pieces. Mix the ingredients for the marinade and use them to marinate the chicken breast pieces for 1 hour at room temperature.
For the sauce:
- Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Cut the quarters into cubes of approx. 5 mm. Cap the cloves of garlic at both ends, peel and slice across into thin slices. Heat the olive oil in a wok, add the garlic slices and stir-fry for 30 seconds.
- Add the butter, rosemary, sage leaves and bay leaves and stir-fry briefly. Add the marinated chicken pieces with the marinade and fry all over. Deglaze with white wine and water, add the diced tomatoes and mix in.
- Preheat an oven to 180 degrees bottom heat.
- Pour the mixture into a suitable refractory form. Simmer in the oven on medium heat for 35 minutes. Every now and then, pour the sauce over the pieces of meat.
Facebook Comments