John Myers
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Pollo Fino in White Wine Sauce
The perfect pollo fino in white wine sauce recipe with a picture and simple step-by-step instructions.
For the marinade:
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Bianco balsamic vinegar
- 2 teaspoon Steak seasoning
Also:
- 100 ml White wine
- 200 ml Poultry stock
- 1 half a teaspoon Smoked paprika
- 1 half a teaspoon Salt and pepper
- 1 half a teaspoon Mixed cornstarch
- Mix the ingredients into a marinade and let the Pollo Fino rest in it overnight. Take them out of the refrigerator the next day in good time so that they can reach room temperature. Preheat the oven to 160 degrees using a suitable pan.
- Brush a pan with a few drops of oil and fry the Pollo Fino in it until golden brown, then transfer it to the oven dish and finish cooking there for about 30 minutes. During this time, add the wine with the stock to the pan, use it to simmer the roasted substances, season with smoked paprika, salt and pepper and prepare a slightly creamy sauce with the mixed cornstarch.
- Put the Pollo Fino in the sauce and cover with the lid and let it steep for a few minutes. I also served it with small parsley potatoes with fresh asparagus and one with spaetzle and buttered julienne vegetables. It tasted wonderful!
- ** Pollo Fino are boneless chicken thighs.
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