Remove with a slotted spoon and set aside. Heat 150ml of olive oil in a large frying pan and fry the chicken pieces until browned on all sides. Give it a good shake and transfer the chicken pieces to a plate. Place the chicken pieces in a large bowl with the flour and plenty of salt and pepper. Ingredients 1 whole chicken, cut into 12 pieces (ask your butcher to do it) 100g plain white flour Olive oil 3 carrots, peeled and finely chopped 3 celery sticks, finely chopped 1 large red onion, peeled and finely sliced 2 tablespoons rosemary leaves, finely chopped 100ml white wine 2 x 400g tinned chopped tomatoes 150g pitted Taggiasca black olives, drained and cut in half 5 tablespoons chopped flat leaves parsley Salt and freshly ground black pepper to taste or pollo alla cacciatore if you're feeling native! Gino D'Acampo is getting saucy in the kitchen with a recipe for chicken in white wine with rosemary, olive and tomato sauce.
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