Polla alla boscaida (Forest-style chicken)


Ingredients 13
Servings 4
Time

Ingredients

  • 8
    chicken portions
  • 4
    doves garlic, crushed
  • 10
    ml
    chopped fresh rosemary
  • 250
    g
    fresh mushrooms, sliced
  • 2
    large onions, sliced
  • 250
    ml
    white wine
  • 60
    ml
    chopped fresh parsley
  • 6
    rashers bacon
  • 60
    g
    butter
  • 2
    stalks celery, chopped
  • salt and freshly ground black pepper
  • 10
    Madagascar green peppercorns, bruised
  • 425
    g
    cream of asparagus soup
 

Method

 
Rub the garlic and rosemary into the chicken and allow the flavour to penetrate for 1 hour. Melt the butter in a pan and sauté the onions, celery, parsley, bacon and peppercorns for about 5 minutes. Remove from pan. Fry chicken to seal and place in an ovenproof dish. Fry the mushrooms until all the moisture has evaporated. Add the soup and wine and stir to combine. Season and add celery mixture. Pour over the chicken and bake for 1 hour in oven preheated to 180 ºC. Serves 4-6.
 

Read more on: poultry
 

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