Pan-fried chicken it is a recipe from the 80s that Benedetta Rossi wanted to share with her fans. The cook shares many recipes, always attentive to those who don’t have a lot of time to dedicate to cooking but still want to eat good, healthy and tasty. This time, however, there is a difference, because we are talking about a reach of the heart. A dish that he prepared himself grandmother Assuntahis mother’s mother, on the occasion of Sunday on wood-fired kitchen. It is a tasty and succulent dish, full of ingredients that flavor it.
Chicken in a pan
Ingredients x 4
- chicken pieces 1.5 kg
- pickled or sweet and sour giardiniera 250 g
- artichokes in oil 150 g
- sweet and sour pickled onions 50 g
- olives in brine 100 g
- white wine 1\2 glass
- garlic 2 cloves
- laurel
- rosemary 1 sprig
- extra virgin olive oil
- pepper
- salt
Preparation
The first thing to do to prepare the chicken in the pan is to clean the chicken pieces and season them well with plenty of salt and pepper. Heat a drizzle of extra virgin olive oil in a pan. Brown the garlic together with the bay leaf and rosemary. Add the chicken and let it brown on all sides. Shade with white wine. When the alcoholic part has completely evaporated, cover with the lid and leave to cook over a low heat 40 minutes. Remember to stir every now and then. If necessary you can dilute with water. After 30 minutes, remove the bay leaves and garlic.
United the other ingredients: first the giardiniera with the chopped vegetables, then artichokes and spring onions. Mix and cook for another 5 minutes, then add the last ingredient, olives in brine. Mix again and leave to flavor for 1 minute. Serve, accompanying the chicken pieces with the sauce created in the pan. Accompany with a nice fresh salad. Yours pan-fried chicken it’s ready. Enjoy your meal.
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