Pollo al Vino {Chicken w/Wine}
Hi, I’m Paula & I can’t get enough of chicken. Nope, there I said it. I feel so much better about sharing that (not that you couldn’t have figured that out by the sheer size of the poultry file here on bell’alimento). Whew! Perhaps I should start a group on Twitter or a Facebook Fan page. I’m sure I’m not the only one (considering again how very popular my chicken dishes are here) who wouldn’t mind admitting their chicken dependency too. I’m thinking of calling it “Chicks for Chicken” kinda has a nice ring to it, no?
But who can blame us! Chicken is like a super chameleon. It just takes flavors on & changes itself to suit their needs. It’s quite a selfless gesture I think tee hee. Pollo al Vino is pronounced (not that I think you need any help with this one, but hey just in case) Po-low al V-no & is simply Chicken with Wine & a couple other ingredients thrown in for good measure. It’s juicy, succulent & well just plain & simple finger licking good!
If you don’t have a whole chicken on hand, don’t sweat it. I always have chicken thighs in the freezer and they’re oh so fabulous in this as well. Now if I could just love my own thighs as much as I love chicken thighs. Sigh. All this taste testing and cooking is not helping my dress size & I think I’m going to start blaming you! It can’t of course be my fault. No way! Don’t worry, I still love you! Perhaps I should start posting some vegetable dishes, anyone be interested in seeing that?
(I’m betting not-tee hee)
What you’ll need:
1 whole chicken cut into pieces
50g or roughly 1/2 stick of unsalted butter
2 tbsp of Extra Virgin Olive Oil
Large Pinch of Nutmeg
Juice of 1/2 lemon
1/2 cup of White Wine
1 tbsp Flour
Handful of Fresh Parsley - chopped roughly
Here’s a hand dandy converter if you’d like SPECIFIC conversions: http://www.gourmetsleuth.com/conversions.htm
What to do:
Wash & dry your chicken pieces thoroughly. Into a large deep sided pan add the oil & butter and heat over med-high heat until melted. Add your chicken pieces. Season with salt & nutmeg & brown on all sides. When chicken is brown, sprinkle in the flour & pour the wine on top. Using a fork or small whisk make sure flour & wine is incorporated. Cover and cook over LOW heat for approx 45 mins. When chicken is finished cooking, sprinkle the parsley on top & add the lemon juice. Transfer to serving plate & serve immediately.
Buon Appetito!
If you liked this, you might like:
Chicken Francaise, Chicken Marsala
If you can’t get enough bell’alimento (& well who would blame ya LOL) you can find us on TWITTER & FACEBOOK so come on over & say “ciao”
Yum! Paula, your pictures always come off the screen and in mere seconds, my mouth is watering! I love chicken, but now I am on a turkey kick. However, I would totally join the “Chicks for Chicken”!
[Cover and cook over LOW heat for approx 45 mins.] — Do I need to add some water before this step? Or the chicken must be burnt…
Wonderful chicken, chick. I’d definitely joining your club. It’s what we eat most often, and I’m never bored.
Hey, I just read a good news yesterday: eating slowly helps keep your weight under control! Has to do with the release of appetite control hormones in our guts, which on the contrary get blocked when you eat quickly. So, let all your senses enjoy the food and eat slooooooooowly!
You can make as much chicken as you want when it looks this yummy!!!!!!
Thanks for sharing the Pollo al Vino {Chicken w/Wine} recipe. It was nice going through your blog. keep it up the good work. Cheers
Another delish chicken recipe… Love it! I had to chuckle about how cooking/tasting aren’t helping your dress size… I blame my readers, too. I notice that my traffic goes up right along with my waistline
Thanks for sharing the recipe of Pollo al Vino {Chicken w/Wine}. It was nice going through your blog. Keep up the good work.
Paula….. uhhhhhmmmmmmmmm
when are you coming over and cooking for me?!?
Because this looks delicious and would love some now, hehehehe great job once again!
-Natasha
Sorry lady, Chicken bores me. Dress it up or not, it just can’t compare to that tender, juicy steak.
However, I have tagged a few of your very own chicken files to aid in my quest to have multiple recipes to keep the dang bird interesting.
Beck
Hi Paula! You inspired me.. Made this tonight with a few last minute changes. I went extremely light on the nutmeg, added sliced button mushrooms, minced shallots and garlic, used about twice as much wine, reduced the sauce without flour and served the pieces on a bed of spring green mix with the sauce and fresh squeezed lemon juice over top. It was incredible!!
Mmm, yummy! I’m so loving your blog!!
Ah, thanks Kate! That’s a huge compliment!
Hi Xue! I don’t add any water & haven’t had any problems with it burning. If you’d like to add a little liquid I’d suggest some chicken stock. I use the lowest setting on my gas stove which basically lets it simmer! Hope that helps : )
Ciao Dajana! Grazie mille per i complimenti! Sei sempre carissima!
Thanks Miranda! Don’t worry, I have a gazillion more chicken recipes ; ) Glad I’m not the only one - tee hee!
You’re quite welcome Hampers! Cheers to you!
Ah, thanks Tasha! We’ve got a really BIG table so just let me know when you’re in the neighborhood ; )
Ciao Becky! So glad you’ve found a few to try out! I’m going to try and keep the interesting ones coming for ya : )
Ciao J.P.! I’m flattered & so glad I could lend a little inspiration. Your changes sound dee-lish! I love to hear back about how the recipes go over! Thanks for letting me know : ) Glad you < 3 it!
Mwah! Thank you Amy! I’m so lovin you ; )
[...] Pollo al Vino – Chicken with Wine…can’t get any better than that! This recipe looks simple and [...]
I have copied down this recipe and I hope to be making it soon!