Pollo al Vin Santo. Il pollo al vin santo è una ricetta di origine toscana. Cucinata in questo modo, la carne di pollo risulta tenera e profumata con il tipico aroma fruttato del Vin Santo. Questa ricetta si cucina in pochissimo tempo, è semplice e servita com un cremoso purè di patate, vi regalerà la cena più.

Pollo al Vin Santo My Pollo Al Tuscana was incredible. Vin Santo has a wonderful intimate and romantic atmosphere with quiet Italian background music. Vin Santo is a wonderful treasure in downtown Middleton. You can have Pollo al Vin Santo using 6 ingredients and 18 steps. Here is how you cook it.

Ingredients of Pollo al Vin Santo

  1. It’s 3 tbsp of unsalted butter.
  2. You need 2 of boneless skinless chicken breast.
  3. It’s 4 tbsp of flour.
  4. Prepare of Salt and pepper.
  5. Prepare 1/2 of lemon juiced.
  6. Prepare 1 cup of chicken broth.

The atmosphere and service is exceptional. – Ricetta Dessert : Bavarese al vin santo da I dolci di laura. Unite il vin santo e la gelatina strizzata e mescolate fino a farla sciogliere. Non siamo davanti al classico arrosto domenicale, il Brasato di Manzo al Vin Santo con Iniziamo dalla carne un ottimo pezzo di girello, morbido e ideale per questo tipo di cottura. A questa si uniscono i toni dolci del Vin Santo e delle Prugne, accompagnati dalla farinosa pastosità delle Castagne.

Pollo al Vin Santo step by step

  1. Remember to read the recipe in full before you start and get all your ingredients together..
  2. Next, decide whether you want the wine version or broth version. If you use wine, I recommend a pink or white moscato or maybe even a Riesling. We cooked this originally with Italian vin santo wine. But you won’t find that in the US easily. If you do find it send me a message because I’d love to know where..
  3. Here we go. First melt the butter in a large flat fry pan. Don’t boil it just melt it. And turn the heat off. You want the butter to be not hot..
  4. Ok. Pat chicken dry with a paper towel and cut into bite sized pieces..
  5. Do NOT salt. I know every cook book tells you to salt your meat At this point. But just don’t. Trust me..
  6. Get a large ziploc bag and put the flour in the bottom of the bag. Add the chicken pieces and shake until the pieces are fully coated..
  7. Note – depending on how much meat you have you may have extra flour or even not enough flour. If there is not enough – add some. If there is too much flour don’t worry about it!!!.
  8. Ok. Now listen. Take the chicken pieces out of the bag in handfuls and shake off the excess flour. Then put the chicken in the cool pan in a single layer. Yep the pan is still turned off..
  9. Now put the pan on medium high heat and start browning the chicken. Don’t shake the pan or stir the chicken. Just leave it until you see some browning. Then starting on one side start flipping the pieces over. I do it one by one but I’m sure you’ll do it whatever way you want..
  10. Cook until all the pieces are browned on both sides. Continue to cook until almost cooked through..
  11. Almost done. Now add salt to taste. And freshly ground pepper..
  12. This is where I squeeze in a 1/2 lemon and add the chicken broth. I usually use more than 1 cup because I like some gravy for my noodles..
  13. So if you want – this is where you add the wine instead of broth. It’s delicious that way also. I typically use 3/4 cup wine and 3/4 cup water..
  14. Stir and cook on high heat until the liquid thickens. Ok. All done..
  15. I add parsley at the end for color..
  16. So we typically put this over garlic and oiled linguini. But last night I made tomato cheese basil salad instead and had it on the side. Delicious..
  17. This is one of those versatile recipes that you could do anything with. We’ve even had it on spinach salads..
  18. Remember to smile and relax. Your food will taste better..

Butterfly pasta surf and turf style with pancetta mixed mushroom shrimp crab meat and cream finished with truffle oil. Prova questa golosa e originale millefoglie caramellata con datteri al Vin Santo. Contextual translation of "cipolle rosse al vin santo" into English. Vin Santo (or Vino Santo) is a viscous, typically sweet dessert wine made in Italy, predominantly in Tuscany. The wine is loved for its intense flavors of hazelnut and caramel.