Stewed chicken, but for me it will always be the “agglassato glazed meat chicken” of my childhood: a simple and good, He was unfailingly paired with a soft mashed potatoes. While we're on pumpkin season and during the holidays I decided to make it more rich and elegant and accompany it with a pumpkin puree, colorful and tasty, and I added some slices of black truffle. The sicilian stewed chicken is also called chicken ‘agglassato’, traditional term to indicate this recipe that you do not only with chicken, but also with touches of beef or veal inside (agglassato comes from the dialect 'aggrasciato', ie 'made fatter, tastier ') Why cook with wine and bouillon it forms a sort of creamy sauce, a & #8216; glaze & #8217;, which makes the dish irresistible. Usually, when you prepare the agglazed beef, you use the sauce to season the dough.
I also have a little secret to get an even better sauce: When cooked, remove the chicken (browse among all my CHICKEN RECIPES, I recommend), Filter the sauce to remove the herbs and spices and add a little flour mixed with brown butter. Like this, the sauce becomes more dense and flavorful, you will see that not doing the shoe will be impossible. Among other things, the stewed or agglassed chicken is a dish that is prepared in no time and that you can also make in advance. If I think of autumn or winter dinner, the taste of things good and simple and people I love, I think this dish. Obviously take a look at all my RECIPES WITH PUMPKIN and, since we're in the period, even at RECIPES WITH TRUFFLES. Have a good day.
CHICKEN AGGLASSATO (Sicilian recipe) MASH WITH PUMPKIN AND TRUFFLEPrint This
- FOR CHICKEN AGGLASSATO:
- 4 chicken thighs and drumsticks
- a golden onion
- a clove of garlic
- Sage, fresh Marjoram and Rosemary, to taste
- a clove
- a bay leaf
- a Juniper Berry
- extra virgin olive oil, to taste
- salt and pepper, to taste
- 300 ml dry white wine
- 1 teaspoon tomato paste
- chicken or vegetable broth, to taste
- 10 grams soft butter
- 5 grams of flour
- FOR PUMPKIN PUREE:
- 800 grams of pumpkin
- whole milk, to taste
- 200 grams of potatoes
- 30 grams of butter
- 40 grams of shredded PDO parmigiano Reggiano
- salt and pepper, to taste
- Black winter truffle scorzone or, to taste
For pumpkin puree: Preheat the oven at 200 degrees. Wash the pumpkin, get her into pieces and Peel. Line a baking sheet with parchment paper and put the pumpkin. Cook until soft. Boil the potatoes and, Once cooked, mash them. Mash the squash with a fork, add it to mashed potatoes and season with butter. Cook over low heat, adding a little’ whole milk for desired consistency, then add salt and pepper to taste and, fire off, stir in the Parmigiano Reggiano PDO.
To prepare the chicken agglassato Alla siciliana: Peel the onion and grattugiarla. Put olive oil in a large pan, heat and add chicken thighs and thighs. Fry over high heat until the skin is golden and crisp on both sides. Remove the chicken from the Pan and discard the fat that is deposited into the Pan. Put the pan a drizzle of extra virgin olive oil, Add the onion and a tablespoon of water and cook until the onion will not withered.
Add the tomato paste, the thighs and the chicken thighs. Add salt, pepper and deglaze with white wine. When the alcohol has evaporated, slowly add vegetable broth or chicken broth to the Pan and distribute herbs and spices. Cook over low heat, covered until the chicken won't be tender (approximately 45 minutes).
When the chicken is cooked agglassato, remove it from the Pan and strain the sauce to remove herbs. Put the sauce in the Pan. Mix the butter with the flour and put it in chicken gravy agglassato: adjust the salt if necessary and cook over high heat, until the sauce won't be shiny and creamy.
Serve chicken with sauce and agglassato glazed meat with pumpkin puree, garnished from thin slices of black truffle. Bon appétit!
THE PAIRING: L & #8217; Asti dry is the new version of & #8217; Asti Docg, obtained from grapes Moscato bianco, but fermented into a dry wine, with low residual sugar (17 grams/liter) and an alcohol content of 11 degrees, making it ideal for cocktails and light meals or white meat. With this recipe, We recommend l’Asti dry produced by the company TOSTI, in Canelli: It smells of citrus and floral sensations of Linden; its taste is light, elegant, with a very dense texture of bubbles. Matched with a white meat like chicken, This sparkling wine can accompany well every morsel and intense aromas that come from Moscato are in equilibrium with the note of truffle.