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Chicken Sauteed in the Treviso Style: Polastro in "Tecia" Recipe

Chicken Sauteed in the Treviso Style: Polastro in "Tecia"

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Average Rating:

Total Reviews: 3

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  • on March 05, 2012

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    This dish was a tasty one! I did not use two cloves, it was more like a pinch of coarse ground cloves which we could still definitely taste. I would recommend anyone to try this recipe since most of the ingredients should already be in your kitchen. It would be nice on a cold night as it is a warm dish especially with the cinnamon and cloves.

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  • on March 26, 2005

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    This dish went together well even all the way out in Vietnam! It had a surprising and pleasant kick to it - I guess it comes from the cloves and cinnaomon, which sounded strange to add at first. I added a bit more wine to keep the dish moist toward the end of the cooking, but that didn't seem to harm it a bit.

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  • on July 10, 2004

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    This dish went together well even all the way out in Vietnam! It had a surprising and pleasant kick to it - I guess it comes from the cloves and cinnaomon, which sounded strange to add at first. I added a bit more wine to keep the dish moist toward the end of the cooking, but that didn't seem to harm it a bit.

    people found this review Helpful.
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