Photo: Chicken as the Farmer's Wife Would Make: Pollo alla Contadina Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 (2 1/2 to 3-pound) fryer chicken, cut into 8 pieces
- Salt and pepper
- 1 cup flour, for dredging
- 2 baking potatoes, peeled and cut into 1/2-inch dice
- 1 medium red onion, cut into 1/4-inch dice
- 1/2 pound crimini mushrooms, halved
- 1 sprig rosemary
- 1/2 cup tomato paste
- 1 cup dry white wine
- 1 bunch Italian parsley, chopped to yield 1/4 cup
Directions
In a heavy-bottomed skillet, heat the oil until almost smoking. While the oil heats, season the chicken with salt and pepper, dredge each piece in the flour, and cook in the oil, working in batches if necessary to avoid overcrowding the pan. Cook the chicken until it is golden brown on all sides. Remove the chicken and set aside. Add the potatoes to the pan and cook 2 minutes, until beginning to brown. Add the onions and cook 10 minutes. Add the mushrooms, rosemary and tomato paste, stir to distribute the tomato paste and cook 10 minutes, reducing the heat if necessary to avoid burning.
Return the chicken to the pan and add the wine and enough water so that the cooking liquid reaches halfway up the sides of the chicken. Bring to a boil, reduce the heat to a simmer and cook until chicken is cooked through, about 20 minutes. Sprinkle with parsley and serve with the pan juices.
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By joshandcarrie
Mpls, MN
on March 05, 2012
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This dish was just ok. The taste was pretty good but it was really heavy. I would say that you should have it on a very cold day and only if you need something to warm you up and put you to sleep. Other than that, I would not really care to have it. Worth the try though.
By Dan E.
Washington, DC
on February 03, 2012
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This is a very substantial and satisfying dish for a winter dinner. It reminded me of how my Italian mother cooked. Not too spicy, but with deeper richer flavors. The breast was super moist, but the thighs were unfortunately underdone. I'd recommend lowering the heat and sauteeing them longer, or cooking an extra 10 minutes at the end.
By sarawas
on February 02, 2012
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This recipe is a classic and a fav for our family. We make it again and again and it is the most requested when the kids are coming over to eat. So easy and quick and ingredients you always have on hand. We make it with chicken thighs for lots of great flavor but also mix in some breasts too. Fresh rosemary is best but I use dried when the garden is not in bloom.
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