Photo: Chicken Sauteed in the Treviso Style: Polastro in "Tecia" Recipe
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 (3 pound) chicken, quartered
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1/2 cup dry white wine
- 2 cloves, crushed
- Pinch cinnamon
- 4 canned tomatoes, crushed
- 1/2 pound chanterelles
- Salt and pepper
Directions
In an ovenproof skillet, heat the butter and olive oil over high heat and add the chicken pieces. Cook until light golden brown, remove, and set aside.
Add the onion, carrot, and celery and cook over high heat until softened and browned, about 7 to 10 minutes. Add the chicken parts, drizzle the wine over, and add the cloves and cinnamon. Stir in the tomatoes and cook over medium heat for 15 minutes. Stir in the mushrooms and cook for another 30 to 40 minutes, then adjust the seasoning and serve.
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By joshandcarrie
Mpls, MN
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.
By beo3_2369988
Hanoi
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.
By ftvk_406018
Indiana, PA
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.
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