chef recipe


Stewed Chicken, Toscana Style

Stewed Chicken, Toscana Style




Tomoharu Nishio Tomoharu Nishio


Ingredients

Serves 4
Main ingredients:
Chicken thighs 4
Onion 1/2
Shiitake mushrooms 1/2 pack
Shimeji mushrooms 1/2 pack
Mushrooms 1/2 pack
Dried porcini 10g
Tomato paste 1 tablespoon
Curry powder 1/4 teaspoon
Paprika 1/4 teaspoon
Olive oil 45ml
White wine 50ml
Stock 400ml
Heavy cream 200ml
Butter 10g
Salt, pepper Small amount
Italian parsley Small amount


Directions

  1. Cut the chicken thighs into bite-sized pieces and sprinkle with salt and pepper. Mince the onion. Wipe any dirt off the mushrooms using a dishcloth and cut them into somewhat thick slices. Steep the dried porcini in a small amount of tepid water and then squeeze dry gently.

  2. Heat some olive oil in a pan and fry the chicken, skin side down, until golden brown. Remove the chicken from the pan. Discard the oil left in the pan and then, heat some olive oil and butter. Fry the minced onion in it, and add the mushrooms. Continue frying.

  3. Add the tomato paste, curry powder and paprika and fry for a short time. Add the white wine and let it boil to remove the alcohol. Put the chicken back into the pan and add the stock. Cover the pan and cook the chicken over medium heat for approx. 20 minutes.

  4. Add the heavy cream to ３． and season with salt and pepper. Place the chicken on serving dishes, pour the sauce over it and sprinkle with minced Italian parsley.


Tips:

  • Mushrooms are used in this recipe, but you can substitute tomatoes for them.
  • Part of the chicken thighs can be substituted with chicken breast.

＜Cooking Terms＞

Porcini (Italian): Yamadoritake (in Japanese)
The most popular mushroom in Italy. In fall, Italian people enjoy eating savory porcini dishes.



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