Pollo al Chianti Recipe
Recipe for Pollo al Chianti
I have chosen for you here a classic dish – Chicken with Chianti [Pollo al Chianti] as together the full flavour of the wine and red pesto give this dish a rich colour and almost spicy flavour, while the grapes add a delicious sweetness. Serve with polenta or simply hot ciabatta from the oven. A salad of rocket and watercress will complement this dish, no need for vegetables or potatoes, simple and rustic Italian style.
- olive oil
- 6 part boned chicken breasts, skinned [thighs and legs can also be used]
- 2 med red onions, thickly sliced
- 3 tbsp of red pesto
- 1/2bottle of red Chianti
- 300ml/ 2 cups chicken stock
- Small bunch of red grapes, about 6ozs, halved and de-seeded
- Fresh basil leaves
- Milled black pepper and salt to taste
- Pan fry the chicken breasts in enough olive oil just to brown either side [don’t cook through] Remove and set aside
- Add the onions to the pan with a little more olive oil, then add the pesto and mix in well for about 3 minutes
- Add the Chianti and reduce by ½
- Add the chicken stock and reduce by 1/3 and season with salt and pepper [keep in mind that if chicken stock cubes are used they will provide much of the required salt flavour]
- Return the chicken to the pan and simmer for about 15 minutes until tender
- Add the grapes and cook for a further 5/7 minutes until soft then add the basil leaves and serve immediately with the warm bread and crisp salad. [Basil is a delicate herb and is best served almost as a garnish]
To Pair With...
Italian Chianti of your choice is the perfect accompaniment to this fantastic dish.
Note: If you wish to try this dish with white wine, then substitute with green grapes and green pesto. You can always add some mascarpone cheese at the end to enrich the sauce. As for the wine, try it with Tesco *finest Soave Classico Superiore.