As seen on Instagram:
Part 1 – https://www.instagram.com/p/ChVbgiwOTMf/
Part 2 – https://www.instagram.com/p/ChVdBnwp7N0/
| Ingredients | |
|---|---|
| 13 1/2-pound chicken, cut into eight pieces | 4 tablespoons olive oil |
| 2 large Spanish onions, thinly sliced | 2 fresh tomatoes, diced (optional) |
| 1 bay leaf | 1 tbsp. flour, plus flour for dredging |
| 1/2 cup dry white wine, 1/2 cup sherry | 1/4 pound of prosciutto, sliced julienne |
| 1/2 pound of mushrooms, thinly sliced | Salt, freshly ground black pepper |
| 1/4 stick butter | 1/2 bunch of fresh basil, chopped |
| 2 cups water |
Instructions:
- Heat 4 tablespoons of olive oil in a large heavy skillet over medium heat.
- Dredge chicken in flour and brown lightly. Transfer chicken to a large saucepan after browning.
- In the same skillet, add onions and prosciutto, and 2 tablespoons of oil. Saute for about 3 minutes.
- In a bowl, mix butter and 1 tablespoon of flour to make a roux. Add wine, sherry, bay leaf, mushrooms, and tomatoes, along with 2 cups of water. Salt/pepper to taste, add basil.
- Add this to the pan with chicken, simmer, and simmer for 40 minutes until the chicken is done.
- Serve the chicken and use the extra sauce for pasta.
Buono Appettito!