Chicken casserole with two types of bolete

Chicken casserole with two types of bolete

Pollo stufato con boleti

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
350g mixed fresh ceps and orange birch boletes, cleaned weight
600g boneless chicken pieces
plain flour, for dusting
6 tablespoons olive oil
1 onion, finely chopped
55g butter
300g polpa di pomodoro or chunky passata
nutmeg, freshly grated
1 thyme sprig
2 tablespoons parsley, chopped
150ml dry white wine
salt
pepper

Method

  1. Clean and slice the mushrooms. Dust the pieces of chicken in flour and fry them in the olive oil until brown all over. Put to one side.
  2. Add the onion and butter to the oil, along with the sliced mushrooms, and fry for a minute or two. Add the tomato pulp, a pinch of nutmeg, thyme and parsley and cook for a further 2 minutes. Add the wine, salt and pepper.
  3. Return the chicken to the pan, along with any juices, and cook together for a further 15 minutes. Serve with rice.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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