Prep 20 mins
Cook 45 mins
This dish is really delicious, but is very low in fat. You can use skinned chicken thighs instead of whole chickens, which is what I prefer. The recipe is Piedmontese, and is from a book by Matt Kramer. I find it especially good when served over polenta.
- 4 lbs roasting chickens, cut into serving pieces and skin removed
- 1 cup madeira wine
- 1 pinch of freshly grated nutmeg
- fresh ground black pepper
- 1 ounce dried porcini mushrooms, soaked in
- 1 cup boiling water, for 30 minutes
- 1 cup chicken stock (canned is fine)
- 1⁄4 cup fresh Italian parsley, finely chopped
- Place large skillet over medium heat with olive oil.
- When hot, add the chicken pieces and brown on all sides.
- Pour off any excess oil.
- Reduce the heat to low, pour in the Madeira, and season with the nutmeg, salt and pepper.
- Let cook for 15 minutes.
- Meanwhile, drain the mushrooms, straining the water of grit through a paper towel or coffee filter.
- If the mushrooms are gritty, rinse them well.
- Add the mushrooms to the chicken, along with the soaking water.
- Stir in the garlic, then add the chicken stock.
- Cover and let cook until the chicken is tender- about 45 minutes.
- To serve, place the chicken pieces on a warm platter and spoon some of the sauce over the chicken pieces.
- Sprinkle a generous amount of parsley on top.