Travel Reference
In-Depth Information
34
34
Pollo Alla Toscana
Tuscan-style chicken with zucchini, mushrooms, and ar-
tichokes
2 3-pound chickens
Salt and pepper
Bone and cut the chickens so that there is one large
semi-boneless piece of breast and thigh per person. (Al-
ternatively, purchase whole chicken breasts or whole
leg/thigh pieces.)
1 tablespoon olive oil
1 medium zucchini, cut in
wedges
8 large mushrooms, quartered
2 large fresh artichoke bottoms,
blanched and quartered
Season the chicken with salt and pepper to taste. Heat
the oil in a large oven-safe sauté pan and add the
chicken, skin side down. Place the pan in a 400-degree
oven and cook the chicken for 15-20 minutes.
Pinch of Italian herbs
Pinch of sage
1 teaspoon minced garlic
1 teaspoon minced shallots
1 cup dry white wine
Remove the pan from the oven, add the vegetables, and
stir well. Turn the chicken pieces over on top of the
vegetables, skin side up. Return to the oven and cook
an additional 10 minutes.
½ cup veal demi-glace sauce
Place the sauté pan on top of the stove and add the
herbs, garlic, and shallots. Sauté for one minute and
then add the white wine and veal demi-glace sauce.
Remove the chicken to a service platter.
Cook the sauce for an additional 4 minutes, pour over
the chicken and serve.
.
YIELD
,
Serves 4
