Polla al Vino Blanco


From Eva Braganini, Paw Paw, St. Julian Wine Company, Inc.

5 pounds chicken pieces
4 tablespoons olive oil
2 onions, chopped
1 cup St. Julian Village White
1 tablespoon tomato paste
1 tablespoon flour
3 tablespoons chopped olives
1/4 cup chicken stock
4 anchovy fillets, crushed
1/2 cup St. Julian Red Wine Vinegar
4 cloves garlic, crushed
3 tablespoons chopped parsley
2 tablespoons fresh basil, chopped

Sprinkle chicken with salt and pepper and dust with flour. Rub flour well into skin. Heat the oil in a heavy skillet and sauté the onions until tender. Add chicken and brown well all over. Add the St. Julian Village White wine and cook 5 minutes over high heat. Dissolve the tomato paste in the broth and add to pan. Simmer for 45 minutes or until chicken is tender.

In a small, bring the St. Julian Red Wine Vinegar salad dressing to a boil. Add the olives, garlic, anchovies, parsley and basil and simmer for 3 to 4 minutes. Pour sauce over chicken to serve.

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