Pollo al Vin Santo
Pollo al Vin Santo

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, pollo al vin santo. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Il pollo al vin santo è una ricetta di origine toscana. Cucinata in questo modo, la carne di pollo risulta tenera e profumata con il tipico aroma fruttato del Vin Santo. Questa ricetta si cucina in pochissimo tempo, è semplice e servita com un cremoso purè di patate, vi regalerà la cena più.

Pollo al Vin Santo is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Pollo al Vin Santo is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook pollo al vin santo using 6 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Pollo al Vin Santo:
  1. Prepare 3 tbsp unsalted butter
  2. Make ready 2 boneless skinless chicken breast
  3. Take 4 tbsp flour
  4. Take Salt and pepper
  5. Get 1/2 lemon juiced
  6. Make ready 1 cup chicken broth

Imported Italian pancetta lightly browned with garlic and fresh herbs in a spicy tomato sauce served on spinach fettuccine. Book now at Vin Santo in San Jose, CA. We want all of our guests and staff to feel safe and comfortable while dining at Vin Santo. We look forward to seeing you for Al Fresco Dining. דברים לעשות בפירגוס. תמונות מ‪Santo Winery‬..

Instructions to make Pollo al Vin Santo:
  1. Remember to read the recipe in full before you start and get all your ingredients together.
  2. Next, decide whether you want the wine version or broth version. If you use wine, I recommend a pink or white moscato or maybe even a Riesling. We cooked this originally with Italian vin santo wine. But you won’t find that in the US easily. If you do find it send me a message because I’d love to know where.
  3. Here we go. First melt the butter in a large flat fry pan. Don’t boil it just melt it. And turn the heat off. You want the butter to be not hot.
  4. Ok. Pat chicken dry with a paper towel and cut into bite sized pieces.
  5. Do NOT salt. I know every cook book tells you to salt your meat At this point. But just don’t. Trust me.
  6. Get a large ziploc bag and put the flour in the bottom of the bag. Add the chicken pieces and shake until the pieces are fully coated.
  7. Note - depending on how much meat you have you may have extra flour or even not enough flour. If there is not enough - add some. If there is too much flour don’t worry about it!!!
  8. Ok. Now listen. Take the chicken pieces out of the bag in handfuls and shake off the excess flour. Then put the chicken in the cool pan in a single layer. Yep the pan is still turned off.
  9. Now put the pan on medium high heat and start browning the chicken. Don’t shake the pan or stir the chicken. Just leave it until you see some browning. Then starting on one side start flipping the pieces over. I do it one by one but I’m sure you’ll do it whatever way you want.
  10. Cook until all the pieces are browned on both sides. Continue to cook until almost cooked through.
  11. Almost done. Now add salt to taste. And freshly ground pepper.
  12. This is where I squeeze in a 1/2 lemon and add the chicken broth. I usually use more than 1 cup because I like some gravy for my noodles.
  13. So if you want - this is where you add the wine instead of broth. It’s delicious that way also. I typically use 3/4 cup wine and 3/4 cup water.
  14. Stir and cook on high heat until the liquid thickens. Ok. All done.
  15. I add parsley at the end for color.
  16. So we typically put this over garlic and oiled linguini. But last night I made tomato cheese basil salad instead and had it on the side. Delicious.
  17. This is one of those versatile recipes that you could do anything with. We’ve even had it on spinach salads.
  18. Remember to smile and relax. Your food will taste better.

Lo partimos en octavos y sazonamos. El vino le da un toque frutal al pollo muy rico, si no lo habéis probado no dudéis en hacer esta receta. Receta de pollo o gallina en pepitoria En Directo al Paladar. Vin Santo [vin ˈsanto] ("holy wine") is a style of Italian dessert wine. Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, though Sangiovese may be used to produce a rosé style known as "Occhio di Pernice" or eye of the partridge.

So that’s going to wrap it up for this exceptional food pollo al vin santo recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!