Pollo al Lambrusco
Recipe
Serves 4-6
Ingredients:
Lambrusco Sauce:
1 (750ml) bottle dry red wine
¾ Cups coconut sugar (or light brown sugar)
¾ Cups Lambrusco
¼ Cup Apple Cider Vinegar
1 Tbsp black peppercorn
1 white onion (whole)
A tsp of salt
4 garlic cloves, whole
3 thyme sprigs
1 bay leaf
2 sprigs fresh rosemary
1 (750ml) bottle dry red wine
¾ Cups coconut sugar (or light brown sugar)
¾ Cups Lambrusco
¼ Cup Apple Cider Vinegar
1 Tbsp black peppercorn
1 white onion (whole)
A tsp of salt
4 garlic cloves, whole
3 thyme sprigs
1 bay leaf
2 sprigs fresh rosemary
Ingredients:
Pollo al Lambrusco:
6 Chicken Thighs Bone and skin on
2 small containers of shitake mushrooms, whole (about 2 cups)
1 Cup Dry White Wine
4 Tbsp Extra virgin Olive Oil
1-2 Tbsp butter
Salt & Pepper
2-3 sprigs Thyme
1 bay leaf
1 Rosemary sprig
6 Chicken Thighs Bone and skin on
2 small containers of shitake mushrooms, whole (about 2 cups)
1 Cup Dry White Wine
4 Tbsp Extra virgin Olive Oil
1-2 Tbsp butter
Salt & Pepper
2-3 sprigs Thyme
1 bay leaf
1 Rosemary sprig
How to:
1. Preheat your oven at 400, convention/ roast.
2. Prepare your sauce. In a large sauce pan, add your ingredients and bring to a boil. Let boil on
medium heat for 15 minutes.
3. In a large pan on medium high heat, add your oil and butter, generously season your chicken with salt
& pepper, and brown each side; about 3 min each. You want them nice and browned.
4. Place chicken in a large baking dish with lid. Add your mushrooms. Then add the sauce with all the
ingredients. Throw the extra herbs, close lid and roast for 45 minutes.
*I adore this dish. A true testament that chicken does not have to be boring. You can make the
sauce ahead and refrigerate for up to 5-days.
sauce ahead and refrigerate for up to 5-days.