Pollo a la Vecchio Lupo
Serves 4
Ingredients
1 lb chicken breast
1 c white wine (any kind, but chardonnay or chianti work well),
1/2 lb brown, cremini, or other mushrooms
1/4 lb butter, divided
1/2 cup shallots or any kind of onion
1 c cream
1/2 c vegetable stock
pasta for 4
All seasonings are to taste:
1 1/2 tbl tarragon
2 BULBS garlic, peeled, minced, and divided in 3
1/2 tsp red chilli
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp MSG
Method
- Dice chicken and mushrooms into large or small chunks, finely chop mushrooms and shallots/onions. Divide shallots/onions into three.
- Start the water for the pasta.
- Sautée mushrooms, chilli, and the first 1/3 of garlic in the butter on low heat for a few minutes; add first 1/3 of the shallots part way through, set aside.
- Sautée the chicken and 1/3 of the garlic in butter until the chicken just begins to turn golden at the edges.
- Add white wine (the quantity is up to you - as Rick Stein once said, "Wine is a very important part of cooking, sometimes I even add it to the food!")
- Boil off most of the wine, add the second third of the shallots, chilli/black pepper, salt, pepper, MSG (if desired) and half of the tarragon.
- Begin cooking the pasta.
- When the wine is almost all evaporated, add the cooked mushrooms and a little veggie stock. Reduce and add single cream, more tarragon and the rest of the shallots and garlic. Cook until thickened.
Serve on a bed of pasta.