Delicious chicken with wine, tomatoes, leeks and mushrooms, served over linguini. A perfect and easy dinner.
It feels like it’s been a super long week and so I’m very thankful it’s Friday. Friday is indeed my favorite day of the week. All in all it hasn’t been too bad of a week. Work’s been ok, not super busy but seeing that it’s summer and it’s nice and hot outside, I’d much rather be out baking in the sun than spending 9 hours of my day cooped up in an office. It seems as lately I’ve been thinking a lot about my corporate job and are we really meant to work in an office sitting in a chair 9 hours of your day.
I think not.
I suppose that’s why I love my blogging so much. It gets me out of my comfort zone. I’m an analyst so doing something like blogging, cooking and photographing makes me work on my creativity, which has always been my weakness.
But let me not digress any further and tell you a little bit about this recipe. My friend let me borrow this cookbook she’s had for many many years and looks like it’s from the 1970’s. The book is called International Cookbook 225 Delicious Recipes from Around the World. I, for one, love these books. I feel like there are tons of recipes in these books that have been forgotten, but are fabulous and delicious.
My friend’s been raving about this recipe for quite a while now saying how it’s similar to my Tuscan chicken recipe and how we must try it. So that’s what we did. All ingredients that go in this recipe are wonderful, and some of my favorite, mushrooms, leaks, chicken and wine. You can’t go wrong with a list of ingredients like that. We also threw in a bit of Tabasco sauce for a little heat and we served it with linguini but you can also serve this over some Basmati rice and it’d be just as delicious.
I can’t wait to have some time and look through this old book of hers and see what else I would make, but for now Pollo alla Cacciatora it is.
- 20 ml or 1½ tbsp butter
- 30 ml or 2 tbsp olive oil
- 2 garlic cloves, crushed
- 2 spring onions, finely chopped
- 2 leeks, cleaned and finely chopped
- 175 g or 6 oz mushrooms, sliced
- 8 chicken pieces
- 175 ml or 6 fl oz dry white wine or red wine
- 50 ml or 2 fl oz chicken stock
- 6 tomatoes, skinned, seeded and chopped
- 3 bay leaves
- ½ tsp cracked black pepper
- 1 dash of Tabasco for heat
- 5 ml or 1 tsp flour
- chopped parsley to garnish
- Melt 1 tbsp of the butter with the oil in a saucepan and fry the garlic, leeks and spring onions until softened. Stir in the mushrooms and fry for a further 2 minutes. Remove the vegetables from the pan with a slotted spoon.
- Add the chicken pieces to the pan and brown on all sides. Return the vegetables to the pan and add the wine, stock, tomatoes, bay leaf and seasoning to taste. Bring to a boil, then cover and simmer for 40 minutes or until the chicken is cooked.
- Lift out the chicken pieces and keep them hot on a serving plate. Boil the sauce to reduce it slightly.
- Mix the remaining butter with the flour and add to the sauce in small pieces. Stir until thickened. Discard the bay leaf, and taste and adjust the seasoning. Throw in a dash of Tabasco for heat.
- Serve over cooked linguini, place chicken over linquini then pour the sauce over the chicken and sprinkle with chopped parsley.