POLLO IN UMIDO CON FUNGHI, AL PROFUMO DI TARTUFI
(Chicken With Mushrooms, Onions and Truffle Mix)
1 Lg. Chicken - Cut in half 2 Sm. Onions - yellow & sliced 3 Tbl. Olive oil - Extra Virgin 3 Tbl. Truffle mix or mince 2 thin slices of black truffe 3 Cups Mushrooms - Crimini & chopped 3 Tbl. Tomato paste
Cut the chicken in half and pat dry. Salt and pepper it. Set it aside.
Place the onions on the bottom of the pot, then add the olive oil. Put the chicken halves on the onions, add the truffle mix, and the mushrooms. Thin the tomato paste with 1/2 cup of water and add to the pot.
Cover and cook over Medium heat for 15 minutes. At the end of this time, turn the chicken halves over and cook another 15 minutes. After this time mix all of the ingredients, cover and cook an additional 15 minutes.
Serve with pan roasted potatoes, cooked in olive oil and rosemary.
NOTE - This dish was prepared by the owners of The Artisan while residing at Casantica near Citta delle Pieve in Umbria, italy. Truffle paste is easy to find there. If you cannot find it substiture portabella or better still, porcini mushrooms.
Last updated on: 06/03/99 12:51:23 AM