Italian Chicken Recipe
Cooking with white wine made easy

This Italian chicken recipe highlights the enjoyment of cooking with white wine as a way of enhancing the poultry meat and mushrooms with infused flavors and aromas not available anywhere else!

Italian cuisine is famous for not only delicious pasta meals, but also for being very wine-centric in the kitchen, like many other European culinary traditions, especially close to the Mediterranean Sea. 

So let's get started to see just how the Italians work their kitchen magic:

Italian Chicken Recipe: Ingredients List 

The ingredients that we are going to need for this recipe are the following:

  • three pounds of chicken cut in pieces
  • 3 tablespoons extra virgin olive oil
  • 2 ounces of fresh butter
  • 1 pound of fresh mushrooms, porcini or crimini, sliced
  • 1 large onion finely grated
  • 1 glass of dry white wine (in our case we recommend an oak-aged Chardonnay)
  • 1 tablespoon of flour
  • 1 8-ounce glass of chicken broth (warm)
  • 2 tablespoons of brandy
  • 4 large ripened tomatoes, peeled and diced
  • 1 tablespoon of finely chopped parsley 
  • sea salt
  • fresh ground black pepper

Italian Chicken Recipe: Cooking Steps

We start out by washing very well the chicken pieces and drying them well with paper towels.

We warm up the extra virgin olive oil and half of our fresh butter, in a cast iron frying pan over a medium flame. 

We brown the chicken portions, a few at a time, for two minutes on each side.

When we finish browning the chicken, we then start cooking, on a low flame, the chicken legs (which take longer to cook).

After about eight to ten minutes we add in the chicken breast and chicken wings, and we slow cook the pieces altogether for approximately fifteen more minutes. 

Now we remove the chicken pieces from the pan, add salt and pepper, and keep the pieces warm in a deep serving plate. 

With the rest of the fresh butter, we saute our sliced mushrooms for approximately eight to ten minutes in a second pan, until the mushrooms release and then re-absorb their juices. 

In the same frying pan where we cooked our chicken, we keep a bit of the leftover juices, and over a medium flame we saute our onions, add the dry white wine (Chardonnay) and wait till the wine fully evaporates. 

We sprinkle in the flour and keep stirring. We add in the chicken broth (pre-warmed) and slowly boil the sauce, stirring the sauce continuously until it thickens. 

In a small coffee pot we warm up the brandy over a medium flame, and flambé it. We then add it to our frying pan.

When the flame extinguishes in the pan, we then add the diced tomatoes and finely chopped parsley.

We add salt and pepper and cook for about ten minutes with the frying pan covered. 

After the ten minutes, we add in our sauce the chicken and mushrooms and slowly cook the ingredients all together for three to four minutes, again lid closed. 

Serve with homemade french fries, and a light-bodied red, easy drinking, like a Rosso Della Valle

Hungry for more wine recipes?

I highly recommend this book:

The Wine Lover's Cookbook! 

(Book review on its way!)

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› Italian Chicken

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