Tuesday, May 3, 2011

Chicken with aromas

Last night for dinner I prepared this simple and fast main course, I took down from the Italian monthly "Cucina moderna”.
The chicken with aromas is a great dish, suitable for any occasion, also due to its quick preparation. Here's the recipe:

Serves 4

Chicken about 1 kg (2,20 pounds) cut into pieces
Red onions 2
A clove of garlic
Flaked almonds 80 g (2,82 oz)
Lemon juice 1 dl (3,38 fl oz)
Honey 1 dl (3,38 fl oz)
Tabasco sauce (optional)
A cinnamon stick
A sprig of parsley
2 tablespoons of extra virgin olive oil
Butter 20 g (0,70 oz)
Pink peppercorns in brine to taste
Mince the garlic, slice the onions and sauté with the oil and the butter, add the chicken and let it brown evenly (photo 1). Sprinkle with lemon juice, add honey and 4 or 5 drops of Tabasco (if you are using it) and the diced cinnamon. Let everything season over high heat (photo 2), then lower the heat, cover and cook for 40 minutes. Roast the almonds in a non-stick pan, add them to the chicken with a tablespoon of drained red peppercorns and the chopped sprig of parsley. Leave the chicken on the stove for a few more minutes so that the flavors can mix together and serve it hot.
Bon appetit!

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