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A stew of poultry Milanese

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A stew of poultry Milanese

Truths of Italian kitchen are familiar to everyone - pasta, tomatoes and cheese... But if the residents of the deep South, Italy is quite unable to settle for pasta with light vegetable sauces, the people of the North prefer solid dishes - Osso Buco, spaghetti Bolognese, risotto of all kinds, etc. With one of these solid dishes I would like you to meet. From the recipe, you will learn how to feel rich Italian housewife and feed their loved ones hearty autumn dish.


Cooking time60 minutes Number of servings4

Ingredients for A stew of poultry Milanese




Step-by-step instruction of cooking A stew of poultry Milanese


Step 1

Prepare the foods. This time I took a fillet hip turkeys, but based on my experience cooking this dish, I advise you to take the chicken is prepared much faster. 
Meat cut into medium pieces, season with salt and sprinkle with rosemary, leave for a few minutes. 
Mushrooms cut into slices, pepper cubes, onion - half rings, olives - rings, and crush the garlic.Prepare the foods. This time I took a fillet hip turkeys, but based on my experience cooking this dish, I advise you to take the chicken is prepared much faster.
Meat cut into medium pieces, season with salt and sprinkle with rosemary, leave for a few minutes.
Mushrooms cut into slices, pepper cubes, onion - half rings, olives - rings, and crush the garlic.


Step 2

Fry meat in small amount of oil until Golden brown. Put in a bowl and cover (film, foil).Fry meat in small amount of oil until Golden brown. Put in a bowl and cover (film, foil).


Step 3

Then fry the onion for 2-3 minutes, add the mushrooms and cook for 5-7 min. 
To mushrooms, add pepper and garlic, cook over medium heat until soft pepper.Then fry the onion for 2-3 minutes, add the mushrooms and cook for 5-7 min.
To mushrooms, add pepper and garlic, cook over medium heat until soft pepper.


Step 4

Return the meat to the pan, add salt, season with pepper, and leftover rosemary to taste and pour 150 ml of wine, let stew under the lid for a few minutes. Stew then sprinkle 1-2 tsp of flour (or thickener of the sauce), stir...Return the meat to the pan, add salt, season with pepper, and leftover rosemary to taste and pour 150 ml of wine, let stew under the lid for a few minutes. Stew then sprinkle 1-2 tsp of flour (or thickener of the sauce), stir...


Step 5

... when the flour gets going, pour 100 ml of cream. 
It is very important to take high-quality cream (dubious because the cream can curdle), preferably from 20% fat, perfect cream Parmalat 23%. 
Simmer stew under a cover on slow fire to readiness of meat, the thickness of the sauce can be adjusted, adding a little broth or water. For a few minutes until cooked add cherry tomatoes or tomato slices Pomito and olives.... when the flour gets going, pour 100 ml of cream.
It is very important to take high-quality cream (dubious because the cream can curdle), preferably from 20% fat, perfect cream Parmalat 23%.
Simmer stew under a cover on slow fire to readiness of meat, the thickness of the sauce can be adjusted, adding a little broth or water. For a few minutes until cooked add cherry tomatoes or tomato slices Pomito and olives.



Step 6

It is possible to serve stew with any side dish of your choice. 

Now listen to the smell of autumn dishes... Feel the subtle wine fragrance? And rosemary? Try a little... Crazy delicious?! A soft creamy note in the sauce? 
Mmmm... Viva Italia!It is possible to serve stew with any side dish of your choice.

Now listen to the smell of autumn dishes... Feel the subtle wine fragrance? And rosemary? Try a little... Crazy delicious?! A soft creamy note in the sauce?
Mmmm... Viva Italia!