Chicken in red wine with mushrooms, pancetta, minced sausage and spices

6 servings

80 minutes

This recipe takes us to the heart of Italy, where culinary art embodies passion and comfort. Chicken in red wine with mushrooms, pancetta, and sausage meat is a symphony of flavors that combines the richness of wine, the spice of seasonings, and the tenderness of meat. Grappa adds a subtle smokiness to the dish, while the combination of porcini mushrooms with meat texture makes it particularly hearty. Braising in red wine creates a velvety base that enriches each bite with depth of flavor. This dish pairs perfectly with small pasta that absorbs the aromatic sauce. It is suitable for a cozy family dinner or a festive table, impressing with the richness and harmony of ingredients. Its history is linked to rustic Italian cuisine where simplicity transforms into gastronomic perfection.

Energy value per serving

• Calories: 796.8
• Proteins: 47.6g
• Fats: 53.2g
• Carbohydrates: 7.7g

Ingredients

• Chicken: 1 pc
• Dried porcini mushrooms: 50 g
• Wheat flour: 1 tbsp
• Onion: 1 head
• Pancetta: 70 g
• Grappa: 2 tbsp
• Butter: 50 g
• Salt: to taste
• Ground black pepper: to taste
• Cayenne pepper: 0.5 tsp
• Ground nutmeg: 0.3 tsp
• Red dry wine: 750 ml
• Sausage mince: 100 g

Cooking steps

1. Soak dried mushrooms in room temperature water for 30 minutes.

   Required ingredients:

   • Dried porcini mushrooms: 50 g

2. Cut the chicken into quarters (without removing the skin), rinse in cold running water, dry, sprinkle with salt and black pepper, and lightly dust with flour.

   Required ingredients:

   • Chicken: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Wheat flour: 1 tablespoon

3. Finely chop the onion and pancetta, and sauté in a large heavy skillet over medium heat with 30 g of butter until golden brown. Add 2 tablespoons of water and bring to a boil.

   Required ingredients:

   • Onion: 1 head
   • Pancetta: 70 g
   • Butter: 50 g

4. Once the water evaporates, place the chicken pieces in the pan and lightly fry for about 5 minutes on both sides with the onion and pancetta.

   Required ingredients:

   • Chicken: 1 piece

5. Then pour grappa over the chicken and set it on fire.

   Required ingredients:

   • Grappa: 2 tablespoons

6. When the fire dies down, season the chicken with cayenne pepper and nutmeg, pour in wine (preferably Cabernet), and simmer covered on low heat for 20-25 minutes.

   Required ingredients:

   • Cayenne pepper: 0.5 teaspoon
   • Ground nutmeg: 0.3 teaspoon
   • Red dry wine: 750 ml

7. Meanwhile, finely chop the mushrooms and mix them with the pork sausage filling.

   Required ingredients:

   • Dried porcini mushrooms: 50 g
   • Sausage mince: 100 g

8. When the chicken is almost ready, add the remaining butter and sausage filling with mushrooms. Mix well and simmer, occasionally basting the chicken with the sauce, for another 10-15 minutes until fully cooked.

   Required ingredients:

   • Butter: 50 g
   • Sausage mince: 100 g

9. Serve with small pasta.