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.
1
Soak dried mushrooms in room temperature water for 30 minutes.
- 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.
- 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.
- 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.
- Chicken: 1 piece
5
Then pour grappa over the chicken and set it on fire.
- 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.
- Cayenne pepper: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Dry red wine: 750 ml
7
Meanwhile, finely chop the mushrooms and mix them with the pork sausage filling.
- Dried porcini mushrooms: 50 g
- Sausage meat: 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.
- Butter: 50 g
- Sausage meat: 100 g
9
Serve with small pasta.
