Pollo con funghi e patate
Pollo con funghi e patate | Chicken drumsticks with cremini mushrooms and potatoes
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[instagram-feed feed=1]Pollo "aggrassato" is an ancient recipe of Sicilian cuisine. A dish that tastes like home, family and childhood. Much loved for the creaminess and tenderness that the chicken assumes during cooking and for the heady scent that it releases during preparation and invades the whole kitchen with rosemary, sage and bay leaf. The word "Aggrassato" or "Agglassato" refers to a particular cooking, in which the flouring of the potatoes and onions creates a creamy sauce which covers the pieces of chicken, making it succulent and very tasty. In this version I also added cremini mushrooms! The result? A really country taste!
- 6 1 pcs of chicken drumsticks
- 1 1 big onion
- 1 1 whole garlic bulb
- 10 oz cremini mushrooms
- 4 1 big gold potatoes
- 1 1 glass of white wine
- 6 oz water or bouillon broth (or more (as needed))
- 4 tbsp extra virgin olive oil
- 1 pinch Salt and pepper to taste
- 1 pinch Fresh Italian parsley to taste (optional)
- 1 pinch Fresh rosemary (optional)
Wash and dry the chicken and set aside.
Take a saucepan with salted water, bay leaf and bring to a boil. Add the chicken drumsticks and boil for 5-10 minutes.
Cut the onion into julienne strips and one peeled garlic and sauté in a large saucepan in extra virgin olive oil, add the cremini mushrooms and sauté until their water is absorbed.
Add the chicken drumsticks (well drained from the boiling water) and brown them, stirring often, salt and pepper. Cook for 15 minutes on low heat. Deglaze the chicken and mushrooms with the white wine and cover with a lid to let the alcohol evaporate.
Meanwhile, cut the potatoes into large cubes, put them in a bowl and add salt and pepper. Add the potatoes to the chicken and mushrooms and cover everything with warm water or vegetable broth (about 4-5 glasses)
Simmer for another 25 minutes or until potatoes are cooked through. You can add more broth or water if the stew starts to thicken too much.
Leave to rest for 5 minutes and serve with ground black pepper and chopped parsley.
Pre-boiling the chicken is optional but helps to remove any extra fat.
You can choose to use a different part of chicken like thighs.
If desired, this dish can be enriched with frozen peas and replace the mushrooms with excellent porcini mushrooms (preferably dried).
You can omit the mushrooms if not a fan. Same for the potatoes.
If you don't want to make vegetable broth from scratch, you can bring 12oz of water to boil and add 2 or 3 bouillon cubes, you will have a tasty vegetable broth as well!
I used Edward & Sons Garden Veggie Bouillon Cubes sold at Sprouts.
