Recipe

Country Style Chickenpollo Alla Campagnola Recipe

	Lincolntoot / All my dishes 1 year, 6 months ago Wine, onions and chicken come together in this Tuscan country chicken dish. This is oh sooooo good! Prep:15m Cook:90m Servings:4	Lincolntoot
	italian

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Ingredients

1 4 pound roasting chicken cut into pieces at room temperature

salt and pepper to taste

2 Tablespoons sweet butter

1/4 cup extra virgin olive oil

1 large white onion very thinly sliced

1/2 cup dry vin santo wine, moscato wine works well also or dry sherry

1/4 cup chicken stock

Directions

Sprinkle chicken with salt and pepper.

In a roasting pan large enough to hold the chicken melt the butter in the olive oil over medium heat. Add the onions, stir into the fat and sweat gently, lowering the heat if necessary to keep the onions from browning. Cook for about 20 minutes or until they are soft. Push the onions to the side of pan and set the chicken in the middle. Place in preheated oven and roast for 30 minutes, basting every 10 minutes or so the wine or sherry. Then lower the heat to 325 F and continue roasting another 30 minutes continuing to baste with the wine and juices that have collected in pan. If the pan juices reduce too much add a little more wine and chicken stock.

Chicken is done when juices run clear yellow when pricked with fork.

Remove the chicken from the oven and let stand for 10 minutes

Serve with onions and pan juices and enjoy the raves from this one!

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