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Pollo in Umido - Venetian Chicken Stew
Serving Size: 4
Cook Time: 01:00:00
8 Chicken thigh fillets cut in half (alternatively chicken pieces on the bone can be used)
Onion finely sliced
4 Tablespoons of JOSEPH Extra Virgin Olive Oil
1 Carrot, diced
1 Celery stalk, diced
1 Cup of Virginia Vineyard Unlabelled White Wine
400 g Canned diced tomatos
Salt & Pepper to taste
Heat JOSEPH Olive Oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook until lightly coloured and softened.
Add chicken pieces and brown slightly. Season to taste. Add the white wine and allow liquid to evaporate to half its orginial volume. Add tomato, cover and cook over a low heat until the meat is tender (about 45 minutes).
This recipe can be adapted by adding mushrooms (fresh or dried) and also for a more intense flavour using red wine instead of white.
Serve by itself or over boiled rice.
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