Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup Barolo di Langhe wine
- 1 cup chicken broth
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook for 5 minutes on each side until golden brown.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the diced onion and garlic and sauté for 2-3 minutes until softened.
6. Add the tomato paste and thyme and stir until combined.
7. Pour in the Barolo di Langhe wine and chicken broth and bring to a boil.
8. Reduce the heat to low and add the chicken back to the skillet.
9. Cover the skillet with a lid and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
10. Serve hot with your choice of side dish.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking chicken, low heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 6g
Protein: 35g
Substitutions for ingredients:
- Barolo di Langhe wine can be substituted with any dry red wine.
- Chicken broth can be substituted with vegetable broth or water.
- Dried thyme can be substituted with dried oregano or basil.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use bone-in chicken thighs instead of chicken breasts.
- Add a splash of heavy cream to the sauce for a creamier texture.
Tips and tricks:
- Make sure to season the chicken breasts well with salt and pepper for maximum flavor.
- Use a meat thermometer to check if the chicken is cooked through (internal temperature should be 165°F).
- If the sauce is too thin, remove the chicken from the skillet and simmer the sauce uncovered for a few more minutes until it thickens.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over low heat until heated through.
Presentation ideas:
Serve the chicken and sauce on a large platter with fresh herbs and a sprinkle of Parmesan cheese.
Garnishes:
Fresh parsley or basil, grated Parmesan cheese
Pairings:
This dish pairs well with roasted vegetables or a simple green salad.
Suggested side dishes:
Mashed potatoes, roasted sweet potatoes, or garlic bread.
Troubleshooting advice:
If the sauce is too thick, add more chicken broth or wine to thin it out. If the sauce is too thin, simmer it uncovered for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pollo al Barolo di Langhe is a traditional Italian dish from the Piedmont region of Italy, where Barolo wine is produced.
Flavor profiles:
This dish has a rich and savory flavor, with hints of tomato and thyme and a subtle sweetness from the Barolo wine.
Serving suggestions:
Serve this dish with a glass of Barolo wine to complement the flavors of the sauce.
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Region: Italian