Chicken In Vin Santo Taverna Dei Barbi Tuscany Italy Recipes

Steps:

• Sprinkle chicken with salt and pepper.
• Melt butter with oil in heavy large pot over medium heat.
• Working in batches, add chicken to pot and cook until brown on all sides, about 8 minutes total.
• Transfer chicken to bowl.
• Reduce heat to medium-low.
• Add onion and garlic to pot; saute until tender and pale golden, about 8 minutes.
• Stir in 3/4 cup dry white wine.
• Return chicken and any juices to the pot.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Uncover and simmer until chicken is cooked through, about 15 minutes.
• Stir in vin santo.
• Sprinkle with parsley.

Steps:

• Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
• Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
• Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
• Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook 7 min. on each side or until done (165ºF). Top with shredded cheese. Remove from heat, cover to keep warm.
• Drain pasta mixture; set aside. Add dressing and broth to saucepan; cook 1 min., stirring occasionally. Return pasta mixture to saucepan with Parmesan and crushed pepper; mix lightly. Serve with chicken.