Pollo E Patate Con Vino

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 -9 small potatoes (about 11 ounces)
• 1 teaspoon salt
• 1 medium onion, peeled and quartered
• 1 celery rib, quartered
• 1 medium carrot, peeled and quartered
• 1 small garlic clove, peeled
• 2 fresh sage leaves
• 1 leaf rosemary, from 1 large sprig fresh rosemary
• 3 1/2 lbs chicken drumsticks
• 1/2 cup flour, for dredging
• 2 tablespoons butter
• 3 tablespoons extra virgin olive oil, colavita
• 1/2 cup dry wine
• 4 tablespoons tomato paste
• 2 1/2 cups beef broth
• 2 ounces prosciutto, cut in strips
• 2 tablespoons fresh italian parsley

Recipe

• 1 wash the potatoes well and set aside.
• 2 bring a medium saucepan two-thirds full of water to a boil.
• 3 add salt and the potatoes, and boil for 7 to 8 minutes.
• 4 drain the potatoes and set aside.
• 5 place the onion, celery, and carrot on a cutting board along with the garlic, sage, and rosemary leaves.
• 6 finely dice the vegetables and seasonings together. set aside.
• 7 wash and dry the chicken pieces; dredge in flour; shake off excess flour; set aside.
• 8 in a large frying pan, heat the butter and olive oil.
• 9 add the minced vegetables and cook slowly over low heat for 5 to 8 minutes.
• 10 add the chicken pieces and continue to cook over low heat, turning the pieces to brown evenly.
• 11 raise the heat to medium-high; add the wine and cook until wine evaporates, about 5 minutes.
• 12 dissolve the tomato paste in the hot broth.
• 13 add half the beef broth to the chicken; stir; cover the pot.
• 14 cook over medium heat for 20 minutes.
• 15 peel the potatoes and cut in half.
• 16 add along with the remaining broth to the chicken and cook, covered, for 20 minutes longer, or until the chicken is tender.
• 17 five minutes before the chicken is cooked, add the prosciutto, sea salt, and pepper.
• 18 to serve, place the chicken on a dish with the sauce.
• 19 sprinkle on the parsley.