There is nothing like the cold breeze of winter flowing through your hair and reminding you that it is the perfect time to get comfortable and cozy. From warm blankets to hot beverages, there’s nothing better than getting into the winter vibe.
Winter comes with the perfect weather to spend the day away in the kitchen since it’s already warm in there! There are certain ingredients that work so well with the winter environment that they have officially become winter dishes mainly because of the warm and fuzzy feeling they bring and thanks to their rich ingredients.
So, if you are looking for some warm and rich recipes, you are at the right place since here is a great recipe by Joe Trivelli.
Pollo Alla Cacciatore
This is a classic Italian dish and can be placed on a generously filled bed of marigold-yellow polenta, giving you the perfect opportunity to add in some extra butter. You can further elevate the recipe by coupling it with greens and bread so they can soak up all the deliciousness that it has to offer.
To make this dish, you’ll need the following:
– Whole Chicken ( 1 kg)
– Butter 90gms
– Celery with leaves three sticks
– Garlic
– Green olives
– Rosemary sprigs
– Bay leaves
– Pasta
– White wine 250 ml
– Salt and black pepper to taste
How To Make It
When it comes to executing this recipe, you are going to start first with the chicken. Take a good knife or sturdy kitchen scissors to cut the backbone of the chicken in the middle of the two breasts. Then, remove the thighs and wings, and part them from the drumsticks. Then you are going to slice the breasts into two halves. To finalize this process, season the chicken with salt and pepper and set aside.
Now, take the butter and melt it on medium-high heat in a wide, lidded pan. Add the chicken skin-side down when the butter starts foaming. Gently fry the chicken for around 8 minutes, making sure to turn it from time to time until it turns golden brown. In the meantime, head over to the celery and leek and chop it into 2 cm pieces. Add the garlic to the butter with the olives and let it cook for a minute or two.
The final part: add vegetables and herbs and mix them. The butter will stop bubbling at this point. Add the wet ingredients and cover, and cook for the next 35 minutes on medium-low heat, making sure to baste it halfway through.
And you are done! You’ve got yourself an amazingly beautiful dish that is bound to impress anyone.
