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Recipe for :

Sage and Rosemary Chicken Thighs
 

Cucina con VistaThis recipe comes from Elena Mattei who runs her own cooking school and restaurant in Italy called Cucina con Vista.

Cucina con Vista was born out of the experience which Elena has gained since 1987 from the management of her restaurant 'La Baraonda' in Florence. Just a few years after beginning the business, she began to find that clients were not only interested in tasting the dishes that were on offer at her restaurant every evening, but also in experimenting in the art of Tuscan cookery at home.

Elena's idea is not only to teach Tuscan cookery but also to give participants the chance to feel Tuscan by integrating the lessons with activities linked to the local life and culture. To find out more have a look at her web site <click here>

Ingredients

Sage and Rosemary
3 cloves of garlic
1 glass of red wine vinegar
3 glasses of red wine
1 bouillon cube
2 boned chicken thighs

Method
  • Wash a good amount of sage and rosemary. Put some leaves in a bowl of hot water to soften for about 30 minutes
  • Drain well and blend in a food processor to a creamy consistency
  • Mean while, in a large pan sauté 3 cloves of garlic, add the sage-rosemary sauce, cook a few minutes then add 1 glass of red wine vinegar and 3 glasses of red wine and 1 bouillon cube. Cook another 5 minutes.
  • Wash 2 boned chicken thighs. Cut into bite size pieces, flour and fry them in corn oil.
  • Drain well and add them to the sauce stirring to blend the flavors and cook another 10 minutes. Serves hot or warm.

Serves 4

Cucina con Vista

 
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