A nice, basic and heartily satisfying meal great for a winter’s night. Brought up out of my scraps of paper for Jack who had some chicken breast and wanted “something savory and Italian tasting” to cook.
- 25g (1oz) Dried Porcini Mushrooms
- 25g (1oz) Butter
- 1 sprig rosemary
- 1 Bay Leaf
- 1 clove garlic
- 2 chicken Breasts (also legs are great for this recipe)
- 300 ml (10 oz) Red Wine
- 2 Pancetta slices
- soak the mushrooms in a bowl of hot water for ~20 minutes
- drain the water and squueze the mushrooms and set aside.
- In a pan, melt the butter over a low heat
- add the rosemary and bay leaf straight away
- leave the garlic clove in it’s skin – crush with the flat of a knife and place in the butter
- Add the chicken and turning slowly, allow each side to achieve a golden brown
- remove the garlic, rosemary and bay leaf
- add in the mushrooms, salt and pepper and allow to heat through
- add the wine and cook till evaporated
- remove the chicken from the pan, wrap in the pancetta (use a toothpick or skewer to hold in place) and return to the pan.
- cook for about 10-20 more minutes, uncovered
- if the pan becomes too dry, add a tablespoon of water to moisten it. However if the juices are too fluid (more likely) mix a pinch of flower to a spoon of water and add to the juices to thicken – extend the cooking by about 5 minutes in this case.
- Remove and serve – maybe over some rice. Or just by itself with some crusty bread to soak up the sauce afterwards.
The alcohol will be completely burnt off by the end of this meal, so no concerns about getting your kid drunk 🙂