Chicken alla boscaiola with porcini mushrooms and black olives

Name: Chicken alla boscaiola with porcini mushrooms and black olives
Total time: 45 min
Yield: 4
Ingredients: 1 AIA Padovanella Chicken; 500 g of porcini mushrooms; 100 g of black olives; 500 g of tomato pulp; 1/2 glass of white wine; 2 onions; Chili pepper; Bay leaves; Rosemary; Extra virgin olive oil; Salt; Pepper

An autumn recipe with chicken and mushrooms perfect for a family dinner.

1 AIA Padovanella Chicken

500 g of porcini mushrooms

100 g of black olives

500 g of tomato pulp

1/2 glass of white wine

2 onions

Chili pepper

Bay leaves

Rosemary

Extra virgin olive oil

Salt

Pepper

Description

Chicken alla boscaiola is the best recipe for autumn evenings with family or friends. Rather quick to prepare, the tender and delicate meat of the chicken will marry with the flavor of the mushrooms and black olives.

For a special Sunday lunch, but also for a dinner where you want to pamper your guests, the chicken alla boscaiola, with porcini mushrooms and olives is what you need.

Here's how to prepare the chicken alla boscaiola for guaranteed success at the table.

The Chicken

Procedure

First of all, clean the chicken and cut it into pieces with the help of a chicken cutter. Pour the EVO oil into a pan and add the chopped onions.

Let the onions wilt together with the pieces of chicken and when the meat is browned add the half glass of white wine, let it evaporate by stirring then cover with the lid and let cook for 5 minutes.

In the meantime, clean the porcini mushrooms and slice them. Add the olives and stir everything for a few minutes, then also put the mushrooms in cooking. Let everything flavor for about 5 minutes amalgamating the ingredients.

Finally, add the tomato pulp and let the cooking finish keeping the medium flame. It will take another 20-30 minutes.

Flavor the chicken with a couple of bay leaves and rosemary and, if you like, also with chili pepper. When the chicken alla boscaiola is cooked serve it on a serving dish decorated with some sprigs of rosemary.

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