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| DaVinci Chianti and Balsamic reduction create a delicious, tangy glaze! |
Wine Pairing: Since you are cooking with the DaVinci Chianti, I probably would drink the same wine that is in this dish.
INGREDIENTS:
4 chicken leg quarters, or breasts (with skins)
¼ cup of flour
1 tbsp of butter
3 tbsp. of extra virgin olive oil
8 ounces of porcini mushrooms
2 cloves of garlic
1 teaspoon of fresh rosemary (chopped)
½ cup of balsamic vinegar
1 cup of DaVinci Chianti
Sea salt and cracked pepper
¼ cup of flour
1 tbsp of butter
3 tbsp. of extra virgin olive oil
8 ounces of porcini mushrooms
2 cloves of garlic
1 teaspoon of fresh rosemary (chopped)
½ cup of balsamic vinegar
1 cup of DaVinci Chianti
Sea salt and cracked pepper
PREPARATION:
Preheat oven to 400 degrees. In a large skillet, on medium high heat, add the olive oil and butter, and brown the chicken (lightly floured, about 3 minutes on each side) Remove chicken from the pan. Add garlic, rosemary, and mushrooms and sauté about 5 minutes.
Return chicken to the pan and add the vinegar and wine. Transfer pan to the oven to finish cooking and allow liquid to reduce by half and becomes syrupy.
Serve with greens or arugula, and drizzle glaze over chicken and greens.
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