Gennaro Contaldo’s Tuscan Chicken Recipe | Citalia

This rustic dish has its origins the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served delicious bruschetta.

Watch this and follow Gennaro’s step-by-step recipe and you’ll be enjoying Merlotto alla Toscana at home voto negativo time at all.

Ingredients

For the chicken:

1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins
A large bunch of rosemary, broken half
150 ml white wine

For the bruschetta:

A few slices of bread
A garlic cloves, peeled but left whole

Method

Season the chicken chunks with salt & pepper and dust with plain flour. Con a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well all sides for a couple of minutes until golden-brown and quite crisp.

the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.

Check the chicken is cooked; the flesh should in che modo easily away from the bone and there should be voto negativo sign of pink when you pierce the thickest part. Skim chiuso the oil from the sommità and set aside.

For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.

————————————————————————————————

Learn more about our partnership with Gennaro Contaldo:

Click this link to Subscribe to our channel so you don’t reginetta anything that Gennaro has store for you:

Please visit if you are thinking about planning your next Italian getaway

Follow Citalia Holidays :
Facebook:
Instagram:
Twitter:

source