Wednesday, September 21, 2005

Il pollo o il coniglio con le noci di pino ©

Pine nuts, or pinoli, are not the least expensive nuts in the world, but what a flavor and taste they impart to most any white meat recipe that calls for nuts. And when toasted first then crushed - or even whole as this recipe calls for, you are in for a rare culinary treat.


1 2 ½ Lb chicken cut into pieces (can use boneless breasts-skin on)
5 TBS butter
1 Large onion thinly sliced
3 tsp pine nuts
1 slice very finely chopped prosciutto
Freshly ground black pepper to your taste
1/8 tsp white pepper
1/2 Cup chicken stock/broth
1 TBS flour
1 Cup heavy cream


Rinse and dry the chicken pieces. Heat the butter in a heavy, heat proof casserole dish with a cover; add the chicken, sliced onion, prosciutto, and pine nuts. Cook over medium heat while frequently turning the chicken pieces. Once they are evenly browned season with the salt and pepper. Reduce heat, cover and simmer very slowly, occasionally adding a few TBS of the stock.

Once the chicken is tender, remove the pieces with a slotted spoon and set aside on a plate. Scrape the contents of the casserole dish into a blender with the flour and puree the mixture. Pour the puree back into the casserole dish stirring continuously over low heat, and blend in the heavy cream. Simmer over very low heat until the sauce is slightly thickened- do NOT let it boil!! Add the chicken pieces, reheating them thoroughly so they will absorb the flavor of the sauce. Serve immediately

Final Notes:

This can be served with most any pasta - egg noodles are preferred. Spinach, baby carrots, rice, an antipasto, or just about anything you choose to accompany the chicken dish will work. REAL garlic bread is also recommended. (Posted here somewhere down the line.)

This recipe also works very well with rabbit if you’re so inclined.

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