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Pollo Cotto nel Vino Rosso

This is based on a recipe from  The Regional Italian Kitchen,  by Nika Hazelton, a cookbook I got on clearance over 20 years ago, and use quite a lot.  As of this writing, it is still available on Amazon, including in a kindle edition.  If you like Italian cooking, get it!  This is a a simpler Italian version of coq au vin.


4 T olive oil
4 Boneless skinless chicken breasts
1/4 lb prosciutto
2 medium onions, chopped
8oz. Sliced mushrooms
1 T minced garlic
1 T flour
2 cups red wine, such as Chianti
Salt and pepper to taste
2 bay leaves
1/4 t ground sage
Chopped parsley

Heat the olive oil in a large fry pan, and brown the chicken breasts on both sides.  Transfer them to  a casserole.  Add the prosciutto, onions, mushrooms and garlic to the frying pan and saute until golden, over medium heat, around 3-4 minutes.Stir in the flour, add the wine, salt and pepper,and mix thoroughly.  Bring to a boil.

Pour the wine mixture over the chicken, scraping any brown bits out of the frying…

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