Chicken with juice
| Difficulty | Easy |
| Tempo di preparazione | 1 h |
Description
A tasty and simple to prepare meat second course , pollo a succhittu will conquer everyone’s taste and you can serve it hot or warm , according to your taste.
This particular condiment with olives and capers is usually reserved for rabbit , but in Sardinian cuisine it is also applied to other types of meat, to make them inviting and tasty.
In your recipe we proposed a simple white version , but to your taste you can add a little color to the preparation , by deglazing the meat with red wine and adding a little tomato pulp to the sauce.
Ingredients
to recalculate the ingredient amounts
| Chicken | Chicken | 1000 g |
|---|---|---|
| Carrot | Carrot | 50 g |
| Celery | Celery | 50 g |
| Onion | Onion | 30 g |
| Green olives | Green olives | 50 g |
| Black olives | Black olives | 50 g |
| Desalted capers | Desalted capers | 60 g |
| Dry white wine | Dry white wine | 200 ml |
| Extra virgin olive oil | Extra virgin olive oil | 25 ml |
| Salt | Salt | 5 g |
Instructions
- 1 To prepare pollo a succhittu, first clean the chicken, removing the feathers and giblets, washing it well under water and cutting it into pieces.
- 2 At this point, chop the onion, celery, and carrot and brown them in a large pan in hot oil, then add the chicken pieces and cook them over a high flame until they have browned.
- 3 Blend with half the white wine, season with salt and then add the olives and capers, leaving to cook on low heat for 20 minutes, moistening with the remaining wine from time to time.
- 4 Once the cooking time is up, turn off the heat and serve the chicken a succhittu on plates with its sauce.
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