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Pollo al Brunello

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This simple, tasty stewed chicken is offered by Montalcino's Trattoria Sciame. If you bring a copy of the recipe with you when you go, we are pleased to announce that you will get a discount!

  • 1 chicken (about 3 pounds), cut into 8 pieces.
  • Flour, seasoned with salt and pepper to taste
  • 2 medium-sized red unions, julienned
  • About 3/4 cup butter
  • Half a bottle of Brunello di Montalcino.

Flour the chicken pieces (this is easier to do if you put the seasoned flour in a bag, drop the chicken pieces into it one at a time, and shake). Melt the butter in a pot large enough to hold the chicken. Add the julienned onions and the chicken, and cook over a low heat, stirring occasionally, until the chicken is almost done. Stir in the Brunello and simmer until the sauce has cooked down and become creamy.

The left-over Brunello is an excellent source of inspiration. You can also serve it with the chicken, though you may want a second bottle, as the recipe serves 4.