I tried this at home on a Sunday thinking it might be a long preparation, but it turned out to be easy and absolutely amazing! We will definitely be m...
Beautiful and flavor-filled, Chicken with Vin Santo is a contemporary take on pan-fried chicken with a Tuscan twist. Vin Santo glazing adds a sweetness and tartness at the same time that can only be achieved with deglazing your pan with Vin Santo, a classic Italian, specifcally Tuscan, dessert wine perfectly matched with almonds and white meat selections.
If you're in the mood for this dish (and who wouldn't be?!) but want a different meat base, check it out with rabbit instead - you will love every morsel of this quick chicken (or rabbit) wine recipe. The wonderful thing about this Chicken and Vin Santo recipe is its lack of seasonality - make it any time during the year and you'll be satisfied with its filling qualities, yet also a lightness that can be achieved with the incorporation of white meat.
Give your dinner table a shake-up with this intriguing Tuscan chicken recipe, and enjoy the sight of your family and loved ones savoring your latest chicken creation. Love the variety of Tuscan second course options? Be sure to check out the rest of Mamablip's recipe index for lots more classic Tuscan and Italian cooking options. We recommend giving homemade fresh pasta a shot too!
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Try it with...
for 4 servings
Heat several tablespoons of olive oil over medium-low heat in a large sauté pan. Season the chicken pieces with salt, and add to the heated oil. Brown the meat well, until a rich golden brown color appears on all the sides of the meat.
Keeping the meat in the pan, drain out the olive oil as best as possible. Add the Vinsanto (or substitute sweet wine) in 4 additions, allowing the wine to evaporate each time, making sure the heat remains on medium-low. On the last addition of the Vinsanto, also add in the pine nuts, raisins, and shallots.
Cover the sauté pan, lower the heat to as low as possible, and allow to cook for another 10 minutes, until meat is tender and well-cooked.
Serve warm, with pan sauce, which you can deglaze, if you wish.
Try it with...
tania Wednesday 25th of November 2020
I tried this at home on a Sunday thinking it might be a long preparation, but it turned out to be easy and absolutely amazing! We will definitely be making it during the week as well!