Cooking classes in Vicenza

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Pollo al vino rosso

Pollo al vino rosso

1 rooster or free range chicken
1 bottle of red wine (burgundy, nero D'Avola or merlot)
½ cup of grappa
5 shallots
2 carrots, quartered
2 sticks of celery, quartered
3 cloves of garlic, crushed
15 button mushrooms (champignon de Paris) in half
50 grams of bacon in cubes
1 tbsp mustard (dijon is the best)
2 tbsp mascarpone

Cut the chicken into separate pieces, place the chicken in a bowl and add the wine, shallots, carrots, celery, garlic, thyme with salt & pepper to taste.  Leave the chicken marinating for at least 12 hours inside the refrigerator.

The next day your chicken will be purplish color, take the chicken out of the marinade.  Over a hot pan with some butter, sere the chicken in the pan and add the cognac, remove it and then cook the bacon.  Add all the other ingredients in a large heavy bottomed pan, and cook for at least two hours in low heat.