Recipe: Chicken with Potatoes, Mushrooms, and Cipollini Onions
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (whole) | 1 kg |
| Cipollini onions | 250 g |
| Potatoes | 500 g |
| Champignon mushrooms | 100 g |
| White wine | 100 g |
| Vegetable broth | 250 g |
| Extra virgin olive oil | 40 g |
| Rosemary | 2 sprigs |
| Sage | 4 leaves |
| Garlic | 1 clove |
| Thyme | 3 sprigs |
| Paprika | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Chicken
Start by preparing a pot of salted water on the stove. This will be used later for the vegetables. Meanwhile, remove the leaves from the rosemary sprigs and set them aside. Take half a teaspoon of paprika and mix it with the rosemary, set this aside as well for later use. -
Clean and Prepare the Chicken
Using a flame, singe the chicken to remove any remaining feathers. Rinse the chicken thoroughly under cold running water and pat it dry with a paper towel. Use a sharp knife to carefully remove the tail of the chicken, if necessary. -
Stuff the Chicken
Mince the sage, thyme, and garlic, and fill the chicken cavity with the aromatic herbs, adding a spoonful at a time. Once the chicken is filled, use a kitchen needle and kitchen twine to close the cavity securely. Cut off any excess twine and rub the remaining herb mixture over the chicken’s skin. -
Brown the Chicken
Heat a large, heavy-bottomed pan with a drizzle of olive oil over medium-high heat. Once the oil is hot, place the chicken in the pan and sear it on all sides using kitchen tongs to ensure an even golden brown color. Once browned, pour in the white wine and allow it to evaporate, creating a flavorful base. -
Add the Cipollini Onions
Peel the cipollini onions and add them to the pan, placing them evenly around the chicken. Brown them slightly by turning them gently on all sides. This will allow the onions to absorb the flavors of the chicken and wine. -
Add the Potatoes
Cut the potatoes into chunks and add them to the pan, ensuring they are evenly distributed around the chicken and onions. Sauté them for a few minutes to allow them to lightly brown. -
Add the Vegetable Broth
Pour in the prepared vegetable broth, making sure it reaches halfway up the chicken and vegetables. Lower the heat and let everything simmer gently. Cover the pan and cook for about 30 minutes, or until the chicken is nearly cooked through. -
Prepare the Mushrooms
While the chicken is cooking, clean the mushrooms. If they are particularly dirty, use a brush to remove any dirt, or wipe them down with a damp cloth. If needed, rinse them under cold water and pat them dry. -
Add the Mushrooms
After 30 minutes of simmering, add the whole mushrooms to the pan with the chicken, potatoes, and cipollini onions. Stir them into the mixture and cook for an additional 15-20 minutes, or until the chicken is fully cooked and the potatoes are tender. -
Final Adjustments
Once everything is cooked through, season the dish with salt, pepper, and additional paprika, if desired. Allow the dish to rest for a few minutes before serving.
Serving Suggestion
Serve the chicken with the cooked potatoes, mushrooms, and cipollini onions, making sure to pour some of the rich, flavorful broth over the dish. This hearty and flavorful meal is perfect for a cozy dinner with family or friends.
Enjoy your delicious Chicken with Potatoes, Mushrooms, and Cipollini Onions!
