Chicken savored with country flavors

CHEF MATTEO GIUDICI

Ingredients for 4 people: 

600g of boiled chicken meat, 400g fresh San Marzano tomatoes, 80g prosciutto, 2 white onions, 1 red garlic clove, ½ a hot chili pepper (or more if preferred), ½ glass of white wine, chicken broth as needed, extra-virgin olive oil as needed and 4 basil leaves.

Directions:  

Divide the chicken in to large pieces.

Parboil and peel the tomatoes and then cut them into small cubes.

Add two tablespoons of extra-virgin olive oil to a wide pan and sauté the garlic and chopped onion with a little broth. Once they are soft and the broth has evaporated add the chopped prosciutto and the chili pepper and brow before dousing it with the wine. Add the tomatoes and stew for around 20 minutes.

Let the chicken savor for 10 minutes in the sauce, adding a ladle of hot broth. Take off the heat, sprinkle chopped basil on top and serve.

Wine to pair: 

Castello Montauto Chianti DOCG Cecchi 

Cecchi has always sought to exalt the value of Chianti as is the case with this Chianti Classico Montauto. It is a straightforward and authentic wine with a ruby-red color and an aromatic bouquet of violets. The mouthfeel is fresh, fruity and pleasingly balanced.

Area of production: Colline del Chianti where the vineyards sit at an average altitude of 280m above sea level in a clay and mixed soil. The vines are spurred cordon and Guyot trained with a density of 5,000 root stocks per hectare.

Grape varieties: 85% Sangiovese, 10% Colorino and 5% Canaiolo

Winemaking method: The wine macerates on the skins for seven days during which time it is pumped over in order to perfectly extract the tannins. Malolactic fermentation and aging both take place in stainless steel vats.

Alcoholic content: 12.5%

Serving temperature: 15°C

THIS RECIPE IS OFFERED BY CECCHI