Chicken in White Wine
- 1 carrot
- 1 onion
- ½ stalk Leeks
- 1 chicken oven-ready, about 1.4 kg (approximately 3 pounds)
- freshly ground peppers
- 2 tablespoons vegetable oil
- 1 garlic
- 300 milliliters dry white wine
- 200 milliliters Chicken broth
- 200 grams
- 2 tablespoons olive oil
- 400 grams Romanesco broccoli
- 2 tablespoons butter
- 350 grams Tagliatelle
- 150 milliliters Whipped cream
Peel the carrot and onion and cut into fine strips. Cut the leek lengthwise, rinse and cut into thin rings. Rinse the chicken, pat dry, remove the skin, divided into 8 parts and season with salt and pepper. Sear in a hot pan on all sides with oil. Remove the meat from the pan, add in the vegetables and the peeled, pressed garlic. Sweat briefly and deglaze with the wine 2 times. Pour in the broth, reinsert the meat pieces (except breasts), season everything with salt and pepper and simmer for about 30 minutes over medium heat. The last 10 minutes, add in the breast pieces.
Clean the oyster mushrooms and fry in a hot pan with oil. Season with salt and pepper. Blanch the romanesco in boiling salted water until al dente, drain, then wilt in melted butter to taste. Cook the pasta in boiling salted water until al dente. Remove the meat from the sauce and keep it warm. Bring the sauce to a boil with the cream and let simmer for 5 minutes.
Serve the meat with the vegetables, mushrooms and pasta on warmed plates, drizzled with the sauce.