Chicken in Tomato and White Wine Sauce (Piedmont)

Meat / Chicken

Only a tender chicken can be cooked in this manner. If fresh tomatoes are not available, use a can of Italian peeled tomatoes.

Chope the chicken into 4 pieces. Heat the butter and oil together in a large pan, add the chicken legs first and brown them over a high heat; then brown the breats. Season with salt and pepper, lower the heat and continue cooking until the chicken pieces are tender. Remove from the pan and keep hot.

Scraping off any bits adhering to the bottom and side of the pan, and stir in the wine. Let it reduce a little over a high heat. Add the pureed tomatoes, salt and pepper to taste, stir well, and cook over a moderate heat for about 10 minutes. Retuen the chicken pieces to the pan, spoon over the sauce and cook for a few minutes longer. Serve the chicken in the sauce, sprinkled with truffle, if used.

Serves 4.