(what Is Baralgin Used For)

Chicken fricassee (lombardy, poultry, second)

I have to preface that with the chicken do not have a great feeling even though I like it so I always try to cook combining it with ingredients that smorzino a little 'taste and this recipe is certainly a good compromise between chicken and tastes ... curious.

Chicken fricassee

• 1 chicken
• 50 g dried mushrooms
• 20 gr salted capers
• 1 cup red wine (use a young wine, not too dense, I used a Bardolino)
• clove, thyme and bay
• broth (such as the remains of the chicken legs, head etc.)
• 70 gr butter and 2 tablespoons oil

First, soak the mushrooms in warm water and desalinate water in the capers.

then shred the chicken with salt, pepper and flour.

Melt the butter with the oil and when very hot, brown the meat when it is properly sealed , still over high heat add the wine that you must let it evaporate completely.

Lower heat, add 1 clove, thyme and laurel ( 1 teaspoon) chopped and little by little of the broth, cook slowly.

, 10-15 'from the end of cooking add the drained mushrooms and capers.

Bon appetit!