Chicken Trifolata is a comforting, rustic Italian classic that transforms simple ingredients into a deeply flavorful meal. The dish features tender pieces of chicken slowly braised with earthy Portobello mushrooms, fragrant garlic, and a splash of dry white wine. The result is a savory, umami-rich sauce that clings to the meat, offering a perfect balance of textures from the soft chicken and meaty mushrooms. While often served as a main course, its hearty nature makes it suitable for a substantial brunch or a cozy weeknight dinner. This recipe celebrates the beauty of slow cooking, allowing the flavors to meld beautifully. It pairs wonderfully with crusty bread to sop up the delicious juices or a side of polenta for a traditional experience.
Chicken Trifolata
Description
Chicken Trifolata is a comforting, rustic Italian classic that transforms simple ingredients into a deeply flavorful meal. The dish features tender pieces of chicken slowly braised with earthy Portobello mushrooms, fragrant garlic, and a splash of dry white wine. The result is a savory, umami-rich sauce that clings to the meat, offering a perfect balance of textures from the soft chicken and meaty mushrooms. While often served as a main course, its hearty nature makes it suitable for a substantial brunch or a cozy weeknight dinner. This recipe celebrates the beauty of slow cooking, allowing the flavors to meld beautifully. It pairs wonderfully with crusty bread to sop up the delicious juices or a side of polenta for a traditional experience.Ingredients
Directions
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Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
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Heat the olive oil in a large Dutch oven or heavy skillet over medium-high heat.
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Add the chicken pieces to the pan, skin-side down if applicable, and sear until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
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In the same pan, add the thinly sliced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
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Add the Portobello mushroom strips to the pan and sauté for 5-7 minutes until softened and their liquid has evaporated.
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Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom.
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Stir in the tomato conserva or paste and chicken stock, bringing the mixture to a gentle simmer.
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Return the chicken to the pan, nestling it into the mushrooms and sauce. Cover and simmer on low heat for 25-30 minutes until the chicken is cooked through.
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Uncover and increase heat slightly to reduce the sauce until it thickens to a glossy consistency.
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Stir in the finely chopped Italian parsley just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
