Pollo in Bianco (Chicken in White Sauce)

This classic Pollo In Bianco offers a comforting, home-style meal with tender chicken pieces simmered in a delicate white sauce. The dish features a savory blend of onions, celery, and fresh parsley, enriched with aromatic basil. It&# 226;ÂÂs a versatile recipe perfect for weeknight dinners or casual gatherings. The simple ingredients create a rich, satisfying flavor profile that pairs beautifully with crusty bread or pasta. Easy to prepare, this dish brings Italian-inspired elegance to your table without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 79.7

Description

This classic Pollo In Bianco offers a comforting, home-style meal with tender chicken pieces simmered in a delicate white sauce. The dish features a savory blend of onions, celery, and fresh parsley, enriched with aromatic basil. It&# 226;ÂÂs a versatile recipe perfect for weeknight dinners or casual gatherings. The simple ingredients create a rich, satisfying flavor profile that pairs beautifully with crusty bread or pasta. Easy to prepare, this dish brings Italian-inspired elegance to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

2 lbs Chicken pieces (breasts or thighs), cut into bite-sized pieces
1/2 cup All-purpose flour, for dredging
4 tbsp Olive oil or vegetable oil
2 cups Chopped onions
2 cups Chopped celery
1/2 cup Chopped fresh parsley
2 tbsp Dried basil (or 1/4 cup fresh basil, chopped)
1 cup Chicken broth
to taste Salt and black pepper

Directions

1
Lightly dredge the chicken pieces in flour, shaking off any excess.
2
Heat 4 tablespoons of oil in a large heavy skillet over medium heat.
3
Brown the chicken pieces on all sides until golden, about 5-7 minutes.
4
Remove the chicken from the skillet and set aside, keeping it warm.
5
Add a little more oil to the skillet if needed, then add the chopped onions.
6
SautÃÂ© the onions until they become soft and transparent, about 5 minutes.
7
Add the chopped celery and parsley, sautÃÂ©ing and stirring frequently for about 5 minutes.
8
Stir in the basil and return the browned chicken to the skillet.
9
Season the mixture with salt and pepper to taste.
10
Pour in the chicken broth, stirring gently to blend with the vegetables.
11
Reduce heat to medium-low and simmer, stirring occasionally, until the chicken and vegetables are tender, about 15-20 minutes.
12
Add a little more broth if necessary to maintain the desired liquid level in the pan.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 79.7kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.1g6%
Cholesterol 29.7mg10%
Sodium 27.3mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve hot with crusty bread to soak up the sauce, or over pasta or rice.

For a richer sauce, you can add a splash of heavy cream or a pat of butter at the end of cooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water.

Fresh basil can be substituted for dried basil; use about 1/4 cup chopped fresh basil instead of 2 tablespoons dried.

Ensure chicken is cooked through to an internal temperature of 165ÃÂ°F (74ÃÂ°C) for food safety.

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Read it online: https://www.chefs-mate.com/recipe/pollo-in-bianco-chicken-in-white-sauce/