2 large chicken pieces (faraoa and galinha-d'angola, a less commonly used cut here in Brazil. However, Ugo Tognazzi permitted the Experimental Kitchen of Claudia to make this recipe with chicken)
2 tablespoons of olive oil
2 tablespoons of butter
salt and black pepper to taste
wheat flour
1 medium onion, chopped
3 cloves of garlic
1 piece of 5 cm smoked bacon, diced
1 cup of white wine
1 cup of rum
3 cups of chicken broth
1 1/2 cups of heavy cream
2 large chicken pieces (faraoa and galinha-d'angola, a less commonly used cut here in Brazil. However, Ugo Tognazzi permitted the Experimental Kitchen of Claudia to make this recipe with chicken)
2 tablespoons of olive oil
2 tablespoons of butter
salt and black pepper to taste
wheat flour
1 medium onion, chopped
3 cloves of garlic
1 piece of 5 cm smoked bacon, diced
1 cup of white wine
1 cup of rum
3 cups of chicken broth
1 1/2 cups of heavy cream
Cut the chicken into pieces (remove any carcass portions)
Season the chicken with salt and black pepper
In a pan, combine olive oil, butter, onion, garlic, and cook until golden brown
Remove the garlic
Add the smoked bacon and let it fry well
Join the white wine and cook until it evaporates
Dredge the chicken pieces in wheat flour
Add to the previous mixture and fry until golden
Add the rum and increase the heat
Gradually add the chicken broth
When the chicken is cooked, remove from the pan, place on a serving dish, and let it rest in a warm oven
In the pan, add the heavy cream and mix well with a wooden spoon
Let it simmer, but not boil
Remove from the heat and puree in a blender
Add to the chicken pieces and arrange on a serving dish
Serves 4-6 people.
