POLLO GRATINATA... Bringing Tuscany to the Table.

Here is my original recipe of a Parmesan Crusted Chicken Gratin with Chorizo and Mushrooms in a Rich Tomato Cream Sauce… Something you must try.

INGREDIENTS:

Marinade:

2 T Worcestershire Sauce

1 T Olive Oil

2 T Lemon Juice

2 sprigs Rosemary, chopped

2 cloves Garlic, minced

1 kg Chicken Thigh Fillet, large cubes

1 C Grated Parmesan Cheese

½ C Bread Crumbs

1 T Vegetable Oil

2 T Butter

2 T Olive Oil

4 cloves Garlic, chopped

Soffritto:

½ C White Onions, minced

¼ C Carrots, minced

¼ C Celery, minced

2 T Parsley, minced

¼ C Roasted Bell Peppers, minced

100g Chorizo de Bilbao, strips

1 C White Wine

1 C Tomato Puree

¼ t Spanish Paprika

¼ t Ground Oregano

¾ C All-Purpose Cream

Salt to taste

Freshly Ground Pepper

PROCEDURES:

1. Preheat oven to 350^o F.
2. In a bowl, mix together Worcestershire Sauce, Olive Oil, Lemon Juice, Rosemary, and Garlic. Make sure to incorporate them well till mixture seems emulsified.
3. In a pan, place in towel dried chicken and pour in marinade. Rub accordingly and allow marinating for at least an hour.
4. In a small bowl, combine Parmesan Cheese and Bread Crumbs. Set aside.
5. In a deep skillet, heat Vegetable Oil.
6. Sear marinated chicken till lightly brown. Set aside
7. In the same pan, add Butter and Olive Oil.
8. Once butter is melted immediately place in garlic. Sauté until aroma has developed. Make sure garlic does not brown.
9. Add on soffritto and caramelize over medium heat.
10. Place in red bell peppers and Chorizo and continue sautéing until mixture becomes paste like. Continue until mixture is almost toasted but not burnt.
11. Add in chicken and mix until everything is well incorporated.
12. Deglaze pan with White Wine and allow simmering until juices becomes thick.
13. Add in Tomato Puree, Paprika, and Oregano. Lower heat and simmer till chicken is tender.
14. Slowly pour in cream while mixing to prevent curdling.
15. Once completely stirred, adjust flavor with salt.
16. Pour in a baking dish and sprinkle Parmesan and Bread Crumb mixture evenly on top.
17. Place in oven and bake for 15-20 minutes or until it bubbles and crust becomes toasted.
18. Once done and while hot, sprinkle freshly ground pepper on top. 

Serve immediately with Toasted Sliced Ciabatta and a Side Salad preferably the Classic Insalata Cesare

Yeild 8-10