Chicken Sauteed in the Treviso Style: Polastro in

Ingredients

• 4  tomatoes canned crushed
• 1  carrots finely chopped
• 1 rib celery finely chopped
• 0.5 pound chanterelles 
• 3 pound meat from a rotisserie chicken quartered
• 1 pinch cinnamon 
• 0.5 cup cooking wine dry white
• 2 tablespoons olive oil extra-virgin
• 1  onion finely chopped
• 6 servings salt and pepper 
• 3 tablespoons butter unsalted

Equipment

• frying pan

Directions

1. In an ovenproof skillet, heat the butter and olive oil over high heat and add the chicken pieces. Cook until light golden brown, remove, and set aside.
2. Add the onion, carrot, and celery and cook over high heat until softened and browned, about 7 to 10 minutes.
3. Add the chicken parts, drizzle the wine over, and add the cloves and cinnamon. Stir in the tomatoes and cook over medium heat for 15 minutes. Stir in the mushrooms and cook for another 30 to 40 minutes, then adjust the seasoning and serve.