RCI-MT.004.0662.001
Pollo Del Fungo
Dining last night at 407 my two friends and I had an incredible appetizer. The restaurant is very good but this dish alone may justify its existence. We asked the waiter what went into the dish and a few minutes later the chef came out.
Prep15 min
Cook480 min
Total495 min
Servings4
Difficultyintermediate
Ingredients
- 400 grams
- 3 medium
- ½ cup
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- ¼ cup
- ½ cup
Method
1
Cut 16 3"x½" strips of chicken.
4 minutes
2
Wash and dry mushrooms.
2 minutes
3
Mince the mushroom until very fine.
3 minutes
4
Mix flour, ⅔ of the minced mushrooms, salt, black pepper, and a pinch of crumbled rosemary.
2 minutes
5
Heat a large frying pan with a small amount of oil and a pinch of black pepper.
2 minutes
6
Roll the chicken strips in the flour mixture and fry.
8 minutes
7
While the chicken is frying, mix (preferably grind) together:
2 minutes
8
*½ tsp lemon pepper
1 minutes
9
*½ tsp black pepper
1 minutes
10
*¼ tsp rosemary
1 minutes
11
*dash hot paprika
1 minutes
12
*dash salt
1 minutes
13
Remove the chicken and set aside.
1 minutes
14
Deglaze the pan with the wine. Add the spice mix and the remaining mushrooms.
3 minutes
15
Reduce for a minute or two, then add stock.
2 minutes
16
Reduce to a sauce consistency.
5 minutes
17
On each plate stack 4 chicken strips and spoon 1 to 2 tbsps of sauce on top.
3 minutes