Galletto all'uva
Poussin with fresh grapes
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- 1 poussin (or a little chicken)
- 6 tablespoons olive oil
- 1 full sherry glass of "mirto" (an Italian liqueur from Sardinia) or of brandy
- 200 g (7 oz) white fresh grapes (for the must)
- 500 g (1 lb 2 oz) white and black fresh grapes, ripe but firm
- Salt
- Time:
cooking: about 1 hour - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Wash the white fresh grapes for the must; pat dry with absorbent kitchen paper.
Remove berries from the stalk. Pass them through a moulilegumes or mash, then sieve to remove seeds.
Put the poussin (singed, washed, dried and cut into two halves) in a saucepan with oil.
Season with salt and brown for some minutes.
Pour the liqueur over, let evaporate, lower the flame and add the must and one glass of water.
Cover and, if it is necessary, add other water. Cook for about 45 minutes.
Meanwhile wash and dry the white and red fresh grapes; remove berries from the stalk.
If it is possible, pick out seeds with the top of a knife or vegetable peeler.
Stir in berries, uncover and simmer for a final 15 minutes to allow the sauce to evaporate and thicken.
Serve hot with its cooking juice.
What's the right wine ?
We suggest: Valtellina Superiore Inferno (an Italian wine from Lombardy).
The author Loretta Sebastiani lives in Italy (IT)
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