Italian Meat - Poultry and Game Recipes - Arno Valley Chicken (Pollo Alla Valdarno) Recipe

Ingredients

• Grated rind and juice of 2 limes

• 2 garlic cloves, crushed

• 10 ml/2 tsp grated fresh root ginger

• 5 ml/1 tsp peppercorns

• 30 ml/2 tbsp Amaretto

• 4 boneless chicken breasts

• 15 ml/1 tbsp olive oil

• 1 onion, chopped

• 400 g/14 oz/1 large can chopped tomatoes

• 30 ml/2 tbsp black treacle (molasses)

• 30 ml/2 tbsp chopped fresh oregano

---

Method:

1. Blend the rind and juice of the limes together with the garlic, ginger, pepper­corns and Amaretto.

2. Discard any skin from the chicken breasts then place them in a deep dish. Coat with the marinade, cover and chill for at least 3 hours, turning occasionally.

3. Remove the chicken from the marinade, reserving the liquid. Heat the oil in a frying pan (skillet) and brown the chicken over a high heat for 3 minutes on each side.

4. Remove from the pan and set aside. Cook the onion in the oil until softened. Stir in the marinade and the tomatoes, black treacle and oregano.

5. Return the chicken to the pan and bring to the boil. Reduce the heat and simmer the chicken, uncovered, for 20 minutes.

6. Transfer the chicken breasts with a draining spoon on to a heated serving dish, cover and keep hot.

7. Boil the sauce for 5 minutes to thicken it. Pour the sauce over the chicken and serve.