Chef Gianluca Deiana Abis: Pollo Con Cipolle/ Venetian Chicken
Prep. time: 10 minutes
Cook Time: 50 minutes
Difficulty: 1 out of 5
Ingredients: 1 lb Chicken breast, sliced thin 2 White onions 1/4 cup of Extra virgin olive oil 2 tbsp Butter 1 tbsp Red wine vinegar
1/2 tsp Sugar
1/2 cup of Flour Black pepper qb Salt qb 1 cup of Water
To make Venetian chicken, start by peeling the onion, then slice it. In a pan, melt the butter, add sliced onions and water. Continue cooking over low heat for 30 minutes (add more water if necessar) then add red wine vinegar and sugar, continue cooking for another 10 minutes or until the onions are dried. Meanwhile, lay the chicken pieces, coated in flour and seasoned with salt into the oil in separate frying pan. Cook chicken on both sides until nice golden color, then transfer them in the pan with the onions, cook over medium heat for 2-3 minutes. When the Venetian chicken is ready, transfer it to a serving dish, salt and serve immediately.
It is a great substitute for those who doesn’t like liver. Caramelized onions add mouthwatering flavor to almost any dish.