Description
Cotechino in Camicia means "Cotechino in a shirt" because in this recipe the unctuous cotechino sausage is wrapped in a shirt of lean chicken!
Region
Yield
8 Servings
Preparation time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes
Ingredients
1 Cotechino
2 oz Dried Porcini Mushrooms
16 oz Chicken breasts
1 Onion
8 oz Fresh Mushrooms (chopped fine)
1 Carrot (chopped fine)
1⁄2 Celery rib (chopped fine)
3 T Extra-Virgin Olive Oil
6 oz Dry White Wine
1 T Butter (Unsalted)
1 T Flour
Instructions
- Simmer the cotechino according to the package instructions.
- Use a cup of the hot water to soak the dried mushrooms.
- Lay out a sheet of parchment paper, then some kitchen twine that you will tie the roast with.
- Pound the chicken breasts thin, and lay it out on the parchment paper in a shape to encase the cotechino. Trim as needed to make it even, but keep the slices big.
- Strain the mushrooms but keep the soaking water. Finely chop the mushrooms.
- Finely chop the onion and set half of it aside for later.
- Mix the other half of the onions with the chopped mushrooms and spread it evenly over the chicken breasts. Add salt and pepper to taste.
- Place the previously cooked cotechino on top and wrap it by pulling up the parchment paper, then tie it like a roast.
- In a saucepan, fry the other half of the chopped onion, along with the carrot and celery in olive oil.
- Add the wrapped cotechino and the fresh mushrooms and let it brown all around.
- Braise the cotechino with the white wine and, if necessary, add the soaking water from the mushrooms.
- When cooked, remove the "roast" from the water. In another skillet, add the butter and flour to make a roux, then add one cup of the cooking liquid and whisk it to create a sauce.
- Put the sauce on a warm serving platter. Cut the poached cotechino into thick slices and arrange them on top of the sauce. Serve hot.