Chicken Bianco Recipe
Chicken Bianco Recipe photo by duckworth
Publisher Photo
Publisher Photo
My mother always served Chicken Bianco for our favorite birthday meal, I come from a family of nine children so she had this recipe down.Over the years we have all put our own spin on the original trying to duplicate mom's.This version is as close to honoring my mother as my memory allows. Love You Mom, Miss You.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 180 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 180 min.

Ingredients

  • 8 cloves garlic minced
  • 2 large yellow onions chopped
  • 3-6 TBS olive oil
  • 1 lbs. brown mushrooms sliced
  • 8-10 Italian sausage links
  • 10 chicken drumsticks
  • 3 cups chicken stock
  • 1 cup white wine
  • 2 TBS flour
  • 1/2 tsp white pepper
  • 1/4 cup water

Directions

In a large dutch oven, deep skillet or I use my largest enameled cast iron casserole, cook garlic and onion in 2 TBS olive oil until semi-transparent.Remove to plate and hold. Add mushroom and 1 TBS oil, cook until dry, remove to plate with onions.Throughly brown sausage cooking half way adding extra oil if needed, remove to seperate plate, cover to keep warm.Into oil left from sausage, brown ckicken legs, using extra oil as needed, remove, drain off fat.Deglaze pan using 1 cup chicken stock, add sausage,chicken, mushroom with onions and garlic. Add remaining liquids, bring to simmer, cook on low for about 45 minutes to 1 hour until sausage is done and chicken is tender.
In small bowl whisk together flour and pepper to sift, add water 1 TBS at a time to form a smooth paste.Add paste to simmering pot stirring gently until thickened slightly.
Serve 1 leg and 1 whole or half sausage over pasta with lots of the gravy and a vegetable side dish. Yield: serves 10
Notes: The gravy is my family's favorite part, you might like to serve some Italian bread to mop up the juice. Estimate how many children or shy eater will want a sausage and cook accordingly, I always cut a few in half before serving. Leftovers are never a problem. I am counting all the browning as cook time, the only prep. is chopping vegetables.

  • 8 cloves garlic minced
  • 2 large yellow onions chopped
  • 3-6 TBS olive oil
  • 1 lbs. brown mushrooms sliced
  • 8-10 Italian sausage links
  • 10 chicken drumsticks
  • 3 cups chicken stock
  • 1 cup white wine
  • 2 TBS flour
  • 1/2 tsp white pepper
  • 1/4 cup water
  1. In a large dutch oven, deep skillet or I use my largest enameled cast iron casserole, cook garlic and onion in 2 TBS olive oil until semi-transparent.Remove to plate and hold. Add mushroom and 1 TBS oil, cook until dry, remove to plate with onions.Throughly brown sausage cooking half way adding extra oil if needed, remove to seperate plate, cover to keep warm.Into oil left from sausage, brown ckicken legs, using extra oil as needed, remove, drain off fat.Deglaze pan using 1 cup chicken stock, add sausage,chicken, mushroom with onions and garlic. Add remaining liquids, bring to simmer, cook on low for about 45 minutes to 1 hour until sausage is done and chicken is tender.
  2. In small bowl whisk together flour and pepper to sift, add water 1 TBS at a time to form a smooth paste.Add paste to simmering pot stirring gently until thickened slightly.
  3. Serve 1 leg and 1 whole or half sausage over pasta with lots of the gravy and a vegetable side dish. Yield: serves 10
Notes: The gravy is my family's favorite part, you might like to serve some Italian bread to mop up the juice. Estimate how many children or shy eater will want a sausage and cook accordingly, I always cut a few in half before serving. Leftovers are never a problem. I am counting all the browning as cook time, the only prep. is chopping vegetables.

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