Happy Thanksgiving from Luiano!
And if you’re not able to get the turkey, you can always try with the chicken...
Enjoy our recipe;)
To prepare the Chicken Sangiovese cut the onion into wedges and the carrots into chunks Place the cut chicken in a large bowl, along with the carrot, the onion and enough red wine to cover the chicken completely, then add the rosemary needles, the parsley the thyme and the pepper.. Cover with cling film and let it rest in the fridge for at least 12 hours. After such time, strain the marinade and separate the meat from the vegetables.
In a non-stick pan, heat the extra virgin olive oil with 2 crushed cloves of garlic then add the chicken and let it brown on all sides for at least 6-7 minutes. Once browned, remove from the pan and set aside, keeping it warm. Add the vegetables from the marinade to the same pan and cook for 2 minutes and add the small peeled onions and cook for another 3 minutes. Add the flour and cook until the sauce has thickened.
Transfer the chicken and the vegetables to a larger pan, pour in the brandy and let it evaporate after a few minutes, cover the chicken and the vegetables with the wine from the marinade, adding a ladleful at a time. Cover with a lid and simmer on a very low flame for about 2 ½ hours. Cut the bacon into strips, then clean and slice the mushrooms. In a non-stick pan, cook the bacon until the fat is rendered, then add the mushrooms and sauté for about 6 minutes. Add a couple of ladlefuls of broth to the pan and salt to taste. Once evaporated, add the mushrooms and bacon to the Chicken and cook together for the last 15 minutes.