Creamy chicken goulash with Casatella Trevigiana D.O.P.

Tomasoni product
Tomasoni product
Otherinredients
360g of chicken breast
1 Tropea onion
1 medium carrot
1 medium stick of celery
2 leaves of basil
1 stick of thyme
2 cloves
Half a spoon of flour
1 spoon of extra virgin olive oil
Half a glass of white wine or vegetable stock
500g of D.O.P. Casatella
16 dried tomatoes
2 sticks of parsley Salt and pepper to taste.
Difficulty
Difficulty
High
Course
Course
First course

Tagliare a piccoli dadini il pollo. Mettere sul fuoco un pentolino d’acqua con il rametto di timo, i chiodi di garofano e un pizzico di sale. Sbollentarci la cipolla e sbianchire il pollo.

Dice the chicken. Boil some water and put in the thyme, the cloves and a pinch of salt. Scald the onion and the chicken until white. Peel and dice the celery and the carrot. In a non-stick pan pour some oil and stir fry first the thyme, celery, carrot and parsley and then the chicken. Sprinkle the flour. Pour in the wine and add the Casatella. When needed add the stock, salt and pepper. Serve in a dish and garnish with wedges of onion, basil and dried tomatoes.

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