Chicken Trifolata

• 1 chicken, cut up into small pieces
• Flour
• 6 tablespoons virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 pound Portobello mushrooms, caps cut into 1/4inch strips
• 4 ounces black truffles, thinly sliced
• 1 cup dry white wine
• 2 tablespoons tomato conserva or paste
• 1 cup chicken stock
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup

1. Wash and pat chicken dry and dredge in flour.
2. In a 14 inch frying pan, heat olive oil until just smoking.
3. Brown pieces of chicken until golden, 3 or 4 at a time.
4. Remove to a plate.
5. Continue until all the pieces are done.
6. Add garlic and cook until light brown.
7. Add Portables and truffles and saute until soft, about 4 to 5 minutes.
8. Add wine and tomato conserva and stir through.
9. Add broth and chicken pieces and bring to a boil.
10. Lower heat and simmer 20 minutes or until the juices of a thick piece of chicken run clear.
11. Add parsley and serve immediately.

chicken, flour, virgin olive oil, garlic, mushrooms, black truffles, white wine, tomato conserva, chicken stock, italian parsley

Taken from www.foodnetwork.com/recipes/mario-batali/chicken-trifolata-recipe.html (may not work)