Chicken Gratinata

I don't speak Italian.

You probably could have gotten that by now, judging by the fact that I can rarely speak (or type) proper English at times.  So, when I finally perfected this recipe, I wanted to figure out the most appropriate name.  

After searching through search engines for what felt like hours, I finally found a recipe from Macaroni Grill that utilized a Gratinata sauce.  I had no idea what "gratinata" meant, but I knew from eating at Macaroni Grill that it was super good.

The first time I made this, I used marsala wine, but I felt like it didn't give me the taste I was going for.  I ended up adding sugar to emphasize the sweet wine flavor.  

This time, I substituted a sweet red wine instead.  After the wine reduced, it gave the pasta and chicken the perfect sweetness while the cheese and cream add a thick texture that makes you feel like you're dining out in Italy.

If you're afraid of how sweet this pasta dish is, you can definitely use marsala, but I think a sweeter wine is perfect for this creamy sauce.

Chicken Gratinata

1 lb. spaghetti, cooked and drained

1 lb. chicken, cubed
1 tbsp minced garlic
1 tbsp olive oil
1 cup chicken stock
1 1/2 cup sweet red wine
1 cup cream
1 tbsp dried parsley
2 tsp dried basil
1 tsp oregano
1/2 cup parmesan cheese
Salt & Pepper to taste




In a large saucepan, cook chicken in olive oil for 5-6 minutes each side.  Add the garlic and cook an additional minute.

Add the chicken stock and wine.  Bring to a boil and reduce heat.  Cook uncovered for 10 minutes.  Add the cream, parsley, basil and oregano and simmer 5 more minutes.

Add salt and pepper.  Serve over pasta and top with the parmesan cheese.





Listening to:   Miranda Lambert - Me And Charlie