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Pollo al Verdeo

Serves 4 Entree gluten-free, chicken, Poultry

Pollo al Verdeo

Emerging from the vibrant bistros of 1990s Argentina, Pollo al Verdeo quickly found its way into the warmth of home kitchens. This dish, known for its comforting simplicity, transforms humble chicken pieces into a creamy delight by marrying them with the fresh bite of scallions. Over time, it has become a beloved staple, enjoyed on casual weeknights when the heart craves something both familiar and indulgent.

The allure of Pollo al Verdeo lies in its rich, velvety sauce, which showcases the gentle, yet unmistakable, flavor of green onions. The cream adds a luxurious texture without overshadowing the delicate balance of ingredients. Each bite offers a harmonious blend of tender chicken and aromatic scallions, making it a dish that invites you to savor every moment.

Ingredients

  • 800 g (1.8 lb)chicken pieces or thighs
  • 1 bunchscallions, sliced
  • 200 ml (3/4 cup)cream
  • 1/2 cupwhite wine
  • 2 tbspbutter
  • to tastesalt and pepper

Method

  1. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the 800 g (1.8 lb) chicken pieces or thighs, placing them skin-side down if applicable. Brown the chicken on all sides until the skin is golden and crisp, about 5-7 minutes per side. Remove the chicken from the skillet and set aside on a plate.
  2. In the same skillet, add the sliced scallions from 1 bunch, using the remaining butter in the pan. Lower the heat to medium and cook the scallions until they are soft and translucent, about 3-4 minutes. Stir occasionally to ensure even cooking and prevent sticking.
  3. Pour in 1/2 cup of white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Increase the heat slightly to bring the wine to a gentle simmer. Allow the wine to reduce by half, which will take about 3-5 minutes, until the aroma is less sharp and more mellow.
  4. Return the browned chicken pieces to the skillet, nestling them among the scallions. Pour in 200 ml (3/4 cup) of cream, ensuring the chicken is partially submerged. Lower the heat to maintain a gentle simmer and cook until the chicken is cooked through, about 20-25 minutes. The sauce should thicken and coat the back of a spoon, with a rich, creamy texture.
  5. Taste the sauce and season with salt and pepper to your liking. Stir gently to incorporate the seasoning evenly throughout the dish.
  6. Serve the Pollo al Verdeo hot, accompanied by rice or mashed potatoes to soak up the flavorful scallion cream sauce. The dish should be fragrant with the aroma of scallions and have a luxurious, creamy consistency.