Dinner Party · Argentine
Pollo al Disco
We cook chicken with wine, cream, and root vegetables inside the traditional Argentine disco pan.
Why This Works
The combination of the initial sear and the final cream reduction results in juicy meat and a sauce that holds deep, concentrated flavor.
The Upgrade
Add a few tablespoons of Dijon mustard to the sauce for a tangy, pungent kick.
Chef's Secret
Michelin TechniqueThe 'disco' style relies on high heat; keep the skillet smoking hot to get that initial Maillard reaction on the chicken skin.
Ingredients
Total time including resting: 45 min
Directions
Heat a large skillet over high heat (400°F) and sear chicken skin-side down until golden brown.
8 minRemove chicken; add onions, carrots, and potatoes to the pan, sautéing in the rendered fat.
6 minAdd garlic and cook until aromatic.
1 minDeglaze the pan with white wine, ensuring all brown bits are released.
2 minReturn chicken to the pan and cover with a lid to steam-braise.
15 minRemove lid, stir in heavy cream, and simmer until the sauce thickens and coats the chicken.
8 minGarnish with fresh parsley before serving directly from the pan.
1 minWine Pairing
Chardonnay
White Wine
The BottleCatena Alta Chardonnay
The creamy texture of this Chardonnay mirrors the sauce's cream component, while the bright acidity cuts through the fat of the chicken. It creates a seamless integration of texture and flavor.
Nutrition per Serving
520
calories
34g
protein
28g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Garlic Bread
Crusty bread toasted with garlic is ideal for cleaning up the wine and cream-infused pan juices.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the bread in half lengthwise.
In a small bowl, whisk together the softened butter, olive oil, minced garlic, parsley, and sea salt until emulsified.
Spread the garlic butter mixture evenly over the cut surfaces of the bread.
Sprinkle with the grated Parmigiano-Reggiano.
Bake on a middle rack for 8 to 10 minutes, or until the edges are golden brown and crisp.
Side Dish
Arugula and Shaved Parmesan Salad
The bitterness of arugula cuts through the richness of the creamy chicken disco.
Ingredients
Directions
Thoroughly wash and dry the arugula, ensuring it is crisp.
Whisk the olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
Using a vegetable peeler, shave the Parmesan into thin, translucent shards.
Place the arugula in a chilled serving bowl.
Drizzle the vinaigrette over the leaves and toss gently to coat evenly.
Top with the shaved Parmesan immediately before serving.
Member Reviews
How did it turn out?
Rate this recipe
Genuinely can't believe how easy this was for how good it tasted.