Chicken Alla Vendemia Recipes

CHICKEN A LA VENDEMMIA

Steps:

• Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 2 1/2 cups of juice.
• Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice.
• Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well on all sides, about seven minutes total. Transfer the skillet to the oven and cook until the chicken is done throughout, 12 to 15 minutes.
• Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet. Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance. Add 2 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 1 cup.
• Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them. Serve immediately.
• Put the fennel seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When they are light brown and fragrant, pour them onto a plate to cool. (They must be cool before grinding, or they will gum up the blender blades.)
• Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand and shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for up to 4 months. or freeze for up to 1 year.

CHICKEN VENEZIANA

Steps:

• Saute chicken cubes in 2 Tbsp butter.
• Remove with slotted spoon and set aside.
• Saute mushrooms in same skillet.
• Remove with slotted spoon and set aside.
• Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
• Boil on high heat just till slightly thickened.
• Add frozen peas; cook 5 minutes.
• Add chicken, mushrooms, parmesan, and snow peas.
• Heat through until snow peas are just tender.
• Place cooked, drained cappellini on large platter.
• Spoon some chicken sauce over pasta to cover it, reserving some sauce.
• Top with provolone& prosciutto.
• Broil until cheese melts.
• Serve with extra chicken sauce on the side.

COCORICO CHICKEN

Steps:

• Preheat the oven to 400 degrees F and soak the Cocorico Roaster in cold water for 30 minutes.
• In a 2 quart saucepan, place the potatoes and enough water to cover them by 2 inches. Add 1 tablespoon of Gray salt and bring the water to a boil. Cook the potatoes for three or four minutes. Strain liquid and reserve the potatoes.
• Rinse the chicken inside-out and dry well. Coat inside and outside with half the olive oil. Season the chicken on the outside with 2 tablespoons of the seasoning salt. Place the rosemary sprigs and lemon inside the cavity of the chicken. Carefully place the chicken onto the Cocorico Roaster, legs facing up. Put the Cocorico in the center of the oven. Roast the chicken for 15 minutes.
• During this time, core the bell peppers and cut them into 1-inch wide lengths. Halve the onions. In a bowl toss the potatoes, bell peppers and onions with the remaining olive oil and seasoning salt. Place in the tray of the Cocorico.
• Reduce the heat to 375 degrees F and continue roasting, about 1 hour, until the juices run clear when the thigh is pierced with a skewer. Every 15 minutes, rotate the Cocorico by at least 1/4-turn. Remove from the oven and let rest for 15 minutes. Carefully remove the chicken from the Cocorico and carve into serving portions. Transfer to a platter and serve with the roasted vegetables.