Pollo De Marotta Recipes

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CHICKEN CACCIATORE {POLLO ALLA CACCIATORA}



Chicken Cacciatore {Pollo alla Cacciatora} image

This is one of the best authentic Italian chicken recipes. A one-pan dish that is filled with boneless chicken thighs and flavored with earthy mushrooms, onions, tomatoes, herbs and spicy hot pepper flakes.

Provided by Marisa Franca @ All Our Way

Categories     Main Course

Time 44m

Number Of Ingredients 15

8 Boneless (skinless chicken thighs (4 oz. each) or 4 chicken breasts)
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 Tablespoons extra-virgin olive oil (separated)
1 cup sliced onions
2 cloves minced fresh garlic
1/4 cup dry white wine
15 oz can San Marzano whole tomatoes (crush or purée(see notes) )
1 cup low-sodium chicken broth
2 teaspoon fresh thyme
1 teaspoon dried Italian (we use Tuscan seasoning)
1/2 teaspoon red pepper flakes (less if you don't like it spicy)
2 cups sliced baby bella mushrooms
Shredded or grated Parmesan

Steps:

  • Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.
  • Heat 2 Tablespoons of oil in a saute pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.
  • Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.
  • Stir in tomato purée, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don't have to sauté the mushrooms -- they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.
  • Season chicken and cacciatore with salt and black pepper and garnish servings with Parmesan.

Nutrition Facts : ServingSize 8 g, Calories 368 kcal, Carbohydrate 8 g, Protein 50 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 497 mg, Fiber 1 g, Sugar 2 g

CHICKEN MARSALA (POLLO MARSALA)



Chicken Marsala (Pollo Marsala) image

Make and share this Chicken Marsala (Pollo Marsala) recipe from Food.com.

Provided by The Italian Cook

Categories     Chicken Breast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

1 chicken breast, butterflied
flour, to coat chicken
salt and pepper
3 tablespoons olive oil
sliced mushrooms
1 tablespoon diced red onion
3/4 cup sweet marsala wine
3 tablespoons knorr's demi-glace (prepared)
heavy cream (maybe 1/6 cup)

Steps:

  • Add oil to sauté pan and put on medium heat.
  • Salt and flour chicken breast, pat off excess flour.
  • When oil is hot, sauté chicken breast until browned on both sides, remove breast.
  • Leaving oil in pan, add mushrooms and onions, and a pinch of salt and pepper. sauté.
  • When mushrooms and onions are sauteed add marsala, demi glace, and cream, and another pinch of salt.
  • Reduce until bubbles start to slow and sauce thickens, add chicken breast for one minute and turn off heat, flip the chicken breast in the sauce and serve when ready, pour sauce over chicken breast.

POLLO FRITO



Pollo Frito image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
Lemon wedges, for garnish
6 sprigs fresh Italian parsley, for garnish

Steps:

  • In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
  • In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
  • Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

COPYCAT CARRABBA'S POLLO ROSA MARIA



Copycat Carrabba's Pollo Rosa Maria image

This is a good copy cat version of this delicious favorite. It is modified from a version I found on Recipegoldmine.com

Provided by gingerkitten D

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 butterflied chicken breasts
4 slices prosciutto
1/2 cup Fontina cheese
1/2 cup clarified butter
3 garlic cloves
1/2 sweet onion, diced
1/4 cup dry white wine
4 tablespoons unsalted butter
1/2 white pepper
1 dash salt
8 ounces sliced cremini mushrooms
1/2 cup fresh basil, chopped
1 lemon, juice of

Steps:

  • Open chicken breasts and lay open side down on a hot grill.
  • Grill 3-5 minutes on each side until cooked.
  • Remove from grill.
  • Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
  • Hold folded breast with wooden picks.
  • Set on a warmed platter and cover.
  • In a large skillet saute the onions and garlic in the clarified butter until tender.
  • Deglaze the pan with the white wine.
  • Add the butter, salt, and pepper, and mushrooms and cook until tender.
  • Add basil and lemon juice and swirl pan to combine.
  • Pour mushroom sauce over the Chicken breasts.

Nutrition Facts : Calories 644.4, Fat 52.3, SaturatedFat 28.3, Cholesterol 200, Sodium 248.2, Carbohydrate 6, Fiber 0.7, Sugar 2.3, Protein 36

CHICKEN MARENGO STYLE (POLLO ALLA MARENGO)



Chicken Marengo Style (Pollo alla Marengo) image

This dish is really delicious, but is very low in fat. You can use skinned chicken thighs instead of whole chickens, which is what I prefer. The recipe is Piedmontese, and is from a book by Matt Kramer. I find it especially good when served over polenta.

Provided by Ceil from NJ

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 lbs roasting chickens, cut into serving pieces and skin removed
1 cup madeira wine
1 pinch of freshly grated nutmeg
salt
fresh ground black pepper
1 ounce dried porcini mushrooms, soaked in
1 cup boiling water, for 30 minutes
1 cup chicken stock (canned is fine)
1/4 cup fresh Italian parsley, finely chopped

Steps:

  • Place large skillet over medium heat with olive oil.
  • When hot, add the chicken pieces and brown on all sides.
  • Pour off any excess oil.
  • Reduce the heat to low, pour in the Madeira, and season with the nutmeg, salt and pepper.
  • Let cook for 15 minutes.
  • Meanwhile, drain the mushrooms, straining the water of grit through a paper towel or coffee filter.
  • If the mushrooms are gritty, rinse them well.
  • Add the mushrooms to the chicken, along with the soaking water.
  • Stir in the garlic, then add the chicken stock.
  • Cover and let cook until the chicken is tender- about 45 minutes.
  • To serve, place the chicken pieces on a warm platter and spoon some of the sauce over the chicken pieces.
  • Sprinkle a generous amount of parsley on top.

Nutrition Facts : Calories 725.9, Fat 47.3, SaturatedFat 13.5, Cholesterol 215.7, Sodium 292.8, Carbohydrate 9.3, Fiber 0.9, Sugar 1.6, Protein 52.6

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