CHICKEN CACCIATORE {POLLO ALLA CACCIATORA}
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
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)
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 9
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
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
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)
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
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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