May 10, 2015

Italian Chicken Recipes

CHICKEN WITH SHERRY (Pollo al marsala) Put the chicken in the saucepan with one medium sized onion chopped fine and a piece of butter. Season with salt and pepper and, when it is well browned, add some broth and complete the cooking. Remove the excessive fat from the sauce by sifting through a sieve or otherwise, and put the chicken back on the fire with a glass of Sherry or Marsala wine, removing it from the fire as soon as the sauce begins to boil.

​Chicken Marsala recipe. A classic Italian chicken dinner recipe. For over thirty years Jack Chaplin has been serving up great food throughout the United States. His successful restaurant "Chaplin's", located at 165 Bank St. New London CT,  

Chicken recipes from The Italian Cook Book

40 CHICKEN BONED AND STUFFED (Pollo dissossato ripieno) To remove the bones from a chicken the following instructions will be found useful. Wash and singe the fowl: take off the head and legs, and remove the tendons. When a fowl is to be boned it is not drawn. The work of boning is not difficult, but it requires practice. The skin must not be broken. Use a small pointed knife cut the skin down the full length of the back; then, beginning at the neck, carefully scrape the meat away from the bone, keeping the knife close to the bone. When the joints of the wings and legs are met, break them back and proceed to free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. The skin is drawn tightly over the breast−bone, and care must be used to detach it without piercing the skin.

When the meat is free from the carcass, remove the bones from the legs and wings, turning the meat down or inside out, as the bones are exposed, and using care not to break the skin at the joints. The end bones of the wing cannot be removed, and the whole end joint may be cut off or left as it is. Now that the fowl is boned make the following stuffing, regulating the quantity on the size of the chicken.

stuffing

Chop half a pound or more, of lean veal, and grind it afterwards, so that it may make a paste. Add a large piece of bread crumb soaked in broth, a tablespoon of grated cheese, three yolks of egg, salt, pepper and, if desired, just a taste of nutmeg. Finally mix also one or two slices of ham and tongue, cut in small pieces. Stuff the boned chicken with this filling, sew up the opening, wrap it tightly in a cloth and put to cook in water on a low fire. When taken from the water, remove the wrapping and brown it, first with butter, then in a sauce made in the following way:

Break all the bones that have been extracted from the chicken, the head and neck included, and put them on the fire with dried meat cut in little pieces, butter, onion, celery and carrot, seasoned with salt and pepper. Make the sauce with the water in which the chicken has been boiled, which has naturally become a good chicken broth. Before sending to the table, remove the thread with which the chicken has been sewed.

 

41 CHICKEN WITH TOMATOES (Pollo alla contadina) Take a young chicken and make some little holes in the skin in which you will put some sprigs of rosemary and a clove of garlic cut into five or six pieces. Put it on the fire with chopped lard and season with salt and pepper inside and outside. When it is well browned on all parts add tomatoes cut in pieces, taking care to remove previously all the seeds. Moisten with broth or water. Brown some potatoes in oil, fat or butter, previously cutting them into sections. When browned dip in the sauce of the chicken and serve the whole together.

 

43 CHICKEN WITH SAUSAGES (Pollo colle salsicce) Chop fine half an onion and put it in a saucepan with a piece of butter and four or five slices of ham, half an inch wide. Over these ingredients place a whole chicken, season with pepper and a little salt and place on the fire. Brown it on all sides and, when the onion is all melted, add water or broth and three or four sausages freshly made. Let it cook on a low fire, seeing that the sauce remains liquid and does not dry up.

 

44 CHICKEN WITH EGG SAUCE (Pollo in salsa d’uova) Break into pieces a young chicken and put it in the saucepan with a piece of butter. Season with salt and pepper. When it is half browned sprinkle with a pinch of flour to give it color, then complete the cooking with broth. Remove it from the same and put it on a plate. Beat the yolk of one egg with the piece of half a lemon and pour it on the sauce of the chicken, allowing it to simmer for some minutes. Then pour on the chicken and serve hot.

 

45 CHICKEN BREASTS SAUTÉS (Petti di pollo alla sauté) Cut the breast of a fowl in very thin slices, give them the best possible shape and make a whole piece from the little pieces that will remain, cleaning well the breast−bone, crushing and mixing these. Season with salt and pepper and dip the slices in beaten eggs, leaving them for a few hours. Sprinkle with bread crumbs ground fine and sauté in butter. Serve with lemon. If you want this dish more elaborate prepare a sauce in the following way: Put some good olive oil in a frying pan, just enough to cover the bottom, and cover the oil with a layer of dry mushrooms. Sprinkle over a small quantity of grated cheese and some bread crumbs. Repeat the same operation three or four times, according to the quantity, and finally season with olive oil, salt and pepper and small pieces of butter. Put the pan over the fire and when it has begun to boil pour a small cup of brown stock or broth and a little lemon juice. Remove the same from the fire and pour it on the chicken breast that have been browned as described above.

Download the free ebook: The Italian Cook Book, 221 Recepies by Maria Gentile

Chicken Parmigiana – This was posted on Youtube by LaSòraBeatrice about a Chicken Parmigiana recipe.  “Once and for all: chiken parmigiana is NOT an italian traditonal recipe!!!!! IT DON’T EXIST IN ITALY!!! NO ONE EAT IT!! NO ONE PREPARE IT FOR SATURDAY LUNCH!! Please, stop defile our gastronomic heritage! The only parmigiana is made with eggplants!!”

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