Tasty Chicken Recipe
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This recipe is darn tasty, low in carbohydrates and really easy to make. Of course, the food police probably won’t like the fact that it keeps the skin and bone on the chicken while cooking, but that’s one of the things that makes it look nice and taste good. See what you think.
Pollo in Padella
Chicken Sautéed in a Frying Pan with Bay Leaves, Rosemary, Onions and Garlic
(from Cooking the Roman Way by David Downie)5-pound range-raised whole chicken or parts (mix of thighs, breasts and wings)
5 tablespoons extra-virgin olive oil
1 large onion
2 cloves garlic
4 whole fresh bay leaves
3 heaping tablespoons fresh rosemary leaves
Kosher salt or coarse sea salt and freshly ground black pepper
¾ cup Italian dry white wine preferable Frascati or Marino1. If necessary, cut the chicken into individual parts. Rinse the pieces and pat them dry with paper towels. Remove and discard any fat.
2. Heat 3 tablespoons of the oil in a large, heavy frying pan over medium-high heat. Add the chicken parts and sauté, turning, flipping and scraping with a steel spatula until thoroughly browned, 8 to 10 minutes. Transfer the chicken parts to a bowl, and pour off the fat and oil from the frying pan.
3. Peel the onion and garlic, discarding the garlic’s green shoots, and mince.
4. Return the frying pan to medium heat. Pour in the remaining 2 tablespoons oil, add the minced onion and garlic and sauté, stirring often, until the onion becomes translucent, 3 to 4 minutes. Stir in the bay leaves and 2 heaping tablespoons of the minced rosemary.
5. Add the chicken, 1 piece at a time, flipping and turning to coat it with the oil and minced seasonings. Add a generous pinch each of salt and pepper and sauté for 1 minute. Pour in the wine and boil to evaporate it, 1 to 2 minutes. Add the remaining 1 heaping tablespoon rosemary, lower the heat to minimum and simmer, covered for 45 minutes.
6. With a slotted spatula, remove the bay leaves. Serve immediately.Serves 6
Popularity: 88% [?]
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