Chicken Venezia Recipe 45

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.

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 VENEZIA

Steps:

• Combine the chicken, garlic, oregano, seasoning, vinegar, olive oil, prunes, olives, bay leaves, capers and brine. Leave to marinate in the fridge overnight.
• Preheat the oven to 180°C.
• Place the chicken in a baking dish. Spoon the marinade over, sprinkle with brown sugar and pour over the wine.
• Bake for 1 hour, basting frequently.
• Transfer to a serving platter and serve sprinkled with the herbs.

CHICKEN VENEZIA RECIPE - (4/5)

Steps:

• Dredge each chicken piece in flour, then dip into egg
• In pan over HI, cook chicken in oil
• Remove and keep warm
• Saute mushooms
• Add cream, wine, and seasonings to taste
• Bring to a boil
• Reduce heat. Add the chicken and simmer till the sauce thickens

CHICKEN ALLA VENDEMIA

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken with gray salt and fennel spice, pressing the spice into the chicken breasts.
• In a deep-sided oven-proof skillet, heat the olive oil. Add the chicken, skin side down, and saute for 3 minutes to brown. Place the pan in the oven, uncovered, for 10 minutes.
• Remove from the oven and turn the chicken over and place skin side up on a baking sheet. Return chicken to the oven until cooked through, about 15 to 20 minutes. Remove the pieces to a platter.
• Using the same pan used for the chicken, add the shallot to the fat in the pan. Add salt and pepper, cook for 2 minutes. Add the chopped rosemary and let sweat for 1 minute, then add the grape juice. Reduce by half and add the chicken stock. Reduce the sauce by half again, for about 1 cup of sauce. Add the grapes and cook just to heat through, about 1 minute.
• Spoon the grapes and sauce over the chicken and garnish with sprigs of fresh rosemary.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carfelly, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender/grinder occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Yield: 1 1/4 cups

VENETIAN CHICKEN IN TOMATO SAUCE ( POLLASTRO IN SQUAQUACIO)

Steps:

• Preheat oven to 400 degree F.
• Soak mushrooms in lukewarm water for 15 minutes.
• Cut the chicken into 4 pieces.
• Peel and quarter the onions, and cut up the tomatoes into small pieces.
• Put the onions, tomatoes, mushrooms in their soaking liquid, garlic, basil, red wine, and a pinch of sugar in a roasting pan and mix well.
• Season the chicken pieces with salt and pepper, then place into the pan as well. Skin side up.
• Add butter and olive oil and roast for 1 to 1 ½ hours.
• Remove the meat from the sauce and keep warm.
• Press the sauce through a sieve, thicken if necessary, season to taste with salt and pepper and serve separately.
• Grilled polenta and the same wine used in the sauce make a good accompaniment.