Chicken With Tomato Sauce And Bacon Pollo Alla Campagna Recipes

BAKED CHICKEN WITH BACON-TOMATO RELISH

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.

CHICKEN A LA CREMA

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

CHICKEN WITH TOMATO SAUCE AND BACON (POLLO ALLA CAMPAGNA)

Steps:

• Pat the chicken completely dry with paper towels. Sprinkle the pieces on all sides with the salt and a few grindings of pepper. Then coat the chicken with flour and shake each piece vigorously to remove any excess.
• In a heavy 10- to 12-inch skillet, melt 3 Tblsp. of the butter with 2 Tblsp. of the olive oil over high heat.
• When the foam begins to subside, brown the chicken in the hot fat, 4 pieces at a time.
• Start the pieces skin side down and turn them frequently with tongs or a slotted spoon until they are richly and evenly colored.
• As they brown, transfer the pieces to a plate and brown the rest of the chicken similarly, adding the remaing butter and oil to the pan if necessary.
• Pour off the fat remaining in the skillet and in its place add the bacon. Stirring frequently, cook over moderate heat until the bacon is crisp and brown and has rendered all its fat.
• With a slotted spoon, remove the bacon to paper towels to drain. Pour off all but 2 Tblsp. of the bacon fat remaining in the pan.
• Add the shallots to the fat and, stirring constantly, cook for about 3 minutes, or until they are soft, transparent and lightly brown.
• Add the tomatoes and wine and, stirring from time to time, cook briskly, uncovered, over high heat until most of the liquid has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.
• Return the chicken and bacon to the skillet and turn them about with a spoon until they are well coated with the tomato sauce. Bring to a boil, reduce heat to low, and simmer partially covered for 35 to 40 minutes.
• When the chicken is done it should show no resistance when a thigh is pierced with a small, sharp knife. Taste the sauce for seasoning.
• With tongs, remove the chicken from the skillet and arrange the pieces skin side up on a large heated platter. Pour the sauce over the chicken and serve at once.

CHICKEN WITH BACON, TOMATO AND THYME

Steps:

• Preheat the oven to 400 degrees F.
• To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree F oven for about 10 minutes until half-cooked. Remove and reserve.
• Working on a sheet pan, coat the chicken breast with olive oil and minced garlic. Sprinkle lightly with salt and pepper. Next, wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an "x" pattern in the center. Sprinkle with the diced onion and place a thick slice of Roma tomato and a couple sprigs of fresh thyme in the center of each breast, tucked in behind the bacon.
• Arrange chicken a little apart from each other on the sheet pan and bake until the chicken is completely cooked and reaches an internal temperature of 165 degrees F, about 30 minutes.

CHICKEN WITH TOMATOES AND BACON

Steps:

• Heat the oil in a large pan, add the onions, garlic, bacon and mushrooms and cook until softened-about 10 minutes.
• Remove to a plate and add the chicken pieces to the pan. Brown well on all sides.
• Remove from the pan and add the tomato paste to the pan. Cook, stirring for a couple of minutes, then add the wine, tomatoes water, brown sugar, stock powder and fresh and dry herbs and spices and bring to the boil stirring.
• Return the chicken and bacon vegetable mix to the sauce, cover and simmer for about 1 hour, or until chicken is tender.
• About 15 minutes before serving, remove the lid and stir the olives through.
• With the lid off, increase the heat and allow to thicken to a nice sauce consitency.
• Just before serving, stir the fresh parsley through.
• We ate this over penne pasta, with feta cheese crumbled on top.

CHICKEN AND POTATOES WITH TOMATO SAUCE (POLLO SUDADO)

Steps:

• Take off the skin from the chicken, discard and place chicken in a plastic bowl.
• Quarter the potatoes and also place in bowl with chicken. Add the chicken bullion and mix until all pieces are covered with bullion.
• In a large cooking pot, add the oil and heat. When oil is heated, add the chopped onions, tomatoes and bell pepper. Saute for about 1 minutes or until translucent.
• Add the chicken and potatoes to the pot and brown the chicken. About 7 to 10 minutes.
• Add the tomato sauce and add enough water to cover the chicken. Add the cilantro. Add salt IF NEEDED.
• Cover and cook for about 30 minute or until potatoes are cooked.
• Serve with white rice.

SALTIMBOCCA ALLA POLLO

Steps:

• Flatten the chicken breasts as much as possible.
• In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece.
• Season with salt, pepper and sage and top with thin layers of prosciutto.
• Roll up and secure with toothpicks.
• In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
• Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes.
• Thicken wine sauce with cornstarch and water as needed, heat through and serve.

POLLO ALLA PIZZAIOLA (CHICKEN BREAST IN PIZZA SAUCE)

Steps:

• Heat the olive oil in a heavy-based frying pan.
• Add the chicken and garlic and fry, stirring often, until the chicken is golden, around 10 minutes.
• Tip in the canned tomatoes, season with oregano, salt and freshly ground pepper and cook for 5 minutes.
• Place 3 slices of toasted ciabatta on each serving plate. Top each serving with a chicken breast fillet.
• Cover each chicken breast with a few slices of mozzarella, then spoon over the tomato sauce. Serve straight away.