Italian Country Chicken Recipes

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

EASY ITALIAN CHICKEN II

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

COUNTRY CHICKEN

Steps:

• In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.

ITALIAN COUNTRY CHICKEN & PEPPERS

Steps:

• In large roasting pan place chicken, sausage and potatoes.
• Bake at 425 for 20 minutes.
• Then stir in the peppers and onions.
• In small bowl combine chicken broth, vinegar and Italian seasoning.
• Pour over meat and vegetables in pan.
• Cover and bake for 40-45 minutes until chicken is done, stirring occasionally.
• Spoon meat and vegetables into serving dish.
• You can either discard broth mixture or use cornstarch to make a gravy.

NONA'S ITALIAN COUNTRY CHICKEN

Steps:

• Soak chicken breast in beaten eggs overnight.
• Preheat oven to 350°F.
• Coat chicken pieces with breadcrumbs. In a large skillet, melt 1/2 cup butter over medium heat until golden brown. Add half the chicken and cook about 2 minutes per side. Repeat until all chicken is browned, adding 1 to 2 tablespoons additional butter, if needed. Transfer chicken to a 13-by-9 inch baking pan.
• add olive oil and Italian seasoning to pan dripping and heat over medium heat. Add peppers and cook 12 minutes or until richly brown and caramelized, stirring frequently. Sprinkle peppers and mushrooms evenly over chicken. Deglaze the pan with some of the chicken broth and pour over all. Add remaining chicken broth. Top with cheese. Bake, uncovered, 30 minutes. Sprinkle onions evenly over all and bake 15 minutes or until golden.

ITALIAN ROAST CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 375 degrees F. Wash the capon (actually a castrated male chicken) under cold running water, and soak for 1 hour in a pan of cold water in which 1/4 cup kosher salt has been dissolved. Drain and rinse again, using paper toweling to dry the bird inside and out.
• Season the capon inside and out with a generous amount of salt and pepper. Put half the rosemary and thyme and all of the chopped garlic inside the cavity of the capon, along with some of the onion, carrot and celery. Tie the legs of the capon together to aid in even roasting and place, breast side down in a roasting pan. Rub the remaining herbs on the outside of the capon, drizzle all the olive oil over the capon, scattering the rest of the vegetables (except the potatoes) in the pan along with the capon. Place the roasting pan into the oven and roast the capon for 20 minutes on its breast, before turning onto its back for an additional 20 minutes. When the capon has roasted for 20 minutes on its back, add the potatoes and continue roasting for an additional hour or until the bird is thoroughly cooked (a meat thermometer registers 165 degrees F at the leg joint). Adjust seasoning with salt and pepper and remove from the oven, allowing the capon to rest for 15 minutes before serving.

ITALIAN COUNTRY CHICKEN

Steps:

• Title: Italian Country Chicken Categories: Yield: 6 servings 3 tb olive oil 1 lg onion cut into eighths 2 garlic cloves 1 lb chicken breasts boneless cut into strips 1 1/2 6 jars artichoke hearts undra ined marinated 1 7 jar roasted red peppers undr ained 1/2 c pitted black olives 3/4 lb tri color fusilli parmesan Heat oil med heat, add onion garlic saute 10 mins. add chicken 5 mins. mix in rest of ingredients. add broth Source: Mom