Pollo In Padella Recipes

POLLO IN POTACCIO

Steps:

• Cut the chicken up into serving pieces of roughly equal size. Dry all the pieces thoroughly with paper towels and set aside.
• In a braiser or sauté pan large enough to hold all the chicken pieces in one layer, sauté the garlic cloves in abundant olive oil over moderate heat for just a minute or two, until you can smell the aroma and the garlic is starting to brown lightly. Remove the garlic and add the chicken pieces. Brown them lightly but thoroughly on all sides, seasoning with salt and pepper as you go.
• Pour on a splash of white wine and tomatoes purée and cover the pan, leaving the lid slightly ajar. Simmer gently about 30-45 minutes, or until the chicken is tender and cooked through, turning the chicken pieces at least once. Add water if needed to keep things moist and, about halfway through, the rosemary leaves. By the time the chicken is cooked, the pan juices should be well reduced; if not, continue simmering uncovered for a few minutes.
• Serve the chicken hot, napped with the pan juices.

POLLO FRITO

Steps:

• In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
• In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
• Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

FETTUCCINE CON POLLO ALLA PADELLA

Steps:

• Prepare pasta according to package directions and set aside.
• Meanwhile, in a medium saute pan over medium heat, melt 2 tablespoons butter. Lightly "dust" chicken breasts in flour and cook for 5 to 10 minutes, turning regularly. remove chicken from the pan and set aside to cool. When cool enough to handle, slice into strips and reserve.
• In a large saute pan, heat oil. Add garlic and saute until softened. Add tomatoes and chicken stock. Bring to a boil and cook for 4 to 5 minutes, until partially reduced. Reduce the heat to low and melt butter. Add the reserved chicken and fettuccine, Parmesan and spinach and toss gently to combine. When spinach has wilted, add salt and pepper to taste and serve immediately.

POLLO IN PADELLA

Steps:

• Toast pine nuts.
• Combine salt, pepper, oregano, celery salt and pepper flakes in a small bowel. Mix well and rub evenly over the chicken.
• Heat oil in a cast iron skillet over medium high heat.
• Brown the chicken pieces skin side down.
• Add lemon juice and 1/2 cup water.
• Cover the pan and simmer for 30 minutes, turning the pieces every 1o minutes.
• Transfer the chciken to a platter.
• Add onion and potatoes to pan, increase the heat to medium high and saute for 3 minutes.
• Stir in the tomato sauce, chicken broth or wine and sugar.
• Bring to a boil, stirring frequently.
• Stir in the beans and return the chciken to the pan.
• Cover and simmer over medium heat for about 10 minutes, until the beans are tender.
• Serve with some of the sause and a sprinke of pine nuts over the top.