Category:
Join Recipelink.com for Free!
Title
Category
From Gladys/PR, 10-12-2004
Reply to
Board
Msg ID 038583
COUNTRY-STYLE CHICKEN
(Pollo alla Campagnola) Tuscany
Servings: 4-6

Use a vin santo that is on the dry side for basting the fowl, or, lacking vin santo, use a dryish sherry, or dry Martini. Butter doesn't appear often in the Tuscan country kitchen; it was made, if at all, in the summertime after the calves had been weaned. It lends extra richness to this dish but, if you prefer, it may be omitted.

l (4-pound) roasting chicken, free-range or naturally raised
Salt and freshly ground black pepper to taste
2 tsp sweet butter
1/4 cup extra virgin olive oil
l pound white onions, very thinly sliced
1/2 cup dry vin santo or dry oloroso sherry or dry Martini
1/4 cup chicken stock, preferably homemade, if necessary

Make sure chicken is at room temperature. Preheat the oven to 400 degrees F.

Pull the fat out of the chicken cavity. Rinse the bird in cool water and dry well, in-side and out, with paper towels. Sprinkle the chicken inside and out with salt and pepper.

In a roasting pan large enough to hold the chicken, melt the butter in the olive oil over medium-low heat. Add the onions, stir into the fat, and sweat gently, lowering the heat if necessary to keep the onions from browning. Cook for about 20 minutes or until they are very soft.

Push the onions out to the sides of the pan and set the chicken in the middle. Place in the preheated oven and roast for 30 minutes, basting every 10 minutes or so with the vin santo or sherry.

Then lower the heat to 325 degrees F. and continue roasting another 30 minutes, continuing to baste with the vin santo or with the juices in the pan. If the pan juices reduce too much, baste with chicken stock or hot water.

The chicken is done when a leg moves loosely on its joint or when the juices run clear yellow when pricked with a fork.

Remove the chicken from the oven and set aside to rest for 10 minutes or so before carving. If the pan juices are too liquid, boil them rapidly over high heat, taking care not to fry the onions. The onions should be quite brown, but roasted rather than fried, and very soft.

Chicken Campagnola

2 whole chicken breasts
1 large onion
2 large bell peppers, (red)
12 oz mushrooms
1/3 cup olive oil
1 (14 oz) can artichoke hearts, drained
1/2 cup frozen peas
1 tsp salt
1 tsp oregano
1/2 tsp rosemary
1 bunch arugula

Use boneless, skinless half-breasts. Cut crosswise into 1/2-inch strips. Cut onion into wedges, separate into strips. Cut peppers into 1-inch strips. Slice mushrooms.

In 12-inch skillet over medium heat, cook onion in oil until tender.

Add peppers, increase heat and cook until tender-crisp and lightly browned, stir often. Remove veggies to bowl.

In remaining oil over high heat, cook chicken about 5 minutes, until it loses pink color and is lightly browned.

Add to veggie mixture. Add 2 TBSP olive oil. Cook mushrooms until tender.

Add next 5 ingredients cook about 5 minutes to heat through.

Return remaining ingredients to skillet; heat through. Stir in arugula just to wilt.

Reviews and Replies:
 
1
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

E-Mail This Message
POST A REPLY
Post a Request - Answer a Question - Share a Recipe
Thank You To All Who Contribute
  • if you would like to be notified when your message is posted, please enter your e-mail address. Your address will not be displayed in your message and it will only be used to mail the message to you.
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • Please enter your message below, and click the finish button to complete your post.
POST A NEW MESSAGE
Post a Request - Answer a Question - Share a Recipe
Thank You To All Who Contribute
  • if you would like to be notified when your message is posted, please enter your e-mail address. Your address will not be displayed in your message and it will only be used to mail the message to you.
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • Please enter your message below, and click the finish button to complete your post.
Recipe Box Buttons Description
Join Recipelink.com to get your personal Recipe Box
Recipe Box - Save / Remove buttons not active
Recipe Box - Save / Remove buttons active
Show your Recipe Box
Shows when signed into your account,
click this button to save a link to the post
in your personal recipe box.
Shows when signed into your account,
click this button to Remove the link
in your personal recipe box to this post
  help@recipelink.com