Tag Archives: chicken

Pollo alla panna (Chicken in Cream)

One of the hallmarks of Italian cooking is its utter simplicity, and few dishes exemplify this quality as well as this one. Essentially just chicken simmered in cream, the other ingredients do nothing more than provide a subtle enhancement for this heavenly marriage of flavors. Just reading the recipe, the dish might seem ordinary, but […]

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Turkey Tetrazzini

The Tetrazzini family of dishes is hard to classify. Despite being a kind of baked pasta dish with an Italian name, it is most definitely not Italian. In fact, it’s not really even Italian-American, if you define that term as meaning the cooking of the Italian diaspora in America. At the end of the day, […]

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Pollo all’ischitana (Ischia-Style Chicken)

After last week’s look at gnocchi alla sorrentina, Sorrento’s classic gnocchi dish, let’s travel across the Bay of Naples to the lovely island of Ischia. During our years in Rome, Ischia was one of our favorite spots for a getaway from the city. A bit less touristy and more rustic than its more famous “sister” island […]

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Angelina's Roast Chicken with Sausage Stuffing

Angelina’s Pollo arrosto ripieno (Roast Chicken with Sausage Stuffing)

Apart from lasagna, nothing says Sunday dinner to me like a roast bird, sitting on the dining room table golden brown, with crispy skin, tender, juicy meat and—for special occasions—a savory stuffing. It’s a dish that was almost a universal feature of family dinners back in the day but, sadly, has become a rarity. Well, […]

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Columbus Day Special: Chicken Parmesan

  It’s become a tradition on this blog to dedicate a post every Columbus Day to Italian-American dishes like the iconic “Sunday Sauce” or the San Franciscan fish stew Cioppino. This year, we present Chicken Parmesan. While Sunday Sauce and Cioppino remain pretty much staples of the  Italian-American community, it’s hard to think of an Italian-American dish, […]

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Spiedini e arrosticini (Italian Kabobs)

Summer may be drawing to a close here in the Northern Hemisphere, but there’s still time to get in some more grilling. In fact, grilling is a lot more pleasant in the cooler temperatures of the late summer and early fall than at the height of the summer—standing over a hot grill during those ‘dog […]

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Pollo al vino bianco con funghi (Chicken Braised in White Wine with Mushrooms)

I love recipes that combine meat (or fish) with vegetables. In Italian cooking terms, it combines secondo and contorno in a single dish, and if you serve the dish with some good bread, it becomes a one-pot meal, especially appreciated after the holidays when many of us are probably “cooked out”.  Chicken, with its mild […]

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Angelina’s pollo al forno con patate (Chicken with Potatoes)

The weather this Labor Day weekend hasn’t been too congenial for a cookout. It seems Mother Nature has been in a changeable mood, sunny for a while, then cloudy, then stormy, and hot and muggy the whole while. So I took the chicken I was meaning to grill indoors and gave it an old-fashioned treatment […]

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Scalloppine al marsala (Scallopini with Marsala Sauce)

The scalloppina (in the plural, scalloppine) and its manifold variations may be the most common secondo in Italian cooking. To me, it is typical of that Italian knack for using a bland main ingredient as a foil for a flavorful sauce. Pasta is the example we all know and love, but in this case una […]

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Waterzooï de poulet (Chicken and Vegetables in Cream Sauce)

Recently, a Belgian colleague of mine (who is also a regular reader of this blog) was kind enough to give me a copy of her favorite Belgian cookbook written in English, entitled the Everybody Eats Well in Belgium Cookbook. Notwithstanding the hokey name, it really is a gem, with 250 classic recipes from one of […]

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Pollo fritto alla toscana (Tuscan-Style Fried Chicken)

Is there anyone who doesn’t like fried chicken? Nice and crispy on the outside, tender and juicy on the inside… I can get hungry just thinking about it! Tuscans have a particularly savory and simple way to fry chicken. Ingredients Serves 4-6 1 young frying chicken Flour, q.b. 3 eggs, beaten, seasoned with salt and pepper […]

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Paella mexicana

It’s the 4th of July here in the US and the national holiday naturally makes me yearn for… paella! Well, not just any paella, but a Mexican-style version inspired by my fellow blogger Non Chef Nick’s latest post on “In the Kitchen with Nick“. I absolutely love paella. Having not prepared it for quite some […]

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Pollo alla diavola (“Devil-Style” Chicken)

  Pollo alla diavola, or Devil’s Chicken, is a simple and delicious way to grill chicken.    Begin by butterflying a young chicken: cut away the chicken’s back bone with kitchen shears and spread the chicken flat, skin side up. Cover the chicken with a sheet of waxed paper and, with the bottom of a […]

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Coniglio alla cacciatora (Hunter’s Rabbit)

Rabbit is a wonderful meat, leaner but yet tastier than most chicken you’ll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewhere in Europe. And why not? Those furry creatures make great eating. […]

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Pollo fritto per Chanukà (Hannukah Fried Chicken)

Continuing with our Italian Hannukah dinner, after the first course of riso coll’uvetta, proceed to the second course of chicken which is, of course, fried in olive oil. This dish is popular in Rome and all over Italy for Hannukah. Ingredients Serves 4-6 One whole chicken For the marinade: Juice of one large lemon, freshly […]

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Fricassée de poulet à l’ancienne (Julia Child’s Old-Fashioned Chicken Fricassee)

I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more. While other kids were eating milk and cookies and watching cartoons, I ran home to make rice and cheese and sit down to the latest instalment of The French Chef. And I practically memorized my […]

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Pollo in porchetta (Spit-Roasted Chicken with Pancetta Stuffing)

When I served this dish, several of my dinner guests were wondering what the ‘secret’ ingredient was that have this Tuscan spit-roasted chicken such a special flavor. Of course, rotisserie chicken is almost always wonderfully juicy and luscious, but pollo in porchetta—chicken prepared in the manner of roast suckling pig—is something else. The secret is that […]

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Scallopine di pollo (Chicken Scaloppini)

A friend was asking the other day about the tenderest chicken breast he had ever had. Well, after some probing questions, we figured out that he had enjoyed a dish of scallopine di pollo, chicken scallopini. It’s not actually a particularly common dish in Italy, where scaloppine are far more likely to be made from […]

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