- Meat and poultry
- Cuts of chicken
- Chicken thigh
This classic Italian chicken dish is known as 'Pollo-alla-vernaccia' in the island of Sardinia. It calls for 'Vernaccia di Oristano', a sweet sherry-style wine which imparts a delicious flavour to this simple dish.
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- 40g extra virgin olive oil
- 1 onion, finely sliced
- 1 clove garlic
- 1 whole chicken, cut into pieces or chicken thighs
- 1 sprig rosemary
- 50ml water
- salt, to taste
- 100ml Vernaccia wine
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Heat oil in a large frying pan over medium heat; add onion and garlic and cook until softened, 2 or 3 minutes. Add the pieces of chicken and the rosemary; continue to cook until the chicken has is golden brown on all sides. Pour in water and add salt; cover and simmer for 10 minutes.
- Add wine and cook uncovered over medium-high heat until juices run clear and chicken is fully cooked, about 20 minutes. Season to taste and serve.
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Acquacotta recipe from the Tuscan coast
Cooked water' may not sound that filling, but this dish kept the hungry butteri in form while they patrolled their herds of cattle along the Maremma of the coast of south Tuscany .
It was made by the 'donna-massaie' with the few ingredients readily available: onions, olive oil, vegetables, tomatoes, eggs, bread and a little pecorino cheese. Water, of course, was always abundant in the Maremma.
Today, the dish is created in the spirit of the folklore of the territory and is best eaten in a local trattoria or restaurant. Done well, it has an incredibly strong flavour for modern palates. The recipe below is a slight variant ideal for trying at home.
Italian chicken Vernaccia recipe - Recipes
Chicken Cacciatore or Chicken Hunter (in Italian Pollo alla Cacciatora) is a classic Tuscan recipe and perhaps one of the most famous Italian chicken entrees, and not without merit. The combined flavor of seasoned braised chicken, fresh vegetables and herbs is intensified by a splash of crisp white wine, resulting in a delectable experience for anybody’s taste buds. In Italy, the tasty sauce of the chicken cacciatore is normally served alone over pasta (a small serving), as first course the chicken pieces are then served as second course with roasted potatoes, cooked veggies or even a green salad on the side, which we never eat as a starter. As they say, When in Rome…
The classic Chicken Cacciatore recipe includes a light tomato sauce, while some others contain red bell pepper or olives and even capers. My version is somehow simpler but equally rich in flavor, as I skip the overpowering tomato sauce and let the fresh herbs and soffritto (a sauté mix of finely chopped onion, carrot and celery) do their magic in concert with the extra-virgin olive oil, the white wine and the natural juices of the chicken. Hungry? Here is the recipe:
Ingredients and Instructions (serves 4):
• ¼ cup of extra-virgin olive oil
• a whole chicken, cut up in pieces
• 1 medium-large onion
• 1 big carrot
• 1 stick of celery
• 2 cloves of garlic
• 1 sprig of fresh rosemary
• few leafs of fresh sage
• 1/2 cup of dry white wine
• 2 cups of water
• sea salt and freshly ground pepper to taste
1. Wash the celery, wash and peel the carrot, and chop both rather finely.
2. Clean the onion cutting ½ an inch off the bottoms and removing the papery outer layers cut in half and chop, again, quite finely.
3. Peel the garlic and chop as well. Set all veggies aside.
4. Wash the chicken and pat dry with paper towels.
5. In a large pot heat the extra-virgin olive oil over medium heat.
6. Season the pieces of chicken with salt and pepper and add to the pan.
7. Braised the chicken, by letting it brown on all sides, then add in the chopped garlic, onion, carrot and celery, stir and cook some more, until the veggies are slightly tender and start turning golden.
8. Add the wine and let it cook for a couple of minutes, while scraping the bottom of the pot to gather all the flavors of the browning.
9. Add the whole rosemary sprig and the sage leafs, without chopping, so that they can be removed easily at the end before serving.
10. Add the water, stir, cover the pot and lower the heat to medium-low, letting the chicken simmer in that flavorful mixture for about 15-20 minutes or until the chicken is fully cooked. In the end, as usual, taste the sauce and add salt and pepper as needed.
11. Transfer to a serving dish, remove the sage and rosemary and serve warm.
Chicken Cacciatore is delicious over pasta, but not only. Try serving it also over rice, polenta, crusty rustic bread or just with pan-roasted potatoes and some cooked vegetables of your choice.
Wine pairing note: My personal suggestion for white wines to pair with Chicken Cacciatore is Chardonnay and Pinot Grigio. For a full Italian alternative, look for Verdicchio, Vernaccia or Cerveteri bianco.
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- Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs.
- Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook livers on skewers, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a platter. Pour off fat from skillet, then stir remaining tablespoon butter, radishes, and lemon juice into skillet. Spoon over livers.
- Fontaleoni Vernaccia di
San Gimignano གྷ
My favorite chicken liver recipe - and I'm a fan. This is so unexpected and elegant. Lucky enough to have farmers' market radishes, so having tonight with Pasta with Radish Greens and Bleu Cheese from The Farm cookbook by Ian Knauer. Love a theme!
My attempt at this recipe was disastrous. I used free-range chicken livers from our CSA--theyɽ been frozen and thawed out very soft. I followed the directions to the letter, but it's kind of hard to get mushy offal to sit primly on a skewer. The pan became a gluey brown mess as they cooked, and the meat came out bitter. So, obviously you don't want to try this unless your chicken livers are firm and very fresh.
Great stuff. Added garlic and red onion to radishes and finely chopped cilantro as a garnish. Also recommend using smoked salt and/or pepper on liver if possible. just adds another layer of flavor.
Very nice. Think I'll throw some garlic in the pan next time.
Balanced, understated, unexpected, and uncomplicated---a welcome combination resulting in a good dish. Nice presentation, too----an important consideration when serving chicken livers.
Italian Recipes. Tuscan Chicken Liver Paté
Italians say that “antipasti” or snacks – it‘s a first tiny bite which stimulates appetite and intensifies smell and taste sensations. So if you want to follow the traditions of Italian table, during your stay in Tuscany start your dinner with the snacks. Or, if you want to impress friends at home – start your party with the Tuscan antipasti.
Usually italian antipasti can be cold or warm, made from a single product or more products and served in mini portions. Italian snacks are served in large round or oval plates, and very old traditions demand a large wooden pallet. Do not be afraid to experiment – in the same plate you can serve several different types of snacks.
Perhaps the most famous antipasto, necessary on each table, is the crostini di fegatini Toscani (toast with chicken liver patè). This dish came from the ancient times when lunch was served on one large tray, so that each member of the family ate as much as wanted.
The preparation of crostini di fegatini is simple and a very tasty liver patè you can make at home.
• 800 g. chicken livers, cleaned and rinsed
• 250 g. onions
• 20 g. garlic
• 40 g. anchovy fillets
• 100 g. capers
• 250 g. butter
• 100 g. olive oil
• Salt, pepper
• Cut the onions very finely, put into a preheated frying pan with olive oil and sear lightly.
• Smash garlic and pour into the pan.
• Cut Finely chicken livers and put into the pan with the onions. Bake on medium heat.
• When the liver is cooked, add the anchovies, capers and butter. When the butter is melted remove the pan from heat.
• Put the pans content into a mixer and puree until smooth.
• Schmear each toast with the pate and serve it on the table.
Recipe: Cacciatore Bianco
I’ve said it a thousand times. The best thing about chicken is that it’s a blank canvas. Yet this simple, homey, peasant dish is easily elevated in so many ways. I love Chicken Cacciatore. Cacciatore means “Hunter’s Style”, and is often made in the cooler months with game the hunters have returned with and mushrooms they may have foraged. Typically made with tougher game birds, the meat is simmered in tomato sauce and red wine until it becomes tender. Recently, I created a sort Cacciatore minus the tomato. It relies on boneless chicken thighs, which is a big time saver during the week. This dish was finished in about 40 minutes, was full of flavor and is simple to prepare.
Pollo Cacciatore Bianco
- 2 pounds skinless, boneless chicken thighs
- 1 large sweet Vidalia onion, cut up into chunks
- 6 cloves garlic, halved
- 1 can white cannellini beans
- Handful fresh parsley
Begin by browning the thighs in a heavy bottomed pan in about 1-2 tablespoons of extra virgin olive oil. Season with salt and pepper and when the chicken is browned but still raw inside, remove to a dish. Add the onion and 4 garlic cloves and sauté over medium heat for 3-5 minutes until softened and picking up brown color from the bottom of the pot.
This is the chicken after being returned to the pot
Once softened, deglaze the pan with 1/2 cup dry white wine and scrape up the browned bits on the bottom of the pot. Return the chicken to the pot, add the parsley and bring to a boil. Once the pot boils, reduce the heat to a simmer, cover and cook for about 20 minutes until the chicken is cooked through completely. If you need to, add a teaspoon of cornstarch dissolved in cold water to the dish to thicken the juices.
At this point, you’re basically done! Drain and rinse the cannellini beans. Warm gently in some olive oil and 2 cloves chopped garlic. Season with salt and pepper and use as a “base” for the chicken. Plate the chicken on the beans with lots of juice and onions from the pot. We served asparagus alongside! Perfetto!
Recipe: Chicken in Salsa Crema
Simplicity is a hallmark in many of my recipes. This is embodied, not only in Tuscan cooking, but Italian cooking as a whole. This comforting chicken dish relies on a few simple ingredients. It’s success is dependent upon using the freshest products available. Delicious, simple and easy the entire process takes less than 30 minutes.
We start with mis en place. A handful of crimini mushrooms, a handful of cherry tomatoes and fresh baby spinach
Chicken Breast in Light Cream Sauce
3 Chicken Breasts, butterflied
1 Package Baby Spinach
6-8 Crimini Mushrooms, sliced
6-8 Cherry tomatoes, halved
1/4 cup light cream
1 large dollop of creme fraiche
2 pats butter
Salt & Pepper to taste
This is the browned chicken breasts and the deglazed pan
Butterfly the chicken breasts and season well with salt and pepper. In a pan large enough to hold the finished dish, melt the butter, drizzle in a bit of extra virgin olive oil and brown the breasts on both sides for about 2 minutes per side. Remove the chicken and set aside. Deglaze the pan with a splash of white wine and then add the cream.
Step 2: The vegetables have been added and the spinach is wilting
Next, add the tomatoes, mushrooms and spinach. Cook over medium heat until the tomatoes soften and the spinach completely wilts, about 8 minutes. If the sauce becomes too dry, add more cream. As the spinach cooks, it will release its water. This is not a problem because you’ll thicken the sauce at the end.
This is the vegetables and sauce just before thickening and returning the chicken to the pan. You can see how much creme fraiche I used. I suppose it was about 4 ounces
Once the vegetables are cooked, add the creme fraiche to thicken the sauce. What is creme fraiche? If you’ve never used it, it’s really just sour cream that isn’t sour. As an alternative, you could use mascarpone cheese with similar results. Stir in the creme fraiche and return the chicken to the pan. Simmer another 5-6 minutes to be certain the chicken is fully cooked through.
This is the dish just before serving. This recipe actually made enough for 3 entrees. So if you need more, consider doubling the recipe
We served the chicken along side carmelized green beans and the 2016 Campochiarenti San Nicola Chianti Colli Senesi. This wine is a deep garnet color and has never disappointed. It’s aromas and flavors consist of crushed black cherry, dark cocoa, pipe tobacco and leather. Fresh and juicy on the palate, with lively acidity, it was the perfect foil to cut the “fat” of the cream sauce. A delicious wine from San Gimignano that drinks well now and has plenty of life ahead of it. 93 points. Available from the Winery.
This really was delicious, simple and quick to make. Give it a try and post your thoughts in the comment section!
Recipe of Quick Slow-Cooker Italian Chicken Pasta
Slow-Cooker Italian Chicken Pasta
Hello everybody, hope you&rsquore having an amazing day today. Today, I&rsquom gonna show you how to prepare a special dish, slow-cooker italian chicken pasta. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
How to Make Slow Cooker Creamy Italian Chicken Pasta Spray the crockpot with non stick cooking spray. Place the chicken in a single layer on the bottom of the slow cooker. Cut cream cheese into small pieces and put on top of the chicken. Instructions To your slow cooker add chicken breast, dressing, cream of chicken soup, cubed cream cheese, and grated parmesan.
Slow-Cooker Italian Chicken Pasta is one of the most favored of recent trending meals on earth. It&rsquos enjoyed by millions every day. It&rsquos simple, it&rsquos quick, it tastes yummy. They&rsquore fine and they look wonderful. Slow-Cooker Italian Chicken Pasta is something which I&rsquove loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook slow-cooker italian chicken pasta using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Slow-Cooker Italian Chicken Pasta:
- Take Half a bottle creamy Italian dressing
- Make ready 2 cups chicken broth
- Prepare 1 block cream cheese
- Prepare To taste pepper
- Take 1 cup grated parmesan cheese
- Get Half a package pasta: penne, bow ties, etc
- Take 1.5 lbs chicken breast
This creamy, flavor-rich pasta dish made with campanelle pasta, chicken, spinach and sun-dried tomatoes is incredibly easy but feels extra special. It's as perfect for company as it is for a family night in. Serve this chicken dish over penne pasta. Garnish with grated or shredded Parmesan cheese to make this dish extra special.
Instructions to make Slow-Cooker Italian Chicken Pasta:
- Place chicken breasts in the slow cooker.
- Cover the chicken with the broth and dressing.
- Sprinkle over the grated parmesan and pepper and place the cream cheese on top.
- Cook for 5 to 6 hours on Low.
- When the chicken is done, cook and drain the pasta noodles.
- Shred the chicken with 2 forks, give the mixture a good stir and then add in the noodles and stir once more. Serve immediately.
Serve this chicken dish over penne pasta. Garnish with grated or shredded Parmesan cheese to make this dish extra special. Chopped fresh Italian (flat-leaf) parsley also adds nice color. Pasta sauces come in many different varieties feel free to choose your favorite. Shred the chicken with two forks right in the slow cooker.
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So that&rsquos going to wrap it up with this special food slow-cooker italian chicken pasta recipe. Thanks so much for reading. I&rsquom confident that you can make this at home. There&rsquos gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
Roast Chicken Stuffed with Fennel and Garlic
Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl. Mix in 2 tablespoons oil garlic 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram then 3/4 teaspoon salt and 1/2 teaspoon pepper.
Preheat oven to 450°F. Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.
Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl skim off fat. Pour juices over chickens and serve.
- cooking spray
- 4 (4 ounce) skinless, boneless chicken breast halves
- ¼ cup water
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 clove garlic, pressed
- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (4.5 ounce) can chopped canned mushrooms
- 1 (8 ounce) package spaghetti
- 1 tablespoon chopped fresh parsley
Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken sprinkle with garlic, cover, and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
Watch the video: Φιλέτο Κοτόπουλου Γεμιστό - Γεύση και Οικονομία (January 2022).