Tag: Chicken

Recipe Roast chicken with potatoes – Italian Cuisine

Recipe Roast chicken with potatoes

  • 1 Kg a clean and gutted chicken
  • 800 g ratte type potatoes
  • lemon
  • rosemary
  • sage
  • extra virgin olive oil
  • garlic
  • salt
  • pepper

For the recipe of roast chicken with potatoes, wash the peel of the potatoes well, divide them in half and boil them for 4 minutes in boiling water, then drain them. Divide a lemon into wedges. Stuff the chicken with the lemon wedges, a sprig of rosemary and one of sage.

Tie the legs with the kitchen string so that the chicken keeps its shape during cooking. Place the chicken in a baking dish, massage the skin with salt and pepper, add 2 cloves of garlic with the peel, the blanched potatoes and generously oil them all.

Bake at 200 ° C for 1 hour and sprinkle occasionally with the cooking sauce. Remove the chicken from the oven, place it in the serving dish, collect the cooking juices in a small bowl and serve with a salad. Decorate with rosemary.

Recipe Chicken puffs – Italian Cuisine – Italian Cuisine

Recipe Chicken puffs - Italian Cuisine

  • 350 g chicken breast
  • 150 g white flour
  • 100 g dry white wine
  • an egg
  • Worcester sauce
  • olive oil
  • salt

To prepare the chicken puffs cut the chicken breast into pieces, put them in a bowl and season with a few drops of Worcester sauce and a pinch of salt. Put the flour in another bowl and mix it with the wine; add the egg yolk and a pinch of salt. Whisk the egg white and mix it gently with the prepared batter. Plunge the pieces of seasoned chicken and turn them so that they cover well. Heat plenty of oil in the frying pan (possibly, if available, in the one with the basket) and fry the cream puffs, a few at a time, extracting them when they are golden brown. Place them gradually to drain on white kitchen paper and serve immediately, warm, accompanied by a fresh salad.

Recipe Chicken thighs stuffed with exotic coconut milk sauce – Italian Cuisine

Recipe Chicken thighs stuffed with exotic coconut milk sauce

  • 4 pcs chicken legs
  • 180 g boiled chestnuts
  • 160 g salami pasta
  • rosemary
  • thyme
  • salt
  • extra virgin olive oil
  • pepper
  • 400 g coconut milk
  • 10 g parsley
  • 5 g fresh ginger
  • 1 pc green pepper
  • 1 pcs files
  • fresh coriander
  • dry coriander
  • cumin
  • salt
  • extra virgin olive oil

For the recipe of chicken legs stuffed with exotic coconut milk sauce, boneless the thighs: with a sharp knife, cut the pulp all around the bone until it is completely free. Turn the pulp upside down like a glove, grasp the bone, cut into the rest of the connective tissue and then pull it off the thigh. Only one piece will remain outside. Coarsely chop the chestnuts with the leaves of a sprig of osmarino and two sprigs of thyme. Mix everything with the salami paste and 1 tablespoon of oil to obtain a compact mixture.
Season the inside of the chicken legs with salt and pepper, fill them with the filling; put them back together and tie them tight with a few turns of kitchen string. Place the thighs on a baking sheet lined with baking paper; season with salt, pepper and a little oil. Cook them in the static oven at 190 ° C for about 50 minutes.
FOR CURRY: Divide the chili pepper in half and remove the stalk and the seeds; chop it coarsely with parsley and ginger. Blend everything with 20 g of coconut milk, the grated 1/2 lime rind, the juice of 1 lime, 1 teaspoon of dry coriander, 1/2 teaspoon of cumin, 2-3 tufts of fresh coriander and a drizzle of oil . Simmer the remaining coconut milk for 2-3 minutes. Let it cool and then mix it with the smoothie; salt if needed. Serve the chicken legs with the curry decorating as desired.

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