Tag: thigh

Roast Chicken Day: better the breast or the thigh? – Italian Cuisine


According to a Doxa survey, chicken meat is the most appreciated and purchased by Italians


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The secular enigma … Chest or thigh? Good question. The breast is to be eaten with a knife and fork, the thigh to be held strictly in the hands and to be savored bite after bite. And this is precisely the theme around which the Roast Chicken Day… Better the chest or the thigh?

The social appointment is for this morning, Saturday 2 October at 11.00 on the Vivailpollo Facebook page. No, perhaps calling it an appointment is an understatement. Here we are talking about a real one marathon social to celebrate one of the favorite dishes of Italians that sees guests from the world of catering like Chef Roy Caceres, Chef Max Mariola and Chef Rosanna Marziale, and characters from the world of social like the highly anticipated Sonia Peronaci, the influencer Emanuele Ferrari and Nonna Giovanna, the granfluencer who with her grandson Nicola will reveal all the secrets of their roast chicken recipe.

The data of the roast chicken
On the occasion of Roast Chicken Day, this is confirmed by aDoxa investigation: chicken meat is the most consumed by Italians. Do you think that 72% of Italians eat it at least once a week! What about the roast chicken? Again the data are surprising: about 40 million Italians eat roast chicken once a month and 41% of people aged between 18 and 24 consume roast chicken at least once a week! After all, how can you give up a perfectly cooked roast chicken? Succulent and tasty white meat to accompany with the classic side dish of baked potatoes!
But the most awaited data that emerged from the Doxa survey is precisely this: we can say with certainty whether Italians appreciate the chest or the thigh more! And… The thigh wins with 56% of the votes compared to 35% of the votes for the chest!

Roasted chicken side dish
On its own it is delicious, and we all agree on this … But accompanied by a side of crunchy vegetables even better! The most classic side dish is baked potatoes, very crunchy on the outside and soft on the inside, flavored with oil, salt, rosemary or sage are perfect! Here you can find our recipe to prepare them with the peel!
If you don't want to eat the classic potato side dish, you can try preparing a side dish of mixed vegetables in a pan or in the oven; if you prefer to stay light then the perfect side dish is a fresh salad!

October 2021
Giulia Ferrari

Posted on 01/10/2021


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Chicken Riggies – What if You Never Saw This?

Way back when, the only way you would’ve found out about a
regional recipe like Chicken Riggies, would have been to eat it while traveling
through Central New York. 

You would’ve loved it (because there’s nothing not to
love) and maybe even tried to recreate it when you got home, but more likely it
would have ended up fading into nothing more than a pleasant memory;
referred to as “that rigatoni we had in Utica.”

I’m sure you’ll plan a trip through the lovely Utica/Rome
area of New York State eventually, but in the meantime, I offer up my take on
this thoroughly enjoyable plate of pasta. I think it’s fairly authentic, with
two notable exceptions. I use Marsala instead of the standard white wine, and
use roughly chopped thigh meat, instead of the more popular chicken breasts.

This results in a sauce that seems much richer than it
actually is, and I think you’ll love the subtle sweetness the wine imparts,
which works wonderfully with the heat from the peppers. Of course, as I joke
about in the video, forget how tasty the recipe is…it’s worth making just for
the name alone. What’s for dinner? Chicken Riggies! Riggies? Yes, Riggies!

Anyway, if you’re from Central New York, I hope I did your
venerable recipe proud. If you’re not, I hope you give this gorgeous rigatoni
recipe a try, and experience what only a few decades ago, you may not have ever
heard of. Enjoy!

Ingredients for 4 portions:
1 tbsp olive oil
4 oz hot Italian sausage, crumbled
1 onion, sliced or diced
1 cup sliced mushrooms
salt and pepper to taste
1 1/2 pounds boneless skinless chicken thighs, roughly
chopped or cubed
1/2 cup Marsala wine
1 (28-oz) can whole, peeled San Marzano tomatoes, crushed
1 cup chicken broth
1/2 cup heavy cream
1/2 cup water, or as needed
1 1/2 cups chopped hot and/or sweet peppers (any jarred or
fresh peppers will work, but cherry peppers are a good choice)
*if using mild peppers, use chili flakes or chili paste to
increase the spiciness.
1/2 cup pitted, halved Greek olives
3 cloves minced garlic
1/4 cup chopped Italian parsley
1 pound rigatoni
1/2 cup grated Parmigiano-Reggiano or Romano cheese

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