Best Chicken Calabrese Recipes

CHICKEN CACCIATORE ALLA CALABRESE

Steps:

• The trick to this dish's rich, deep flavor is caramelizing the onions. Don't be shy. You want them good and brown! Heat 2-3 tablespoons olive oil in large, heavy skillet, add onions. Sautee onions until most are browned, not not tan, not golden, not translucent: browned. This will take several minutes. Don't rush and don't skimp. They will shrink drastically. Once you have well-done onions, add chicken pieces, nestling them in so they aren't on top of onions. The goal is to form a bit of crust on chicken. Time for each side will depend on cut/bone in or out, etc. Cook each side until crust forms. (Hint: if you over fill the skillet and/or don't cook the liquid off the onions first, you will have a hard time getting a crust on chicken. Not to worry, it will still taste great.). After both sides have browned (and your onions will be getting semi-crusty in spots, even a few close to burnt), add Rosemary, salt and pepper, Oregano and Basil; Immediately add two cups each: Marsala and broth (or water). If you prefer a more pronounced Marsala flavor, adjust your proportions. You want the chicken nearly covered by liquids but not submerged, so adjust amounts as needed; Next, take a metal spatula and loosen up all the bits of onion and chicken stuck to the pan, thoroughly integrating with the liquids. You should have a beautiful dark brown gravy in the making; Lower heat, partially cover. Turn chicken every 15-20 minutes. Add more wine/broth during the cooking process as needed. Your goal is to finish with plenty of liquid in the pan for pouring over and sopping up with crusty bread; Cook for at least 90 minutes, 2 - 2 1/2 hours is better as it it renders the meat fall-off-the-bone tender. Even better the next day. Reheat on slowly on stove, not microwave. You can also cook 90 minutes day one, then about 60 the next day. Add salt to taste. Serve covered with the onion gravy.

SPICY CHICKEN CALABRESE WITH OLIVE OIL MASH

Steps:

• . Preheat the oven to 180C/350F/Gas 4. 2. Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. 3. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. 4. In a separate ovenproof pan, gently fry the shallots and n'duja for a few minutes. 5. Add the chopped peppers, passata and the chicken stock. 6. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. 7. Transfer the pan to the oven and bake for approximately 20 minutes. 8. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little.9. Using a potato masher, mash well, gradually adding the olive oil. 10. Season generously with salt and freshly ground black pepper. 11. To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot.

CHICKEN CALABRESE

Steps:

• Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
• In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.
• Salt and pepper as needed and simmer 30 minutes.
• Serve with rice or polenta.

CALABRESE CHICKEN ONE-POT

Steps:

• Heat a cast iron skillet or Dutch oven with extra-virgin olive oil, a turn of the pan, over medium-high heat until very hot. Season the chicken breasts with salt and pepper, add to the pan and brown on both sides and cook through. Remove the chicken to a plate.
• Add the salami to the pan and stir 1 minute, then add in the onions, celery, peppers, garlic and stir a couple of minutes more. Add the fennel seed and smoked paprika. Deglaze the pan with the red wine, then add the tomatoes, tomato sauce, parsley, and the reserved chicken. Bring the mixture to a boil and reduce to a simmer. Turn off the heat and cool completely to store for make-ahead meal.
• Reheat in the same pan with a splash of water or stock to get things going. Top with an extra drizzle of extra-virgin olive oil and serve with bread crusted up in a hot oven.