Best Chicken With Tomato Sauce And Bacon Pollo Alla Campagna Recipes

CHICKEN CAMPAGNOLA

Steps:

• Char peppers over gas flame or in broiler, turning until blackened on all sides.
• Place in paper bag and let stand 10 minutes to steam.
• Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips.
• Heat oil in large skillet over medium heat.
• Add sausage and cook until brown, turning frequently, about 6 minutes.
• Transfer sausage to plate using slotted spoon.
• Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.
• Add to sausage, using slotted spoon.
• Pour off all but a thin film of pan drippings.
• Add garlic and stir 2 minutes.
• Add wine and broth and bring to boil, scraping up any browned bits.
• Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes.
• Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce.
• Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.

CHICKEN WITH TOMATO SAUCE AND BACON (POLLO ALLA CAMPAGNA)

Steps:

• Pat the chicken completely dry with paper towels. Sprinkle the pieces on all sides with the salt and a few grindings of pepper. Then coat the chicken with flour and shake each piece vigorously to remove any excess.
• In a heavy 10- to 12-inch skillet, melt 3 Tblsp. of the butter with 2 Tblsp. of the olive oil over high heat.
• When the foam begins to subside, brown the chicken in the hot fat, 4 pieces at a time.
• Start the pieces skin side down and turn them frequently with tongs or a slotted spoon until they are richly and evenly colored.
• As they brown, transfer the pieces to a plate and brown the rest of the chicken similarly, adding the remaing butter and oil to the pan if necessary.
• Pour off the fat remaining in the skillet and in its place add the bacon. Stirring frequently, cook over moderate heat until the bacon is crisp and brown and has rendered all its fat.
• With a slotted spoon, remove the bacon to paper towels to drain. Pour off all but 2 Tblsp. of the bacon fat remaining in the pan.
• Add the shallots to the fat and, stirring constantly, cook for about 3 minutes, or until they are soft, transparent and lightly brown.
• Add the tomatoes and wine and, stirring from time to time, cook briskly, uncovered, over high heat until most of the liquid has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.
• Return the chicken and bacon to the skillet and turn them about with a spoon until they are well coated with the tomato sauce. Bring to a boil, reduce heat to low, and simmer partially covered for 35 to 40 minutes.
• When the chicken is done it should show no resistance when a thigh is pierced with a small, sharp knife. Taste the sauce for seasoning.
• With tongs, remove the chicken from the skillet and arrange the pieces skin side up on a large heated platter. Pour the sauce over the chicken and serve at once.