Best Pollo A La Italiana Recipes

Pollo alla panna (Chicken in Cream) image

Time 1h

Yield Serves 3 or more, depending on the size of the chicken and appetites

Number Of Ingredients 6

One young chicken, cut into parts
50g (2 oz, 1/2 stick) of butter
500ml (1 pint) heavy cream
1 shallot, peeled but left whole
Salt
A sprig or two of fresh parsley, finely chopped (optional)

Steps:

Cut the chicken up into serving pieces, making sure that the leg is separated from the thigh, and that the breast is cut in half crosswise.
Melt the butter is a braising pan large enough to contain all the chicken pieces in a single layer. Add the pieces and whole shallot, and sauté over moderate heat until the chicken is very lightly browned, salting as you go. Be careful to regulate the heat so as not to allow the butter or chicken to darken too much.
Add cream, which should cover the chicken by about 2/3. Cover (leaving the lid slightly 'ajar' to allow for evaporation and avoid spillage) and let the chicken simmer in the cream for 30-45 minutes, or until the chicken is fully cooked through and the cream reduced to a thick, saucy consistency. The cream will probably have separated, which is perfectly fine. Taste and adjust for seasoning. You can remove the shallot, which by now will be very soft or, if you like, just mash up it into the sauce.
Serve immediately. If you like, you can top the chicken with some chopped parsley, or add it to the sauce just before serving.

Pollo Alla Toscana image

Provided by MsPia

Categories Chicken

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken thighs
1 1/2 lbs chicken tenderloins
salt and pepper
3 tablespoons extra virgin olive oil
6 garlic cloves, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (not chicken broth)

Steps:

Heat a large, deep skillet over medium high heat.
Season chicken with salt and pepper.
Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
Brown chicken 2 minutes on each side and remove from pan. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble.
Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.