Pollo Alla Maremmana Food

CHICKEN MARENGO STYLE (POLLO ALLA MARENGO)

Steps:

• Place large skillet over medium heat with olive oil.
• When hot, add the chicken pieces and brown on all sides.
• Pour off any excess oil.
• Reduce the heat to low, pour in the Madeira, and season with the nutmeg, salt and pepper.
• Let cook for 15 minutes.
• Meanwhile, drain the mushrooms, straining the water of grit through a paper towel or coffee filter.
• If the mushrooms are gritty, rinse them well.
• Add the mushrooms to the chicken, along with the soaking water.
• Stir in the garlic, then add the chicken stock.
• Cover and let cook until the chicken is tender- about 45 minutes.
• To serve, place the chicken pieces on a warm platter and spoon some of the sauce over the chicken pieces.
• Sprinkle a generous amount of parsley on top.

ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA)

Steps:

• Preheat oven to 225°C (435°F).
• Place the bell peppers on an ovenproof tray and rub them with 1/2 tablespoon of olive oil.
• Place the tray in the oven for 20 to 25 minutes or until the skin starts turning dark.
• Once the peppers are cool enough to handle, remove the skin, membrane and seeds and cut them lengthwise, 1/2 inch wide. Set aside.
• While the peppers are in the oven though, you can proceed with the rest of the steps.
• Season the chopped chicken with salt and pepper --- generously.
• Heat remaining olive oil in a large skillet or pan over medium-high heat.
• Once the oil is ready, start browning the chicken. Do this in batches to leave enough space between the pieces of chicken.
• Take the browned chicken out of the pan and set them aside.
• Once you have finished with the chicken, adjust heat to medium. Add garlic and onion.
• Cook until the onion has softened a bit, then add prosciutto and mix.
• Add the chicken back into the pan.
• Add salt, pepper, peperoncino, tomato paste, and tomatoes. Mix to combine.
• Add torn basil leaves and mix.
• Adjust the heat back into medium-high and cover the pan with a lid.
• Bring to a boil. Adjust the heat to medium-low and simmer for about 25 minutes, or until the chicken is cooked.
• Take the pan out of the heat and add the chopped, roasted peppers.
• Drizzle with the balsamic vinegar and mix to combine.
• Serve your roman chicken, and add more fresh basil, if preferred.