31 January 2007
what's cooking wednesday: calabrian style pan-fried chicken

A whole recipe without pasta! I told you it could happen.
It’s nothing complicated, but it’s a winter staple for us around here. This week’s What’s Cooking Wednesday is Calabrian style pan-fried chicken.

If I haven't mentioned it before, now's a good time. Southern Italian cooking is famous for its simplicity. It's all about taking fresh, quality ingredients that you always have on hand and combining them together so that you create something delicious but in which you can still identify the parts the made the whole.

The general eating way here, often referred to as
the Mediterranean Diet, includes lots of fruits, vegetables, whole grains, moderate amounts of fish and poultry, little red meat, and a good amount of red wine, and is considered fairly healthy although not perfect. The biggest plus, though, is the heavy use of olive oil, which is high in monounsaturated fat, the type that doesn't spike cholesterol. And this, as you know, is a very good thing.

So, without further ado, here's this week's recipe:

Chicken with Rosemary

4 tablespoons olive oil

1 large red onion, roughly sliced

4 cloves garlic
½ chicken cut into pieces

2 tablespoons rosemary (a few sprigs)

Salt and black pepper to taste

Put olive oil into pan large enough to hold chicken.

On medium heat, sauté onions until translucent. Then add garlic and cook until lightly browned.
Add the chicken to the pan, seasoning all sides with rosemary, salt and pepper and coating with the olive oil. Turn until all sides are lightly browned.

Then lower the heat slightly and let it cook until the chicken is done, which should be about 45 minutes depending on the thickness of your chicken.

Be sure to turn it every so often to keep it moist and evenly cooked.

Note that if you don’t want pan-fried, you can use the same ingredients to bake the chicken in the oven, just use less olive oil.

Buon appetito!

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Blogger Annika said...

You know, I was just thinking that I want to have chicken today - and then I saw your post! Huh!

So no pasta.. but what do you eat with the chicken? You can't have JUST chicken, right?

Blogger sognatrice said...

You know, last night, actually I did eat just the chicken, but that was personal choice :) The usual thing we do here is lots of crusty bread to soak up the good stuff and a big salad...basically the typical Italian meal without the primo. I've also been known to do some oven-roasted potatoes (put some rosemary in there too!) and spinach, but you could make this with just about any vegetable you like.

Anonymous Anonymous said...

This sounds delish and something the kiddies will eat.

One question ... can I use boneless chicken breasts? I'm not very adventurous and that's usually what I buy.

I was going to ask the same question about the boneless/skinless chicken breasts, but "laxlaw" beat me to it. :-) I just don't have the stomach to handle meat with bones in it. I know, I know, pathetic, right? Sigh. ;-) I still think this is a flashback to having to watch Nonna clean the pheasants. I figure I may have to pay more for boneless meat, but it's probably still cheaper than years of therapy of dealing with the whole pheasant trauma. LOL!



I find for dishes like this, chicken breasts are okay but a little dry.

Blogger Shan said...

Christina I am totally with you on the bones in meat thing. It drives my husband nuts. When I was pregnant with the girls it was at an all time high. I'd be lucky if I could get one bite down.

That looks like a yummy recipe. I'll have to give it a try.

Blogger sognatrice said...

I have to agree with NYC here; I have a feeling the breasts might end up being too dry. For this one, you need those bones in there, people...sheesh ;)

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