Chicken Genovese Recipes

GENOVESE RED SAUCE

Steps:

• Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
• To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.

CHICKEN GENOVESE

Steps:

• In saucepan over medium heat, place ½ cup olive oil.
• When hot, add mushrooms, shallots and red peppers.
• Cook for 3 to 4 minutes or until mushrooms start to soften.
• Turn to low heat.
• Crush plum tomatoes by hand and add.
• Stir thoroughly.
• Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes.
• Add Spanish olives.
• This sauce can be made ahead of time if desired.
• When ready to eat, cut chicken in thin strips, approximately l ounce.
• Lightly coat with flour and place in hot frying pan, over medium heat, containing ½ cup olive oil.
• When chicken is golden brown, turn it over.
• Add prepared sauce to chicken and add ½ cup heavy cream.
• Stir thoroughly.
• Serve Chicken Genovese over pasta or white rice.
• Top with grated cheese and fresh parsley, if desired.