Chicken With Tomato Sauce And Bacon Pollo Alla Campagna Recipes

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.

ROSEMARY CHICKEN WITH TOMATO SAUCE

Steps:

• Heat half the oil in a non stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
• In the same pan, heat teh rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies & remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes & capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season & serve.

CHICKEN WITH TOMATOES AND BACON

Steps:

• Heat the oil in a large pan, add the onions, garlic, bacon and mushrooms and cook until softened-about 10 minutes.
• Remove to a plate and add the chicken pieces to the pan. Brown well on all sides.
• Remove from the pan and add the tomato paste to the pan. Cook, stirring for a couple of minutes, then add the wine, tomatoes water, brown sugar, stock powder and fresh and dry herbs and spices and bring to the boil stirring.
• Return the chicken and bacon vegetable mix to the sauce, cover and simmer for about 1 hour, or until chicken is tender.
• About 15 minutes before serving, remove the lid and stir the olives through.
• With the lid off, increase the heat and allow to thicken to a nice sauce consitency.
• Just before serving, stir the fresh parsley through.
• We ate this over penne pasta, with feta cheese crumbled on top.

SALTIMBOCCA ALLA POLLO

Steps:

• Flatten the chicken breasts as much as possible.
• In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece.
• Season with salt, pepper and sage and top with thin layers of prosciutto.
• Roll up and secure with toothpicks.
• In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
• Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes.
• Thicken wine sauce with cornstarch and water as needed, heat through and serve.

CHICKEN AND POTATOES WITH TOMATO SAUCE (POLLO SUDADO)

Steps:

• Take off the skin from the chicken, discard and place chicken in a plastic bowl.
• Quarter the potatoes and also place in bowl with chicken. Add the chicken bullion and mix until all pieces are covered with bullion.
• In a large cooking pot, add the oil and heat. When oil is heated, add the chopped onions, tomatoes and bell pepper. Saute for about 1 minutes or until translucent.
• Add the chicken and potatoes to the pot and brown the chicken. About 7 to 10 minutes.
• Add the tomato sauce and add enough water to cover the chicken. Add the cilantro. Add salt IF NEEDED.
• Cover and cook for about 30 minute or until potatoes are cooked.
• Serve with white rice.

CHICKEN WITH TOMATO SAUCE AND EGG NOODLES

Steps:

• Cook chicken on stove with a little olive oil.
• While cooking cut into 2-inch chunk sized pieces.
• Once cooked all the way through, add the tomatoes, mushrooms, and soup mix.
• Let simmer.
• Serve over cooked egg noodles with sour cream.
• Sprinkle with poppy seeds.

SPICY CHICKEN WITH OLIVES (POLLO ALLA DIAVOLA CON OLIVE)

Steps:

• Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
• In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
• Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
• Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.

POLLO ALLA PIZZAIOLA (CHICKEN BREAST IN PIZZA SAUCE)

Steps:

• Heat the olive oil in a heavy-based frying pan.
• Add the chicken and garlic and fry, stirring often, until the chicken is golden, around 10 minutes.
• Tip in the canned tomatoes, season with oregano, salt and freshly ground pepper and cook for 5 minutes.
• Place 3 slices of toasted ciabatta on each serving plate. Top each serving with a chicken breast fillet.
• Cover each chicken breast with a few slices of mozzarella, then spoon over the tomato sauce. Serve straight away.