Italian Spice Trade Chicken Recipes

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

COCORICO CHICKEN

Steps:

• Preheat the oven to 400 degrees F and soak the Cocorico Roaster in cold water for 30 minutes.
• In a 2 quart saucepan, place the potatoes and enough water to cover them by 2 inches. Add 1 tablespoon of Gray salt and bring the water to a boil. Cook the potatoes for three or four minutes. Strain liquid and reserve the potatoes.
• Rinse the chicken inside-out and dry well. Coat inside and outside with half the olive oil. Season the chicken on the outside with 2 tablespoons of the seasoning salt. Place the rosemary sprigs and lemon inside the cavity of the chicken. Carefully place the chicken onto the Cocorico Roaster, legs facing up. Put the Cocorico in the center of the oven. Roast the chicken for 15 minutes.
• During this time, core the bell peppers and cut them into 1-inch wide lengths. Halve the onions. In a bowl toss the potatoes, bell peppers and onions with the remaining olive oil and seasoning salt. Place in the tray of the Cocorico.
• Reduce the heat to 375 degrees F and continue roasting, about 1 hour, until the juices run clear when the thigh is pierced with a skewer. Every 15 minutes, rotate the Cocorico by at least 1/4-turn. Remove from the oven and let rest for 15 minutes. Carefully remove the chicken from the Cocorico and carve into serving portions. Transfer to a platter and serve with the roasted vegetables.