Pollo Alla Soto Recipes

CHICKEN VALDOSTANA

Steps:

• Grate fontina cheese. Clean and slice oyster mushrooms into 1/2" strips. Preheat oven to 375f and set rack to middle.
• In an oven safe pan heat 1-2 Tbsp butter and 1 Tbsp olive oil (enough to coat pan) on medium heat. Pat dry chicken cutlets and lightly season both sides with salt and pepper. Dredge cutlets in flour and shake off excess. Pan sear the cutlets for 2 minutes per side then remove cutlets and set aside. If required work in batches adding another Tbsp of butter and olive oil to second batch.
• In the same pan saute mushrooms over medium-high heat for 5-7 minutes or until brown. Use a touch more oil and butter if the pan is dry. When mushrooms are finished remove and set aside.
• Turn heat to high and add the 3/4 cup chicken stock and 3/4 cup white wine. Cook for 5 minutes to let the sauce reduce. Scrape the bottom of the pan with a wooden spoon to dislodge all brown bits. Add in 1 Tbsp of butter to the sauce and stir to combine.
• Turn heat off and place the chicken in the pan. Top chicken with 1 slice of prosciutto per cutlet. Next, place the mushrooms on top and finally evenly distribute the fontina cheese. Spoon a touch of the sauce on top of each cutlet and place pan in oven to finish cooking.
• Remove the chicken valdostana when the cheese is bubbly and the chicken is fully cooked through (about 5-7 minutes). Enjoy!

POLLO IN PADELLA

Steps:

• In a non-stick sauté pan or covered skillet large enough to hold all the chicken pieces, gently sauté the garlic cloves, rosemary and bay leaf in the olive oil, just until the ingredient give off their aroma and the garlic is just starting to brown. Remove.
• Turn up the heat to a moderate flame and add the chicken pieces. Brown them well on all sides, which should take about 10-15 minutes. Keep the pieces well spaced to ensure proper browning, proceeding in batches if necessary.
• Once all the chicken pieces are well browned, season them well with salt and pepper, turning them so that they have seasoning on all sides. Now add a good splash of white wine, again turning the pieces as the wine evaporates.
• After a couple of minutes, the wine should be well reduced (but not entirely evaporated) and have lost its alcohol. Lower the heat and cover the pan. Let the chicken pieces simmer for about 15-20 minutes further, turning from time to time, until they are cooked through and perfectly tender.
• Add liquid (either more wine or water) if things dry out during the simmer. If you find that the chicken has given off a lot of liquid during the simmer, turn up the heat and boil off the excess. You should wind up with ample but well-reduced and intensely flavored pan juices.
• Serve the chicken pieces right away, napped with their pan juices, which are especially delicious drizzled over mashed potatoes.

POLLO ALLA TOSCANA

Steps:

• Heat a large, deep skillet over medium high heat.
• Season chicken with salt and pepper.
• Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
• Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
• Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble.
• Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.

POLLO FRITO

Steps:

• In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
• In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
• Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

POLLO ALLA BIRRA FOR TWO

Steps:

• Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes.
• Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade.
• Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes.
• Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.