Venetian Chicken In Tomato Sauce Pollastro In Squaquacio Recipes

EASY CREAMY CHICKEN IN TOMATO SAUCE

Steps:

• Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
• Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
• Heat a large frying pan over medium-high heat.
• Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
• Pour in the passata/tomatoes and cream.
• Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
• Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
• Top with basil and serve.

FETTUCCINE WITH VENETIAN CHICKEN SAUCE

Steps:

• In a saucepan, bring chicken stock to a boil. Cut the chicken breasts into lengthwise strips about the width of a finger, and drop them into the boiling stock.
• Cover and bring to a boil, then decrease heat and simmer for 4 minutes. Remove the cover and set aside, allowing the chicken to cool in the liquid. When cool, transfer chicken to a cutting board and reheat the stock.
• Cut the chicken strips lengthwise into ¼-inch thick slices, then cut across to make ¼-inch dice.
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan. Stir in the garlic and cook over low heat until the garlic is very fragrant but not browned, a couple minutes. Add 1 cup water to prevent the garlic from browning.
• Add in carrots and salt, and cook over medium heat, stirring frequently, until the mixture is nearly dry with just a bit of water left, about 20 to 25 minutes. Stir constantly toward the end of this step to be sure the carrots do not brown at all.
• Add the hot stock and tomato juice. Cover and bring to a boil, then decrease heat, partially cover, and simmer gently for 35 minutes or until the carrots are very soft. Puree with an immersion blender or regular blender until you have a smooth puree. Set aside.
• Add the chicken to the sauce and reheat gently. Adjust seasoning with more salt if needed.
• Bring a large pot of water to a boil. Generously salt the water and add in the fettuccine. Cook, stirring often, until al dente.
• Drain the pasta and return to the pasta pot off the heat. Toss with the remaining butter and fold enough sauce to coat the noodles generously. Serve immediately with grated Parmigiano-Reggiano cheese on the side for topping.

VENETIAN CHICKEN IN TOMATO SAUCE ( POLLASTRO IN SQUAQUACIO)

Steps:

• Preheat oven to 400 degree F.
• Soak mushrooms in lukewarm water for 15 minutes.
• Cut the chicken into 4 pieces.
• Peel and quarter the onions, and cut up the tomatoes into small pieces.
• Put the onions, tomatoes, mushrooms in their soaking liquid, garlic, basil, red wine, and a pinch of sugar in a roasting pan and mix well.
• Season the chicken pieces with salt and pepper, then place into the pan as well. Skin side up.
• Add butter and olive oil and roast for 1 to 1 ½ hours.
• Remove the meat from the sauce and keep warm.
• Press the sauce through a sieve, thicken if necessary, season to taste with salt and pepper and serve separately.
• Grilled polenta and the same wine used in the sauce make a good accompaniment.

QUICK AND EASY CHICKEN AND TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
• Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
• Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.