Pollo al Forno con Rosmarino
Chicken Roasted Italian Style with Rosemary
When
should I make it?
This is a variation on a
classic Italian dish and is easy to prepare so suitable for a family
dinner any day of the week.
As
with most Italian dishes there is a variety of ways to make this. I
have always found this way to work best for me though. For me, it is
vital that
the chicken is cooked on the bone for the best result.
How long will it take?
This is one of those dishes
that has a little bit of preparation work at the start but then is just
left in the
oven to finish. But total cooking time including preparation is about
45 minutes.
What ingredients do I need?
You will need:
- 1
Free Range (preferably corn fed) chicken skinned and cut into about 8
pieces.
- 1
onion, finely chopped
- Small red pepper finely chopped (optional)
- Fresh
chilli and garlic to taste
- Seasoning
and herbs –
Salt & Black Pepper, fresh rosemary
- Olive
oil
- A
glass of white
wine
Can I use any alternatives if I
can find certain
ingredients?
You could make the same recipe with rabbit or guinea foul.
What
preparation do I need to
do / what can I
do in advance?
You need to skin and cut the chicken up but you could get your butcher
to do
this. You also need to finely chop the onion, garlic, chilli, rosemary
and pepper (if using).
What
are the main steps?
- Gently
fry the chopped onion, garlic and chilli (and pepper if using) in olive
oil for about 3-5 minutes.
- Add
the chicken pieces and brown.
- Then add the wine to the pan
and let reduce for a minute before adding the chicken with all the
ingredients from the pan into a baking dish and sprinkle over the
rosemary before placing in the oven at about 200 degrees.
- Check
on the chicken after about 15-20 minutes, basting as necessary.
- Once
the chicken is cooked through, remove from the oven and serve.
How should I serve it?
Traditionally this dish is
served with roast potatoes. It goes well with some fresh vegetables too
depending on what is in season.
Are there any variations to
this recipe that I could
try?
Yes!
Rather than roasting the chicken in the oven, you could "pan roast" it
by leaving it in the pan, adding the rosemary, putting a lid on the pan
and turning the heat down. This can make for a more succulent and juicy
result with more sauce being generated in the pan.
I like to also add mushrooms to this dish, they work very well with the
chicken and you end up with a mushroom sauce. You can always add some
cream to that too for more of a Northern Italian twist! Adding a few
sun dried tomatoes can also give the dish an extra dimension.
What are the origins of this
recipe?
This
recipe is based on typical dish from the Rome and Lazio
region.
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