The Fearless Cook is sick of Italian Chicken

 The fourth Italian Chicken dish I challenged myself to make is Chicken Cacciatore. It is a traditional, country-type Italian stew with cut-up chicken pieces, garlic, wine and leftover vegetables.
 
 
Take 6-8 bone-in chicken thighs with skins on and braise with olive oil in a Dutch oven on the stove top. After braising for 5 minutes on each side, set aside and remove the skin. Remove all but 1 TBSP of oil from the Dutch oven.
 
 
For the sauce, saute one minced onion, 1 tsp salt, 4 minced garlic and 6 oz of diced portabello mushrooms until soft.
 
 

Add 1/2 C chicken broth, 14 oz can diced tomatoes, 1 1/2 C dry red wine, 1 TBSP flour. After cooking over medium heat bring to a simmer and add 1 tsp thyme,  1 tsp ground sage, and the rind of parmesan cheese.

Add all the chicken pieces into the stew, then place in a 300 degree oven for 30-40 minutes until the chicken is completely cooked. Remove the parmesan rind before serving. Pour the sauce over the chicken pieces and serve with a side of  fettucini or egg noodles.

What did the Fearless Cook learn?

Lesson #1

I don’t like red wine with chicken. It made the chicken meat red and such an unappealing color. The Chicken Marsala – my first Italian Chicken- was a little better because the chicken didn’t soak in the wine and tomato sauce. I took six pictures of the finished product and they all looked slimy and odd. I saved your eyes from viewing it.

Lesson #2

 The sauce was excellent, tasting like Julia Child’s Boeuf Bourguignon. It just didn’t go with the chicken. I wanted to eat that sauce with some beef. The recipe mentioned an alternative way to making the dish substituting white for red wine, white for portabello mushrooms and tarrogon for the thyme. Maybe I would’ve like it better with white wine, but I doubt it.

Lesson #3

I was so organized making this dish. I read the recipe in advance, prepped all the ingredients, and worked through each step smoothly. But I doubt if I’ll ever make this dish again.

Italian Chicken Finale

I have a little bit of pride completing this challenge.  I have plenty of tasks on my plate these days (pun intended), but I remained focused, despite the craziness swirling around me.  Ta dah!

Ranking the Italian Chickens

Most Favorite?  Chicken Piccata – I loved the lemon and capers. Easy and light dish.

Family Favorite? Chicken Parmesan – It was so popular I made it twice during this challenge.

Least Favorite? Chicken Cacciatore – Are you surprised?

The Fearless Cook makes…Chicken Parmesan

 
Chicken Parmesan
The third recipe in my Italian Chicken series challenge.
 
Chicken Parmesan is a popular American favorite of Italian dishes. Fried chicken with pasta? What’s not to like?
 
I’ve alway been scared of frying chicken. I used to look in amazement at my mother frying chicken. She was talented and had no fear. 
 
I’m also afraid of getting burned. I’ve had oatmeal dropped on my thighs at age 7 yrs. My father-in-law and mother-in-law had their arms burned from frying chicken at their home. It was a grease fire from the skillet onto the stove top. 
 
So when I approach frying I do so …..very….carefully.  Chicken Parmesan is all about the breaded chicken cutlets. The crispier the better.
 
There were seven steps: Prepping, dredging, dipping, breading, resting, frying and broiling.
 
Prepping.  The cutlets (boneless breasts or thighs) are pounded thin with a meat hammer. Then place tje cutlets in a sealed plastic bag with water and 1-2 tsp of salt, for at least 30 minutes. Then pat dry the cutlets with a paper towel.
 
Dredging. One cutlet at a time, dredge into flour, covering both sides. 
 
Dipping. Take the floured cutlet and dip into beaten eggs (two) with olive oil mixture, covering both sides.
 
Breading. The cutlet is now pressed into an Italian bread crumb mixture that has minced garlic and oregano. Pressing the moist cutlet carefully onto both sides until covered with crumbs.
 
Resting.  Place the cutlet on a wire rack and let it rest for 10 minutes setting the bread crumbs before frying. This was a pivotal step! I never knew how important this was to making a great finished product!
 
Frying.  Six tsp of olive oil into a non-stick skillet and heat oil is shimmering. Fry two cutlets at a time about 4-5 minutes on each side until crispy.  Remove from skillet wtih tongs and set aside on a warm plate. Before frying the last two cutlets remove the skillet from the burner and clean out the oil with paper towel. Repeat the process again for frying the final two cutlets.
 
Broiling. Place 2-3 TBSP of mozzarella cheese and 1 TBSP of parmesan cheese atop each fried cutlet. Place all four cutlets in a broiler pan and place under the broiler until the cheese has melted and browned.
 
Serve atop spaghetti and a tomato-basil-garlic sauce.
 
So what did The Fearless Cook learn?
 
Lesson #1
The skillet got really hot with frying, so I had a lid ready to cover the popping oil when it freaked me out. I took it off the heat whenever I needed to turn the cutlets with a tongs.  AND I had to take the skillet away from the burner because the oil flew onto the burner and smoked it a few times.
 
Lesson #2
Frying is time consuming. The frying heated up the kitchen and the fear of frying heated me up. The entire process took about 90 minutes. Once the cutlets were done, the sauce and the pasta were ready to go and it went together quickly to serve.
 
This was such a fabulous meal I have made it twice already. The cutlets were oh so crispy. Better than Stouffers!
 
 
 
 
 
 
 
 
 

The Fearless Cook takes on…..Four Italian Chickens – Chicken Marsala

There are two things I never order when I go out to eat. One is chicken and the other is Italian food. It’s not that I dislike either one of them, because I love them both. I just always cook them at home. But here is something I have never done, cook an Italian Chicken dish at home. So here in lies the challenge for The Fearless Cook. Make four Italian Chicken Dishes: Marsala, Parmesan, Piccata, and Cacciatore. The only one of the four I have ever eaten was Chicken Parmesan. It was probably a Stouffers frozen version I served the kids many years ago.
 
So to begin Chicken Marsala we start with wine.

Marsala wine

Marsala is a sweet Italian wine that gives the sauce a smooth finish. Chicken Marsala is an Italian restaurant menu staple. I can’t believe I never tried it even once!

 
 
 
 
 
 
 
 
4 chicken boneless breasts, 1 cup of flour and 2 TBSP vegetable oil.

Floured chicken breasts

 Heat the oil in the skillet medium-high heat. When the oil is shimmering place the floured cutlets in cooking until golden brown, about 3 minutes each side.

 

Chicken breasts golden brown

Transfer the chicken to a heated plate in a 200 degree warm oven while you make the sauce.

Marsala sauce: 3 slices of pancetta cut into 1 x 1/4 inch pieces, 8 oz sliced mushrooms, 1 minced garlic clove, 1 tsp tomato paste, 1 1/2  C Marsala wine, 1 1/2 TBSP lemon juice, 4 TBSP butter, 2 TBSP minced parsley

Pancetta

     

Saute the sliced mushrooms for about 8 minutes on medium-high heat until the liquid released from the mushrooms evaporates. Add the garlic, paste, pancetta about one minute.  Remove the pan from heat then add the Marsala wine.

Return the pan to high heat and simmer vigorously until syrupy for about 5 minutes.

Off the heat add the lemon juice then whisk in the butter one pat at a time. Stir in parsley, salt and pepper to taste. Pour the sauce over the chicken and serve one of two ways below.

Chicken Marsala

Chicken Marsala with polenta

I personally liked the polenta version better. The chicken breast alone with the sauce felt empty. The polenta gave body to the dish.

All of the Italian Chicken recipes all come from my stand-by, never fail, cookbook The New Best Recipe (2004). The cookbook is from the editors of Cook’s Illustrated home of America’s Test Kitchen.

One Italian Chicken down, Three to go.