Patsy's Italian Family Cookbook (16 page)

Roasted Chicken with Rosemary-Garlic Sauce

MAKES 4 SERVINGS

I love rosemary with chicken. This method of high roasting creates a golden crust and a flavorful light sauce. It will make some smoke in the oven, so turn on the exhaust fan before you get started. Use small chickens for even cooking.

Two 3½-pound chickens

¼ cup plus 2 tablespoons olive oil, plus more for the roasting pan

12 garlic cloves, halved

1 cup Chicken Brown Sauce (see
Variation
)

¼ cup dry white wine

¼ cup balsamic vinegar

¼ cup chopped fresh basil

1 tablespoon chopped fresh rosemary

1 teaspoon dried oregano

1.
Preheat the oven to 450°F. Lightly oil a large metal roasting pan.

2.
Brush the chicken quarters generously with ¼ cup of the oil. Arrange the chicken quarters, skin side down, in the roasting pan.

3.
Roast for 25 minutes. Turn the chicken quarters over, and roast for 15 minutes more.

4.
Meanwhile, heat the remaining 2 tablespoons oil and the garlic together in a medium saucepan over medium heat and cook, stirring often, until the garlic is golden, about 2 minutes. Stir in the chicken brown sauce, wine, vinegar, basil, rosemary, and oregano. Season to taste with salt and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, to combine the flavors, about 3 minutes. Set the sauce aside.

5.
After the chicken has roasted for 40 minutes, pour off the excess fat from the roasting pan. Pour the sauce over the chicken in the pan and continue roasting until an instant-read thermometer inserted in the thickest part of the breast reads 165°F, about 5 minutes. Remove from the oven and let stand for 5 to 10 minutes.

6.
Transfer the chicken to a large platter. Scrape the browned bits in the pan into the sauce, and pour the sauce over the chicken. Serve hot.

Chicken à la Vodka with Asparagus and Artichoke Hearts

MAKES 4 SERVINGS

When our jarred sauces debuted in 1994, I developed this recipe to show off our vodka sauce at supermarket demonstrations. Why didn’t I cook pasta? Back then, few supermarkets had kitchens for cooking on premise. How times have changed. Needless to say, you can buy Patsy’s jarred sauce for a very fast supper if you don’t have time to make your own. And as good as this dish is, maybe it is just a little better served with rigatoni or rice to soak up the sauce.

1 pound fresh asparagus, woody ends snapped off, spears cut diagonally into 2-inch pieces

½ cup all-purpose flour

4 skinless, boneless chicken breast halves (about 6 ounces each), each sliced in half horizontally into scaloppini

¼ cup olive oil

3 cups Vodka Sauce (see
here
)

2 cups
Chicken Stock
or reduced-sodium store-bought chicken broth

One 14-ounce can quartered artichoke hearts, drained and rinsed

Salt and freshly ground black pepper

1.
Bring a large saucepan of lightly salted water to a boil over high heat. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again on paper towels.

2.
Spread the flour on a plate. Coat the chicken in the flour, shake off the excess, and transfer the chicken to a clean plate.

3.
Heat the olive oil in a large deep skillet over medium-high heat until the oil is shimmering but not smoking. Add the chicken and cook, turning once, until browned on both sides, about 6 minutes. Transfer to paper towels to drain.

4.
Carefully pour off all but 1 tablespoon of oil from the skillet. Stir in the vodka sauce, stock, artichoke hearts, and reserved asparagus. Season to taste with salt and pepper. Return the chicken to the skillet and reduce the heat to medium-low. Cover and simmer until the chicken shows no sign of pink when pierced with the tip of a knife, about 6 minutes. Transfer the chicken to a platter and pour the sauce on top. Serve hot.

Classic Chicken Cacciatore

MAKES 4 SERVINGS

Here’s the traditional recipe for chicken cacciatore, loaded with mushrooms. Did you know that
cacciatore
means “hunter” in Italian? The original chicken cacciatore got its name because it featured wild mushrooms foraged from the forest.

½ cup all-purpose flour

One 4-pound chicken, cut into 8 serving slices

¼ cup olive oil

10 ounces white button mushrooms, thinly sliced

1 small yellow onion, chopped

2 cups
Tomato Sauce

1½ cups
Chicken Stock
or reduced-sodium store-bought chicken broth

¼ cup dry white wine

¼ cup dry Marsala

1 tablespoon unsalted butter

Salt and freshly ground black pepper

1.
Spread the flour on a plate. Coat the chicken in the flour, shake off the excess, and put the chicken on a clean plate.

2.
Heat the oil in a large deep skillet over medium-high heat. Working in batches, add the chicken and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a plate.

3.
Pour off all but 2 tablespoons of the oil in the skillet and reduce the heat to medium. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes.

4.
Add the tomato sauce, stock, wine, Marsala, and butter and bring to a boil. Season to taste with salt and pepper. Return the chicken to the skillet and reduce the heat to medium-low. Cover and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife, 35 to 40 minutes. Transfer the chicken to a platter, top with the sauce, and serve hot.