Patsy's Italian Family Cookbook (17 page)

Chicken Contadina with Sausage and Peppers

MAKES 6 SERVINGS

Here’s a dish that has many variations, but we call the basic recipe contadina, which means “countryside” in Italian, because it is the perfect example of the kind of rustic cooking that we love. It doesn’t have a sauce, just separately cooked potatoes, sausage, and vegetables brought together with a splash of broth and a sprinkle of parsley. For a spicy version, use hot sausage and substitute 8 fresh or pickled red cherry peppers, seeded and chopped, for the bell peppers. Without the potatoes, it is sometimes called scarpariello, which means “shoemaker-style,” and could mean that dish that is “cobbled” together.

10 ounces sweet Italian pork sausage, 2–3 links, pierced with a fork

2 large baking potatoes, (about 1¼ pounds), peeled, and cut into ½-inch cubes (or use a melon baller to create the balls)

4 tablespoons olive oil, divided

2 chicken breast halves, with skin and bone (each about 12 ounces)

3 chicken thighs, with skin and bone (each about 5 ounces)

salt and freshly ground pepper

2 large red bell peppers, cored, seeded, and cut into ½-inch-wide strips

10 ounces white button mushrooms, thinly sliced

6 garlic cloves, minced

½ cup
Chicken Stock
or reduced-sodium store-bought chicken broth

¼ cup chopped fresh flat-leaf parsley

¼ teaspoon dried oregano

1.
Position a broiler rack about 6 inches from the heat source and preheat the broiler on high. Broil the sausages, turning often, until browned and cooked through, 12 to 15 minutes. Transfer to a carving board and let cool. Cut crosswise into ½-inch rounds.

2.
Preheat the oven to 450°F.

3.
Using a heavy cleaver, chop the chicken breast halves and thighs through the bone into 2-inch chunks. (Or have the butcher do this at the market.) Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. In batches, add the chicken and cook, turning occasionally, until browned, about 5 minutes. Set aside.

4.
On a large rimmed baking sheet, toss the potatoes with 2 tablespoons of the oil and spread in a single layer. Transfer the chicken to the baking sheet with the potatoes, and set the skillet with the pan juices aside. Roast, turning the potatoes and chicken occasionally, until the potatoes are tender and the chicken is cooked through with no sign of pink when pierced, about 20 minutes.

5.
Add the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the red peppers and cook for 2 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are lightly browned, about 6 minutes. Stir in the garlic and cook just until fragrant, about 1 minute.

6.
Fold in the potatoes, sausage and chicken and mix well. Cook uncovered, stirring occasionally, until the sausage is heated through, about 2 minutes. Stir in the stock, parsley, and oregano and cook, scraping up the browned bits in the skillet with a wooden spoon, until the broth is absorbed and the ingredients are moistened, about 1 minute. Season to taste with salt and pepper. Serve hot.

I Patsy’s

Joe was in the hospital and one customer in particular, a known “wise guy,” was very worried and asked often about Joe’s health. When Joe came back, the man sat him down at his table during a busy dinner service.

“How you feeling, Joe? You OK?”

“I’m fine. Just a little heart problem. I’m fixed now.”

“You sure? You don’t need a heart transplant or anything like that?”

“No, really. Why?”

“I was thinkin’ … Pick out one of these strong, young guys. I’ll rip his heart out and have it delivered to the hospital any time you need it.”

We never knew if he was kidding or not.

Chicken Pizzaiola

MAKES 4 SERVINGS

Pizzaiola is the basic, all-purpose red sauce that is excellent with just about anything from steaks to pork chops, and sausages to veal. It is often no more than tomatoes and oregano. Our version is more substantial with mushrooms and red peppers. Here we pair it with chicken, and it is a winning combination.

½ cup all-purpose flour

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

½ cup olive oil

2 large red bell peppers, cored, seeded, and cut into ½-inch-wide strips

6 ounces white button mushrooms, sliced

4 cups
Tomato Sauce

1 cup
Chicken Stock
or reduced-sodium store-bought chicken broth

¼ cup dry white wine

¼ cup chopped fresh flat-leaf parsley

½ teaspoon dried oregano

Salt and freshly ground black pepper

Freshly grated Parmigiano-Reggiano cheese, for serving

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

2.
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 lightly browned on both sides, about 4 minutes. Transfer to paper towels to drain.

3.
Carefully pour off all but 2 tablespoons of the oil from the skillet. Return the skillet to medium heat. Add the red peppers and mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes.

4.
Stir in the tomato sauce, stock, wine, parsley, and oregano and bring to a boil. Season to taste with salt and black pepper. Return the chicken to the skillet. Reduce the heat to medium-low and cover tightly. Simmer until the chicken shows no sign of pink when pierced with the tip of a knife, about 5 minutes. Transfer the chicken to a platter and top with the sauce. Serve hot, with the grated cheese passed on the side.

Chicken Breast with Prosciutto, Mushrooms, and Capers

MAKES 4 SERVINGS

When someone doesn’t know what to order, I point them towards this dish because it has so many Italian flavors in every bite. Earthy mushrooms, salty prosciutto, fragrant basil, and slightly bitter capers combine to make this luscious wine sauce.