arrosto di pollo al forno- roast chicken in the oven

You will have your guests clucking for this chook. A few simple fresh ingredients and you are on your way to a chicken loaded with flavour.  Flavours from the Mederteranian. In fact when I cooked this chicken recently, my friend questioned my heritage suggesting that I must have Italian roots!

Italian's from North to South will be spending Christmas eve around the dining room table feasting on various seafood dishes (know as the 'vigilia di Natale'). However on Christmas day for lunch the meat makes a grand entrance. Typically a large leg of lamb slow cooked in the oven. Also typically pasta is served as a first course in Italy such as lasagne or cannelloni. However I want to cook something a little lighter as I will be hosting a Christmas dinner. My Italian friends will be arriving at my house after already feasting with their families. I thought a roast chicken to be the perfect meat of choice, especially in the way that I prepare it. Packed with herbie goodness and a lemony zing!

What you need:

One organic chicken (mine was 1.2 kilos)

One bulb of garlic

One lemon

three sprigs of rosemanry

handful fresh sage leaves

a few sprigs of fresh tyhme

1/4 cup extra virgin olive oil

salt and cracked black pepper

How to make:

1: Wash and pat dry the chicken.

2: In a blender place all of the herbs, lemon juice, 3-4 garlic gloves, and olive oil. Reserve on sprig of rosemary.

3: Place the remaining garlic in the cavity also the lemon halves

4: Run your hand between the skin and flesh of the chicken, gently lifting the skin. Stuff under the skin the herb mix, trying to reach every surface, then also rub mixture on the outer surface of the chicken. Then top with salt and cracked pepper. Use a rosemary sprig to close the chicken cavity

5: Place on a oven tray with roast potatoes and cook for roughly one hour in a pre-heated 180 degree oven. Do not be tempted to baste the chicken during the roasting process, this will keep the chicken crispy. The chicken is ready when the juices run clear. Cut the chicken into pieces, serve and drizzle the pan juices over

My Christmas table

Pollo con Capperi e Limone (Chicken with capers and lemon)

Crack open a bottle of crisp white wine, as this dish screams to be enjoyed with a glass or two.  It is also handy that white wine is added to the pan, so it requires the opening of a bottle. Enjoy a glass while standing over the stove, inhaling the zesty aromas? The flavours are light and fresh, and the chicken is sooooooo tender. Another one pot wonder, and it only takes 10-15 minutes to make.  A classic Sicilian dish, with my addition of leek, which I think bulks up the dish and adds a nice flavour.

What you need (serves four people):
two large organic chicken breasts 
one leek
two garlic cloves
1/4 cup capers
1/4 cup olive oil
one cup dry white wine
one lemon sliced 
salt and cracked black pepper

How to make:

1: Slice the chicken breasts into half length ways (or three slices depending on the desired thickness)

2: Heat the oil, sliced leek, garlic, and a little salt in a heavy based pan for about 5 minutes or until tender

3: Place the chicken pieces evenly on top of the leek mixture and add white wine, this should almost cover the chicken. Add capers

4: Once the chicken is cooked on one side, turn over and allow to cook through. Top with lemon slices and allow the heat to cook. The chicken should only take five or so minutes each side, depending on the thickness.

5: Squeeze a little fresh lemon on top and serve immediately  

Pollo al Vin Santo (Chicken cooked in Vin Santo)

This dish is really not the most appealing but the delicate flavour and smell is quite a sensation.  It is such a simple recipe to make, perfect for a weekday dinner.  The chicken is so tender and absorbs the juices from the wine and Vin Santo- a Tuscan sweet wine.  Serve with a side of green vegetables and roast potatoes. 


What you need:

One kilo of free range chicken diced (use all parts for more flavour)

Two large onions sliced

Five gloves of garlic

Ten tablespoons extra virgin olive oil

One cup of dry wine

1/4 cup Vin Santo (Tuscan sweet wine)

One tablespoon fresh parsley

Salt and pepper

How to make:

1:  Season the chicken with salt and pepper
2:  Heat the oil in a large heavy based pan, then add the chicken pieces and brown on all sides on a low heat.  Once slightly browned transfer to a bowl, cover and set aside
3:  Turn to a low heat, add the onions and garlic and saute until tender and slightly golden.  Add the white wine and cook until it evaporates
4: Transfer the chicken and all the juices to the pan, cover and simmer over a low heat for 10 minutes
5: Remove the lid and add the vin santo and cook until almost evaporated
6:  Add the fresh parsley and serve immediately