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Chicken Braciolettini

BRACIOLETTINE DI POLLO
For four

(Rolled Stuffed Chicken Pieces in Northeastern United States; In Italy, these rolled, stuffed pieces of meat in Italy are called Involuntati)

Stuff the chicken legs:

Four chicken legs, skin on, boned and flattened by butcher, additionally flattened at home if necessary.
Put a slice of mortadella on each piece, cutting off any mortadella that overhangs the chicken.

Sprinkle these ingredients equally over the chicken legs:
4 oz shredded mozzarella
½ cup panko bread crumbs
½ cup freshly-grated Romano cheese and
¾ cup of fresh basil and/or parsley

Plus:

Drip ½ t Garlic Oil dripped on each and
To taste, sprinkle freshly ground black pepper, nutmeg, and a bit of salt

Cut 3 (16”) lengths of kitchen string for each chicken leg.

Fold chicken pieces (stuffed but still lying flat) over themselves and securely, not tautly, tie each with 2 or
3 lengths of the string.

Brush the chickens, top and bottom, with this marinade:
4TB melted butter mixed with ½ t each of:
onion and garlic powders, salt and freshly-ground pepper, and nutmeg

Set the chicken pieces on a rack in a roasting pan and slow-roast for ninety-minutes.
Add olive oil as needed to use the roasting pan or a skillet to hot-saute each side of the chicken for seven minutes until they get a delicious brown color.

Remove the chicken to a serving platter.

Use the tasty skillet to make a mushroom sauce.
If more fat is needed, add butter.

Add the 1lb mushrooms, cut into bite-sized pieces, to the hot fat, sprinkle the mushrooms with 1 ½ T of flour and, to taste, add salt and freshly-ground pepper.
Cook until mushrooms are browned.

Add these:

½ cup fresh basil and/or parsley
1 Madeira or Marsala Wine
1 cup chicken stock, our own!

Bring the pan to a boil and reduce the pan to 1 cup of gravy.
Pour the mushrooms and sauce over the chicken in the serving dish and garnish with basil and/Italian parsley.

 

London Broil, Broil/Sear after Slow-Roast

Chicken with Shallots and Artichokes

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