Chef Chuck's Chicken Saltimbocca

Saltimbocca di Pollo


Chicken Saltimbocca is a simple classic recipe from northern Italy, it is usually prepared with veal, I prefer the chicken. Saltimbocca, means jump into the mouth, and that it did! The chicken was very moist, while the sage gave the dish an earthy flavor, and the prosciutto added a salty touch. A quick and easy recipe to enjoy with your family.


Chicken Saltimbocca


4 boneless, skinless organic chicken breasts
fresh sage leaves
4 slices prosciutto, not too thin
2 tablespoons olive oil
2 tablespoons butter
1/3 cup flour
salt and pepper


Place chicken between plastic wrap and pound with a mallet to about 1/4 inch thick. Season both sides with salt and pepper, lay a few sage leaves on one side and top with one slice of prosciutto. Fasten with a toothpick, dredge in flour. Heat olive oil and butter over medium high heat and fry each side for about 2 or 3 minutes. Drizzle with olive oil.

Chef Chuck's Chicken with Beer

Pollo all Birra

A chicken recipe, that results in a very moist and tender dish. The beer and rosemary added so much flavor to this chicken. The aroma was intoxicating throughout the entire house. Drunken chicken for everyone!

Chicken with Beer
4 chicken thighs
4 chicken legs
flour
salt and pepper
olive oil
4 garlic cloves
4 sprigs rosemary
1 bottle of beer


Mix flour, salt and pepper together and coat chicken. In a large frying pan add enough olive oil to cover bottom of pan, on medium heat brown chicken on both sides. Add whole garlic cloves and sprigs of rosemary. Slowly pour beer in, cover and simmer for 40 minutes, turn over chicken and cook an additional 40 minutes. Serve over rice or orzo.

Chef Chuck's Potato Sausage Croquettes

Crocchette di Patate e Salsiccia


Potato and sausage croquettes are tasty appetizers. The parmigiano cheese made the potatoes so creamy and buttery. A touch of sage with Italian sausage is a pleasant additive. Crunchy on the outside and smooth on the inside.


Potato Croquettes
3 potatoes
2 tablespoons butter
1/2 cup milk
salt and pepper
2 tablespoons olive oil
3 sausage links
3 garlic cloves
1 tablespoon fresh sage
4 ounces parmigiano cheese
2 eggs
1 cup panko breadcrumbs


Boil potatoes till knife tender drain and mash with butter, milk, salt and pepper set aside. In a pan heat olive oil and brown sausage, then add garlic and sage. In a processor, combine potatoes, sausage, cheese and 1 egg. Process till all combined and blended well. Make croquettes dip in scrambled egg then breadcrumbs, fry in 350 degree oil, till golden brown. Drain on towels salt and serve. Makes about 12-15, medium size.

Chef Chuck's Stewed Chicken with Orzo

Stufato di Pollo con Orzo


Slowly cooked tender chicken that melts in your mouth with an incredible flavorful gravy. A medley of healthy vegetables on top of orzo pasta completes this meal.


Stewed Chicken with Orzo
5 chicken thighs
5 tablespoons olive oil
3 celery stalks, chopped
3 carrots, chopped
1 onion , chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1/3 cup flour
1 teaspoon salt
pinch of pepper
2 teaspoons dried oregano
1 tablespoon butter
3/4 cup white wine
2 cups chicken broth, warmed
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons fresh parsley, chopped
8 ounces orzo (pasta)


In a large pot heat 3 tablespoons of olive oil and saute celery, carrots and onions, for 10 minutes. Add garlic and tomato paste for an additional 5 minutes, stirring occasionally. Remove vegetables and set aside. Wash and pat dry chicken, combine flour, salt, pepper and oregano. Dredge chicken in flour mixture, add butter and 2 tablespoons of olive oil to pot and brown each side for 3 minutes. Slowly pour in wine, and reduce for 3 minutes. Add chicken broth, balsamic vinegar, honey and parsley, simmer with lid on for 1 hour 15 minutes, stirring occasionally. Cook orzo in well salted boiling water till al dente, serve chicken over orzo. Serves 4

Chef Chuck's Chicken Marsala

Pollo al Marsala

This famous chicken Marsala dish has simple flavors we can all enjoy. The chicken was fork tender, with just a few key ingredients this recipe was quick and enjoyable. The combination of the Marsala wine and the mushrooms makes a rich dark gravy.

Chicken Marsala

2 boneless skinless chicken breast

flour for dredging

1 teaspoon dry oregano

salt and pepper

4 tablespoons butter

1 tablespoon olive oil

1/2 cup Marsala wine

8 ounces mushrooms, sliced

1 tablespoon fresh parsley

1/2 pound angel hair pasta

Bring chicken to room temperature, wash and pat dry. Place plastic wrap on cutting board place chicken down and cover with more plastic wrap, using a mallet flatten to 1/4-1/2 inch. Dredge in flour, oregano, salt and pepper. In a frying pan heat butter and olive oil brown chicken for 3 minutes, turn over and add mushrooms and Marsala. Simmer with lid on for 12 minutes, add fresh parsley. Serve over angel hair pasta.

Chef Chuck's Chicken with Peppers

Pollo con Peperoni


A hearty chicken dinner the whole family will love. The smells are making my mouth water from the roasted peppers to the chicken and onions simmering in the pot. The chicken comes out moist, tender and flavorful. I made this dish with couscous, you can use rice or orzo. A classic Roman dish usually served with rustic bread.


Chicken with Peppers
1 1/2 pounds organic chicken breasts
2 bell peppers, roasted and sliced
1 onion, sliced
3 garlic cloves, minced
1 celery stalk, thinly sliced
1 tablespoon butter
3 tablespoons olive oil
3 tablespoons flour
1 cup whole tomatoes,
cut in large slices
1 cup organic chicken broth
1 tablespoon fresh parsley, chopped
salt and pepper to taste
2 cups couscous


Roast peppers over open flame till charred, place in a brown bag for 15 minutes, then peel remove seeds and slice. Wash chicken, cut in large pieces, cover with wrap and pound. Salt and pepper the chicken and toss in a bowl with flour. Heat butter and olive oil in a large pot brown chicken pieces on both sides. Add garlic, peppers, onions and celery. Pour in tomatoes, chicken broth, parsley, salt and pepper. Cover and simmer for 20 minutes.

Chef Chuck's Chicken Pot Pie

Torta di Pollo

A hearty and healthy chicken pot pie, is the perfect comfort food. Flaky butter crust, lots of vegetables, chunks of chicken and a light flavorful gravy makes this recipe satisfying.

Chicken Pot Pie
Filling
2 organic chicken breasts
5 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 onion, diced
2 potatoes, diced
8 mushrooms, diced
4 small garlic cloves, minced
1 cup peas
1 1/2 cups organic chicken broth
1/4 cup heavy cream
3 tablespoons flour
1 teaspoon dried oregano
salt and pepper to taste

Crust
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter
8 tablespoons ice water
1 egg white, beaten

Wash and pat dry chicken breasts place on a baking pan, coat with olive oil and salt and pepper both sides. Bake at 375 degrees for 25 minutes. Cut chicken into small chunks, set aside. In a large frying pan heat 3 tablespoons olive oil and butter saute carrots, celery, onions, potatoes and salt for about 5 minutes. Add mushrooms, garlic, peas and pepper, saute 5 minutes. Add cooked chicken, pour in chicken broth, heavy cream and oregano, slowly add flour to make a gravy. Add more broth if too thick.
Using a food processor combine flour, salt and baking powder, pulse. Add cold butter in small chunks, add 1 tablespoon water at a time. Knead on floured board for a minute, cut in half, and roll out one half to fit your pie pan. Pour in chicken mixture and roll out the rest of the dough for the top. Make a few air holes in dough then brush with egg whites and bake at 375 degrees for 30 minutes or until crust is golden brown.

Chef Chuck's Roasted Lemon Sage Chicken

Pollo al Limone Salvia Arrosto


This succulent roasted lemon sage chicken, left an inviting aroma in our home. It was a gift from our neighbor, a free range organic plump chicken. We surrounded the chicken with potatoes, onions, artichokes, olives, olive oil and fresh lemon juice. This juicy choice chicken was a dinner to remember.


Roasted Lemon Sage Chicken
2-4 pound whole organic chicken
4 stems of fresh sage leaves, about 1/3 cup
4-5 red russet potatoes, quartered
4 small onions, halved
1/2 cup marinated artichokes, quartered
1/4 cup kalamati olives, halved
2 lemons
extra virgin olive oil
salt and pepper


Rub


2 tablespoons olive oil
1 tablespoon fresh sage, chopped
salt and pepper


Soak whole chicken in a salt bath for 30 minutes, rinse and place in roasting pan. Place 2 stems of sage inside chicken along with 1 lemon quartered and squeezed and half a lemon in opening. Arrange potatoes, onions, artichokes, olives, around the chicken, drizzle olive oil, juice of half a lemon, salt and pepper. Combine ingredients of the rub and rub all over the chicken. Bake at 400 degrees, uncovered for 1 hour or until internal temperature reaches 160 degrees. Cover with foil and let rest for 15 minutes before carving.

Chef Chuck's Summer Chicken Salad

Estate Insalata di Pollo


A wonderful summer chicken salad with organic chicken breasts, fresh garden vegetables, a sweet and savoy dressing and Gorgonzola cheese. The chicken is delicate and juicy, and the red and yellow peppers are so sweet they add bright colors to this salad.

Summer Chicken Salad
2 chicken breasts, cooked
1/2 cup olive oil
salt and pepper


1 zucchini, chopped
1 red bell pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
1 red onion, sliced
1/2 cup black olives, halved


juice of 1 lemon
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon honey
salt and pepper


4 ounces Gorgonzola cheese, crumbled


Wash and pat dry chicken, salt and pepper both sides. In a small frying pan heat olive oil and cook chicken, till internal temperature is 160 degrees, cool and cut in slices. In a large bowl combine the zucchini, red bell pepper, yellow bell pepper, tomatoes, onions, and olives, add cooked chicken. In a small separate bowl combine lemon, red wine vinegar, olive oil, honey, salt and pepper whisk together and pour over salad. Toss and marinate in refrigerator for half an hour. Sprinkle cheese on top and serve.

Serves 4

Chef Chuck's Lemon Chicken Scaloppine

Scaloppine di Pollo al Limone


A tender and very flavorful chicken recipe made with chicken breasts, lemons, capers and Marsala wine. An elegant dish so easy and quick to prepare. The mushrooms and the fresh parsley made the gravy rich and earthy, each flavor of the dish was well defined.


Lemon Chicken Scaloppine


2 organic skinless boneless chicken breasts,
cut in half
flour for dredging
2 tablespoons butter
2 tablespoons olive oil
1/3 cup Marsala wine
2/3 cup chicken broth
1 cup portabella mushrooms, sliced
2 tablespoons capers
juice of 1/2 a lemon
2 tablespoons parsley, chopped
salt and pepper to taste


Wash and pat dry chicken then pound chicken to 1/4 inch thick, salt and pepper the flour and lightly dredge chicken. In a large frying pan heat butter and olive oil and brown chicken 1 to 2 minutes on both sides, remove from pan. Heat oven to 200 degrees, cover chicken and keep warm. In same pan de glaze with Marsala wine, then add chicken broth, and mushrooms cook for 3 minutes. Remove from heat add capers, lemon and parsley, place chicken back in pan and serve.
Ricette by Chef Chuck's Cucina

Chef Chuck's Chicken Cacciatore

Pollo alla Cacciatora

Chicken Cacciatore, is a real country dish with tomatoes, peppers, mushrooms, onions, capers, Marsala wine and garden fresh herbs. Cacciatore, meaning hunter, was made with either chicken or rabbit. This fork tender chicken melted in my mouth.


Chicken Cacciatora 3 pounds organic chicken
legs and thighs
flour for dredging
salt and pepper
1/3 cup extra virgin olive oil
1 green bell pepper, chopped
2 celery stalks, chopped
1 red onion, chopped
3 garlic cloves, minced
14 ounces diced tomatoes
2 ounces capers, drained
1/4 cup Marsala wine
1 cup organic chicken broth
8 ounces mushrooms
1 tablespoon fresh oregano
1 tablespoon fresh parsley
1 tablespoon fresh thyme
2 cups white rice

Wash chicken, salt and pepper and dredge through flour. In a large frying pan heat olive oil and brown chicken for about 5-10 minutes. Remove chicken and set aside, in same pan saute peppers, celery and onions for 3 minutes. Add garlic, tomatoes, capers, Marsala wine, chicken broth, chicken and all the fresh herbs. Cover and let simmer for 1 1/2 hours during the last 15 minutes add mushrooms. Serve over rice or pasta.

Chef Chuck's Chicken Parmigiano

Pollo al Parmigiano


Chicken parmigiano is a breaded chicken cutlet, fried and broiled to perfection. Using the finest ingredients, such as the, King of Italian cheeses, parmigiano reggiano. This cow's milk cheese, has a sharp and rich flavor. The Italians take extreme pride in producing this fine cheese. No substitute can compare to the taste of parmigiano reggiano imported from Italy. Flattening the chicken is important, to ensure a tender chicken breast. Do not overcook so you have a moist chicken, 165 degrees internal is perfect, as it will continue to cook once removed from oven. Serve with vegetables and a side of pasta.


Chicken Parmigiano
2 organic boneless chicken breasts
1 egg
1/4 cup Italian breadcrumbs
1/4 cup plus 1 tablespoon,
parmigiano reggiano cheese, grated
1/4 cup mozzarella cheese, grated
1/2 cup marinara tomato sauce
3 tablespoons extra virgin olive oil
salt and pepper to taste


Wash and pat dry chicken, flatten with mallet in a plastic bag, to about 1/2 inch thickness. In a bowl mix egg, 1 tablespoon parmigiano cheese, salt and pepper. In another bowl mix bread crumbs and 1/4 cup parmigiano cheese. Dip chicken in egg mixture then bread crumb mixture. Heat olive oil in frying pan over medium high heat, saute' for a few minutes on each side till golden brown. Using a oven proof dish coat with half the sauce, place chicken in and top with remaining sauce and mozzarella cheese. Broil in oven for 1 to 2 minutes till cheese melts and gets bubbly.
Serves 2

Chef Chuck's Chicken and Artichokes

Pollo e Carciofi

This is one of our favorite chicken dishes, from my, Mom. Our family has enjoyed this recipe for a long time. The chicken is very moist and tender if cooked at the right internal temperature. The marinated artichokes release a concentrated flavor when baked. The plump whole mushrooms also add more moisture. The homegrown carrots we picked from the greenhouse add color and sweetness. Recipe below.

Chicken and Artichokes

2 organic boneless chicken breasts

1 egg beaten
panko breadcrumbs
12 fresh mushrooms
1/3 cup marinated artichokes
3 tablespoons extra virgin olive oil
1/2 cup organic chicken broth
3 tablespoons pecorino cheese
salt and pepper to taste


In one bowl beat egg add 1 tablespoon grated pecorino, salt and pepper. In another bowl pour in breadcrumbs. Wash and pat dry chicken, wash hands, dip chicken in egg mixture and then into breadcrumbs. In a large fry pan add 3 tablespoons olive oil and brown chicken for about 3 minutes on both sides. Add artichokes, mushrooms, and broth put lid on and bake in a 375 degree oven for 15 minutes. Internal temperature should be about 170 degrees. Sprinkle 2 tablespoons of pecorino over finished dish.
Serves 2


Walnut Carrots


Steam carrots, set aside. In a small fry pan heat olive oil add chopped walnuts and stir for 1 minute. Add sliced garlic and simmer 1 more minute. Add carrots, parsley salt and pepper stir and enjoy.

Chef Chuck's Lemon Chicken with Potato

Pollo al Forno con Patate

Tonight I was in the mood for some good old chicken. This recipe has been around for a long time and very simple to make.You will find that I make many different chicken dishes, but this evening lemon with potatoes won! The lemon adds a light touch. The potatoes have a outer crunch, but a smooth creamy inside. We are achieving two things of greatness with one lemony potato! Lets not forget the main event the chicken that was tender and moist separated easily from the bone with full flavor, topped with fresh flat leaf parsley.

I find in my life and in cooking, the simpler the better!

Baked Lemon Chicken with Potatoes

Chicken thighs and drumsticks

flour to coat chicken

salt and pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons butter
1/4 cup vegetable broth

juice of 1 fresh lemon
3 potatoes cubed

fresh flat leaf parsley

Wash chicken place in large bowl salt and pepper and coat with flour. In a large fry pan melt butter and 1 tablespoon oil and brown chicken on both sides. Place in a large baking dish with potatoes drizzle chicken and potatoes with oil and lemon juice, broth, salt and pepper. Bake at 400 degrees for 35 minutes. Remove chicken cover with foil and broil potatoes for 5 minutes. Sprinkle with chopped parsley.

Serves 4

Italian Chicken Soup

This is my mother's old world Italian recipe, handed down through the family that we make around the Holiday season. I remember as a child sitting around the table and eating for hours. This recipe is easy to make, and even easier to enjoy!

Chef Chuck's Italian Chicken Soup

1 whole chicken 3-5 pounds

4 cups water

4 cups organic chicken broth 

2 bay leaves

4 celery stalks sliced

 4 carrots sliced

 1 medium onion chopped

1/3 teaspoon salt

1/2 teaspoon pepper

3 tablespoons fresh parsley chopped

1/3 cup mozzarella cheese grated

1 cup small pasta or rice

Mini Meatballs

1/2 pound ground beef

1/2 cup Italian breadcrumbs

1/2 cup parmigiana cheese, grated

2 eggs

2 tablespoons fresh parsley

4 tablespoons olive oil

1/2 teaspoon salt

1/8 teaspoon pepper

For the meatballs, combine all ingredients and form small balls about 1/2 " in size. Heat olive oil in frying pan brown meatballs and add to finished soup. Makes about 50 great tasting meatballs. Rinse chicken thoroughly and remove neck and giblets, place in a large pot add bay leafs add water and broth bring to a boil and then cover with lid and simmer for about 1 hour. Remove whole chicken and shred meat and put back in pot. Add vegetables, parsley, salt and pepper cover and simmer for an additional 10-15 minutes, then add meatballs. Cook pasta and set aside. Serve in bowls with a little pasta then soup and top with cheese. If you put the pasta in the soup pot it will get too mushy!

Enjoy with bread and a salad.

Buon Appetito