Category: Chicken

We love chicken and noodles and sometimes a little flavour other than Italian. This easy Asian Chicken And Noodles has a simple sauce made with ingredients from any pantry. My grandson loves it and calls it sticker chicken and of course he enjoys the pasta. The sauce like many recipes of this type is a combination of sweet and sour.

In Italy I noticed that there is a real craving for Asian food and there is a fusion of Italian and Asian. I think that Italians like to experiment now and try new flavours that add to their choices at home and in restaurants. The sweet and sour flavours are part of the Italian cuisine.

Another favourite chicken dish with Chinese flavours on my blog https://recipesatmytable.com/baked-orange-chicken/

I read an interesting article https://www.grubstreet.com/2017/01/chefs-celebrate-the-culinary-ties-between-asia-and-italy.html.

Ingredients For Asian Chicken and Noodles

• 2 tbsp olive oil
• 14 chicken legs ( I have also used thighs for this)
• salt and peeper
• 2/3 cup water
• 1/2 cup brown sugar
• 1/4 cup each of orange juice, tomato ketchup and soy sauce
• 2 tbsp white wine vinegar
• 2 cloves garlic ( sliced)
• red pepper chilly flakes ( optional)
• 2 tbsp corn starch
• 6 tbsp water
• 1 pack spaghetti ( 450 gr)
• 1 cup mixed vegetables
• 2 tbs olive oil
• 2 cloves garlic sliced

Process

Salt and pepper the chicken.

Place the chicken in a sauté pan and sear. In a bowl whisk together the sugar water orange juice soy sauce ketchup vinegar and garlic. Pour the sauce over the chicken.

Place the chicken in a 375 Fahrenheit oven for 15 minutes.

Mix the cornstarch with the water and poured over the chicken. Return the chicken to the oven for another 15 minutes until the sauce thickens. Turn the broiler on high for five minutes.

Place over some noodles and sautéed vegetables. To make the noodles I boiled the spaghetti and tossed it with the garlic oil and then added the thawed frozen vegetables and tossed.

Chicken Cacciatore

When we eat roast chicken, the best part is the chicken skin; and although, it may not be good for our health every day, it is ok to indulge once in a while. I like to use chicken thighs in my Chicken Cacciatore, but you can use a whole chicken if you like.  In my experience, there is more taste in the dark meat and it is tender.  The fat in the dark meat also makes a thicker tastier sauce. Leaving the skin on adds to the depth of flavour.

I like to serve  my cacciatore in a rustic style over a large portion of polenta. To entertain with this dish, I plate on a wooden board.  My family makes rabbit in this same style and when I researched the origins of chicken cacciatore, the research shows that the original dish probably had rabbit. Also, the original dish may not have had tomatoes;  the tomatoes came to Italy from the New World at a later date.  I enjoy reading about the history and development of recipes and food.

Now there are many versions to this dish. Mine is a quick and simple dish with some of the elements of the “cucina povera” and the ingredients that hunters may have had.  Remember, always be innovative, change things up, but above all keep it simple. 

For another tender and juicy chicken recipe checkout my https://recipesatmytable.com/white-wine-chicken-scallopini/

Ingredients

• 8 pieces of chicken cut up
• 1/4 cup all-purpose flour
• Salt and pepper 
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, chopped
• 2 celery ribs, sliced
• 1 large carrot diced
• 1/2 each yellow and red pepper, cut into strips
• one can of sliced mushrooms
• 2 cups chopped tomatoes
• 2 tbsp tomato paste
• 1/2  cup dry red wine
• 2 tsp Italian seasoning
• 1 garlic cloves, minced
• 1 tsp sugar
• fresh parmesan and parsley for dressing once finished

Process

Season the chicken with the Italian Seasoning.

Dust the chicken in the flour. 

Place in the skillet with the olive oil and butter.  Salt and pepper.  When the chicken pieces are golden brown, set aside on a platter. 

Put the onions, celery, mushrooms, carrots and peppers into the pan and cook for about 5 minutes.

Pour in the tomatoes, wine, garlic, sugar and the tomato paste.  Bring all this to a boil.

Now add the wine, reduce the heat and simmer for about 20 minutes. Let the space thicken.

Place the cooked chicken in the sauce.  Cover and place in a 375 F oven for 40 minutes.  

Reduce heat; cover and simmer for 30 minutes.

You can serve this over pasta or as a main.  Tonight we are having it over polenta. Sprinkle a little parmesan cheese over it and some fresh parsley.  

Oven Fried Chicken

My Oven Fried Chicken is a healthier version of what my Nonna Emilia made, but it still brings back memories. The marinade helps to tenderize every part of the chicken and it adds such a crispy crust.  For sure your family will be licking their fingers and asking for more.  Make extra and eat it cold.  Either way, this will become a favourite at your house. 

We always used fresh chickens growing up.  Either from our butcher Mike or from a local farmer, my nonna picked those birds out with love for her family.  I buy local chicken that our butcher prepares.  They are smaller birds ranging only up to 3 lbs.  I don’t buy chicken at supermarkets because it is pumped with too much water and chemicals.  It’s important to know what you are eating.  Do your research!

My other chicken recipe that we make often https://recipesatmytable.com/chicken-italiano/

Ingredients

• 3 lb  chicken
• 1 cup yogurt
• 1 1/2  cups milk
• 2 tsp of Italian seasoning
• 3 cups Italian bread crumbs
• olive oil for cooking ( I use my spray bottle)

Process

Cut the chicken into 9 pieces.  I don’t use the back, but save them for soup.

Mix the yogurt, milk and  Italian seasoning and whisk.

Put the chicken pieces into the marinade and put into the fridge for at least 6 hour.

Take the pieces out of the marinade and generously bread.

Place on a pan lined with parchment paper and sprayed with olive oil.  Spray some more olive oil over the top of the chicken.

Put in a 375 F oven for 50 minutes.  Turn each piece after 25 minutes. I like to peek into the oven.

Look at that colour!

We served it with pierogi tonight.