Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
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Giada De Laurentiis' Chicken with Chickpea and Tomato Ragu | Giada at Home | Food Network
On the market for a comforting but not-too-heavy dinner? Giada has you covered here.
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Chicken with Chickpea and Tomato Ragu
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Active: 45 min
Yield: 2 to 4 servings
Ingredients
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired
Directions
Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.
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Giada De Laurentiis' Chicken with Chickpea and Tomato Ragu | Giada at Home | Food Network
Two Greedy Italians - Pasta Ribbons with chicken liver sauce (HD)
Recipe by Antonio Carluccio and Gennaro Contaldo from Two Greedy Italians s01e03.
Pasta Ribbons with chicken liver sauce.
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Buy the cookbook
Two Greedy Italians: Carluccio and Contaldo's Return to Italy.
Buy the DVDs
Two Greedy Italians: Complete Series 1:
Two Greedy Italians: Complete Series 2:
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Playlist with all recipes from season 1:
Playlist with all recipes from season 2:
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Tyler Florence's Orecchiette with Broccoli Rabe, Clams and Sausage | Tyler's Ultimate | Food Network
Tyler makes a fabulous pasta dish with pork sausage meatballs, broccoli rabe and steamed clams!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish
Directions
1. Set a large pot of salted water over high heat and bring to a boil.
2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.
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Tyler Florence's Orecchiette | Tyler's Ultimate | Food Network
turning LEFTOVER SHORT RIBS into DELICIOUS PASTA
Today I take some of my red wine braised short ribs and turn the leftover short ribs into a delicious pasta.
#ShortRib #Pasta #NotAnotherCookingShow
Red Wine Braised Short Ribs
Short Rib Grilled Cheese
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???????? 鶏腿肉の赤ワイン煮込み、コック・オー・ヴァンの作り方【詳細レシピ 分量付き】Coq Au Vin Chicken Braised in red wine
フランスで12月によく食べられる伝統料理です。
レシピ(2人分)
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鶏腿肉 2個
たまねぎ 1/2個
にんじん 中1本
セロリ 5cm
にんにく 1カケ
マッシュルーム 6-10個
赤ワイン 500ml
(カベルネソーヴィニオンとテンプラニーニョのセパージュ 8€相当)
ブランデー 少量
ローリエ 1枚
タイム 2-3本
■ブールマニエ
小麦粉 20g
バター 20g
■マッシュルーム炒め
にんにく
ExVオリーブ油
マッシュルーム 適量
■ポテトピューレ(動画内で作った総量)
ジャガイモ 720g
牛乳 80ml
バター 80g(伝統的レシピでは150-200g)
ツイッター 独身パスタ
インスタグラム 独身パスタ
#コックオーヴァン #coqauvin #鶏腿肉の赤ワイン煮込み