Dishes with chicken

Chicken is one of the most used meats in the kitchen. Its meats are rich in proteins and have little fat, therefore they are also indicated in low-calorie diets. There are so many ways to cook chicken that are suitable for all tastes. Let's start with the classic recipe, the one we all cooked with pleasure, roast chicken.

Classic recipe for roast chicken

It is a very simple and easy preparation and if you observe some simple rules, our chicken will be golden, tasty and evenly cooked.

First of all, do not immediately put the freshly removed chicken in the oven, but leave it for half an hour at room temperature, this to ensure that its meat cooks evenly.

If you can find it, the free-range chicken, that is the one grown and bred organically, is always preferable to the one found at the supermarket. The taste will surely gain.

The preparation of the chicken involves leaving it whole and removing the entrails and then washing it well, but be careful to dry it very well before cooking it. 

As soon as you put the chicken in the oven, place it with your chest down and only after about twenty minutes turn and finish cooking.

Another important thing is to wet the chicken with its cooking bottom at least 3 or 4 times. Having said that we now turn to the ingredients and the preparation of our roast chicken.


A whole chicken of about 1 kg 

1 clove of garlic

1 sprig of rosemary

5 or 6 sage leaves

2 bay leaf

oregano powder enough

salt pepper enough

olive oil to taste


Prepare a dressing by finely chopping the garlic, rosemary, sage, laurel and oregano. Add salt and pepper and mix together.

Clean, remove the innards, the head and the neck and the lower part of the legs. If you have succeeded in finding a free-range chicken, you will find small parts of the feathers still attached to the skin, then pass the chicken over a flame to burn these parts.

Wash the chicken under cold running water and dry well. Brush the whole chicken with olive oil.

With the mixture you have prepared, massage the whole skin of the chicken and put a couple of spoons inside it, also trying to massage it well to make the seasoning absorb the meat.

Put it in the oven and observe the suggestions I gave earlier. The oven must be hot at 180/200 degrees. Cook it for about an hour.

If you need it right away, you don't have to do anything, if you have to wait before serving it, put it in an unsealed aluminum foil, otherwise it will continue to cook and will lose its crunchiness and become soft.

As a side dish to roast chicken you can use many types of vegetables, the best side is always baked potatoes.

Chicken of hunter

The chicken cacciatore is cooked throughout Italy in different ways and with different ingredients, the original recipe however is said to be Tuscan. It is a very tasty dish and easy to prepare. Council together with homemade bread because the sauce that remains from cooking is very good on bread and is used to make the so-called scarpetta.


A chicken of about 1200/1300 grams

1 onion

1 celery 

1 carrot

1 clove of garlic

1 sprig of rosemary a

few leaves of chopped parsley

half a glass of red wine

500 grams of peeled tomatoes into small pieces

salt and pepper to taste just how much

olive oil just


We first prepare the chicken, which must be cut into small pieces, washed andremoved

the excess fat is. We also prepare vegetables, that is, celery, carrot and onion, finely chopped.

In a large saucepan put a couple of tablespoons of olive oil, not a lot because the skin of the chicken contains a lot of fat that will melt in the cooking. Add the chicken pieces and brown all the parts well. It will take about 10 minutes. At this point add the chopped vegetables, the crushed whole garlic and the rosemary. Adjust the salt and pepper and fry for another 5 minutes. 

Add the red wine, raise the heat and let it evaporate completely. Remove the rosemary and garlic and put the peeled tomatoes into small pieces.

Stir well, put a lid on and cook over low heat for at least 30/35 minutes.

At the end of cooking, before bringing to the table, sprinkle the chicken with a few leaves of chopped parsley.

As I have already said, there are many variations of chicken cacciatore, almost every region. Some ingredients change especially spices.

For example, in the Sicilian-style chicken cacciatore, you put black olives, wild fennel, pickled capers and chilli instead of the vegetables I mentioned earlier.

In the Roman version the anchovies without bone. In the Neapolitan one, black olives, basil and chilli. There are still many others and they are all tasty and it is worth trying them all.

Saffron chicken

A recipe that is a bit exotic but simple and tasty. If you accompany it with grilled vegetables or rice it becomes a complete single course.


A medium-sized chopped chicken

1 sachet of saffron

half a glass of white wine a

few sage leaves

1 clove of garlic

salt, pepper and olive oil enough

1 tablespoon of type 00 flour


Cook in a rather large saucepan the crushed garlic clove in a couple of tablespoons of olive oil, remove it as soon as it is golden and add the lightly floured chicken pieces and the sage leaves. 

When the pieces are golden brown on all sides, add the white wine and let it evaporate completely.

In a cup of water, melt the saffron, and add it to the chicken after salting it.

Close with a lid and cook about 30 minutes. If at the end of cooking the sauce should be too liquid, remove the pieces of chicken and let it thicken with a little flour.

Bring to the table covering the pieces of chicken with the sauce.

Beer chicken

A second dish of sure success, thanks to the delicate flavor and the aromatic taste that makes it marinade with beer and aromatic herbs.

I recommend a time of about 2 hours or more for marinating.


1 medium-sized chicken in small pieces

half a liter of lager

10/15 grams of butter

2 cloves of garlic

1 sprig of rosemary a

few leaves of fresh thyme

flour, salt, pepper and olive oil as required


Let’s prepare the marinade now . In a large bowl put the beer, thyme, rosemary sprig, 1 crushed garlic and a pinch of pepper. (if you have it available you can put some black pepper). In this mixture put the chicken pieces, cover with cling film and refrigerate for at least a couple of hours.

After this time, take the chicken pieces, (putting aside the marinade), dry them and pass them in a little flour.

In a saucepan put a couple of tablespoons of olive oil and the butter and brown the chicken turning it often to make it brown evenly. Remove the meat and place it now in an ovenproof dish, adjust the salt and put the marinade you have kept aside in the bowl. Put everything in a preheated oven at 200 degrees for 30/35 minutes. At the end of cooking, serve the chicken with the marinade sauce.

Chicken rolls

A quick and easy preparation, but very tasty.

It is prepared in less than 30 minutes and will make children and adults happy.


2 whole chicken breasts

8 slices of cooked sliced ​​ham

scamorza or caciottina-type

1 clove of garlic

1 glass of white wine

1 sprig of rosemary, 

oil and salt to taste


Cut four slices from each breast chicken, so a total of 8 pieces.

Beat them with a pestle and place a slice of cooked ham and a couple of slices of cheese on each one, finish with some rosemary needles. Roll each slice and close it with a toothpick.

Prepare a mixture with garlic and rosemary and fry it in a pan with a little olive oil. Put the rolls and cook slowly adding the white wine a little at a time, closing the pan with a lid. It will take about 10 minutes. Adjust the salt and serve hot.

Stewed chicken rolls with peas


8 slices of chicken breast

1 sprig of rosemary

6 or 7 sheet of sage

1 clove of garlic

1 glass of white wine

30/40 grams of flour

400 grams of fresh or frozen peas

salt, pepper and flour enough

olive oil as needed


First prepare the mince with 1 garlic, rosemary, sage, salt and pepper and place this mixture on the chicken breasts. Roll the chicken breasts over themselves and close them with a toothpick or tie them with kitchen string.

Flour the rolls and brown them evenly in a pan with a couple of tablespoons of olive oil.

Add the white wine and let it evaporate completely, then add a glass of water, season with salt and pepper and close the pan with a lid.

Cook for about 20 minutes. After this time add the peas and cook for another 20 minutes. Take care that the cooking sauce does not become too dry, so if you add a little water.

A tasty variation is to add a slice of smoked bacon to the chopped chicken fillets.

it | en | zh | es | ar | pt | id | ms | fr | ja | ru | de

// 2019-08-02 - 2019-08-04 // @ufopatx #entertainment #hobby #home #kitchen #recipes

Articles in this group

  1. Recipe tuscan bread, home-made
  2. Recipe of the paella
  3. Recipe lasagna in the oven
  4. Recipe potato dumplings
  5. Recipe of panzanella in tuscany with geographic variations
  6. Recipes of traditional dishes from pistoia
  7. Recipes non-alcoholic cocktails
  8. Apple pie recipe
  9. Chocolate Cakes with Variations
  10. Parmesan with variants
  11. Quick sauces to season pasta
  12. Prepare the pork loin
  13. Dishes with chicken
  14. Recipes with potatoes
  15. Typical dishes of Florence
  16. Typical recipes of Liguria
  17. The best appetizers
  18. Traditional recipes from Emilia Romagna
  19. Typical recipes of Campania
  20. Recipes and typical dishes of Calabria
  21. Recipes of typical dishes of the Veneto region
  22. Recipe of the typical sicilian sweets
  23. Recipes typical sicilian dishes
  24. Recipes and typical dishes from Sardinia
  25. Typical recipes of Puglia
  26. Recipes and typical dishes of Lazio
  27. Recipes and typical dishes of the Molise
044.EU | Home | Terms | Privacy | Abuse | Hashtag