Pollo Alla Toscana Recipes

Steps:

• Heat a large, deep skillet over medium high heat.
• Season chicken with salt and pepper.
• Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
• Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
• Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble.
• Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

Steps:

• Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
• Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
• Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
• Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

Steps:

• Heat oven to 400°F
• In a shallow baking dish, lightly coat the bottom with 1 tbls of olive oil.
• Place salmon, skin side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbls of olive oil over salmon and set aside.
• In a frying pan heat the remaining olive oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.) Saute for about five minutes.
• Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.
• Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.
• Thoroughly wash spinach and steam until wilted.
• Place salmon on a plate of spinach, top with mixture and serve.