Ciao, my food-loving friends! Today, I’m over the moon to share a cherished family recipe that’s been a staple in our Italian kitchen for as long as I can remember: a delicious but easy pan-roasted chicken! There’s something special about recipes passed down through generations, isn’t there? They carry the warmth of shared family meals and the magic of traditions. And that’s exactly what this pan-roasted chicken dish represents for us.
In the heart of Italy, we believe that food should be simple yet remarkable. Our family’s pan-roasted chicken, cut into manageable pieces, is a culinary masterpiece that exemplifies just that. It’s not about complexity or fancy ingredients; it’s about bringing the essence of our family’s kitchen to your table.
Pan-roasted chicken: the marinade magic!
Our chicken, beautifully marinated, is the heart and soul of this recipe. The marinade is where the real enchantment happens. It’s a medley of the freshest herbs, a hint of garlic, the zesty allure of citrus, and a carefully chosen blend of seasonings. When these ingredients come together, they create a symphony of flavors that transform simple chicken pieces into a culinary masterpiece.
Marinating the chicken is like creating a flavor time capsule. The longer it soaks up the magic, the richer and more enticing it becomes. Each piece becomes a canvas painted with the essence of countless family gatherings and shared meals. It’s the essence of la dolce vita in a single dish.
The roasting… and the kitchen full of perfumes
After the marinade has worked its magic, it’s time to bring our creation to life. A well-seasoned pan is our canvas, where we delicately place the marinated chicken pieces. The sizzle as they make contact with the hot pan is a symphony of anticipation. It’s in this moment that the flavors melt together, the marinade sizzles and caramelizes, and the chicken pieces transform into golden, crispy delights.
The aroma that fills the kitchen is nothing short of intoxicating. It’s the scent of home, the promise of a delightful meal, and a reminder that some of the best things in life are often the simplest.
Our pan-roasted chicken is more than just a dish; it’s a tribute to the warmth and richness of Italian family traditions and the joy of sharing great food with loved ones.
And if you like the final result or want to find it for your next dinner with friends, just PIN IT 🙂 and visit my main recipes page!
Before we start cooking, are you curious about the rest of the menu when I used to be a boy? Well, tagliatelle with bolognese sauce and tiramisu was the golden standard! Not bad, isn’t it? And in even luckier Sundays… the main was “bacon-wrapped quails“. But this is yet another recipe of mine! 😉
Easy pan-roasted chicken
Equipment
- bowl
- wooden spoon
- pan
Ingredients
- 1 chicken Chopped
- qs vinegar qs to cover the chicken chops (with water and wine).
- qs white wine
- qs water
- 2 tbsp extra virgin olive oil
- 0.5 organic lemon
- 3-4 cloves garlic
- 1 pinch black and white pepper
- 1 sprig rosemary
- 2-3 leaves laurel
- 0.5 glass white wine to spray the meat
- 0.5 glass water
- 0.5 Knorr stock I use the gelly ones ("Knorr Homestyle Stock")
Instructions
- First step of this easy Italian chicken recipe is also the most important one: marinate the chicken chops.Put the chicken chops into a large bowl, add all the ingredients used to marinate it, cover it and let it rest for at least 3 hours, up to 1 night.
- Two hours before the meal, put the pan over high heat, and when it is hot start putting the chops, one by one, on it, after draining them off. The meat has to roast with noise. Before they get burnt, turn the chops on the other side and repeat the roasting.
- When it is roasted on every side, spray the chops using the white wine, that will almost immediately evaporate.
- Now lower the heat, add 1/2 glass of water and half stock and cover the pan. Keep it cooking over low heat for about 1.5 hours. After that, chicken should be almost ready, but still too much liquid, that you will make evaporate cooking over medium heat until it reduces.
Disclosure
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Buon appetito!
Suggested wine pairings
One of the most discussed topics about food and wine pairings is what to drink with chicken. Some would suggest white wine, but I personally prefer a red wine, not very strong, in order to avoid shadowing the meat taste, that is delicate.
My choice here is a Chianti, from Tuscany, like this Villa Antinori (amazing value for price): https://bit.ly/2QynzDe, or a wine from my Emilia Romagna, a Sangiovese Superiore, like the one you can find here: https://bit.ly/2UNSWbr. There is often a taste of Emilia Romagna in my choices… just let me know yours!
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