| CURVACEOUS
COOK
Italian Chicken
As you must all know by now, part of my heart is
up an Umbrian hillside with wonderful views all around through
the Umbrian mountains. The food there is simple, but of
very good quality, and often more thought and time goes
into the preparation than into the cooking. A good example
is this chicken which is marinated in herbs, and then either
dipped and fried, or grilled or barbecued. The barbecued
gets my vote every time, but I leave it up to you. Also
delicious cold the next day if any is left over! |
1
large chicken (ideally, and I really do think it is worth
it, a free range or organic one):
In a bowl combine:
3 smashed or crushed fat cloves of garlic
I tsp fresh sage, minced 1/2 tsp fresh rosemary, minced
3 tbs olive oil (again, the best you can afford)
Mix in the chicken bits, cut however you like, or breast
meat in chunks to put on skewers if you prefer, and mix
in really well, ideally using your hands. Cover with cling
film, and into the fridge for at least 2 hours, but best
overnight, giving a toss whenever you think about it. Take
the bowl out of the fridge at least 1 hour before you want
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to
cook it, or many flavours will be lost.
To grill, either put the chunks on skewers, or put the pieces
onto a hot barbecue or grill, and turn the heat down on
a gas fired one, or move away from the coals, so that the
chicken cooks gently without charring!
To fry, dip the bits into flour, then beaten egg, then flour
again and drop into hot oil straight away (if you leave
it having dipped the result will be soggy and heavy not
light and fluffy!) Dry well on paper towel, and when all
pieces are cooked,
sprinkle with salt flakes and serve.
Buon appetite!
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