Pollo alla  Campagnola

                                                             Country Chicken - Tusczny, Italy


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Serves 4 to 6

This delicious and simple recipe will delight any garlic lover.  Hailing from the Tuscan country kitchen it is sure to please.  Serve with a fresh, crisp salad, garlic bread and a crisp white wine and you have a sure winner.


1 large chicken

Fresh, coarse ground black pepper

20 to 30 coves of Roasted Garlic


1/4 cup olive oil

About a pound of white or yellow onions, cut into thin rings

1/2 cup white wine – (Vin Santo is traditional – if you can’t find it use an inexpensive Cream sherry)

1/2 cup chicken stock, broth or bouillon (or commercial)


Pasta of choice

About 1/4 cup chopped fresh parsley


Preheat oven to 400°F - (200°C or Gas mark 6).  Pull the fat out of the body cavity and rinse the bird thoroughly inside and out and pat dry with paper towels.  Rub the inside cavity liberally with black pepper and stuff with the roasted garlic cloves.

Pour the olive oil into a roasting pan large enough to hold the chicken comfortable.  Add the onion slices and over a medium-low heat gently sauté the onions until golden but not browned.  Continue cooking for about fifteen to twenty minutes or until very soft but not browned.  Push most of the onions to the edge of the pan, leaving a few as a bed for the chicken.  Place the pan in the preheated oven and roast for thirty minutes.  Mix the wine and broth together and use for basting the chicken every ten minutes.  Lower the heat to 325°F - (160°C or Gas mark 3) and continue roasting for another thirty minutes, still basting frequently. 

While the chicken is roasting, cook and drain your pasta.  The chicken is done when the leg moves freely and if the juice runs clear instead of pink when pierced with a fork.  Remove the chicken from the oven and set aside to rest for a few minutes.  While the chicken is resting, pick up the onions with a pair of tongs and add them to the pasta.  Skim excess fat from the pan juices and if the appear a bit to liquid, reduce them on the top of the stove to thicken a bit.  Add the reduced pan juices and the parsley to the pasta.  Spoon the roasted garlic from the center of the chicken and add o the pasta and toss gently.  Place the pasta on a serving dish and rest the chicken on it.  Serve hot with a salad and fresh Italian or French bread.



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        Copyright © 2008 - Geraldine Duncann

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