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Cacciatore Creativity

Translating a classic. Every few hundred years or so it’s a good idea to take a fresh look at a classic dish. An Italian-American favorite with roots in Italy going back centuries, chicken cacciatore is the perfect recipe to expand upon because variations have existed over time. In Italian, the… Read More

Grilled Chicken Bruschetta with Tomato Tapenade

In Tuscany, bruschetta is really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half. Read More

Osso Buco-Style Chicken Legs

Meaty chicken legs, rather than veal shanks, are braised in a tomato sauce, then sprinkled with gremolata—a zesty blend of chopped herbs, fresh garlic, and lemon zest. Creamy polenta is an ideal accompaniment to this favorite Italian fall one-dish supper that’s lovely for an intimate dinner party. Read More

Sicilian Chicken Piccata

The rich flavor of boneless thighs melds beautifully with the sweet-tartness of blood oranges or red grapefruit. It’s a breeze to substitute boneless breasts—either pound them to an even thickness or slice them horizontally into cutlets. Read More

Arugula & Walnut Pesto Grilled Drumsticks with Tomato Salad

This dish starts with the recipe for basic Grilled Chicken Drumsticks with Pesto adding arugula to make a peppery pesto that adds a little extra during grilling. When mixed with red wine vinegar, it creates a tangy dressing for the tomato salad that’s served on the side. Read More

Slow Cooker Marsala Chicken

Serve this richly flavored chicken over soft-cooked polenta or steamed Arborio rice. The savoriness of the sauce is a wonderful blending of the dried mushrooms and Marsala wine. Handle the Heat created this recipe from an ingredient list submitted by Nancy D., who won a grand prize in the Just BARE… Read More

Pesto Chicken Spirals

Take these basil-infused chicken slices outdoors, to eat with your fingers, dipped into creamy pesto and lemon-spiked mayo. Read More

Herb & Citrus Chicken Under a Brick

Pollo al mattone is the Italian name for a chicken that’s pressed under bricks to speed up cooking and create a very crisp skin. Traditionally made in a cast-iron skillet, this version is hot off the grill. Either a whole butterflied chicken or chicken halves work beautifully. The zesty marinade… Read More

Chicken Caponata Rigatoni

Experiment with different varieties of eggplant if you see them at the grocery or farmer’s market—don’t let the unique shapes and colors stop you, as any type is delicious. This rich stew is lovely spooned over soft corn polenta, too, or even over toasted baguette slices. Read More

Margherita Chicken Brick Oven Pizza

Head over to your favorite local wood-fired pizzeria to purchase baked crusts. They often will sell untopped baked dough as focaccia, brushed with olive oil and seasoned with coarse salt and maybe crumbled dried rosemary. These bubbly, charred crusts are perfect for simply dressed pizzas, like this classic Margherita—sweet Italian… Read More

Hearty Chicken Ribollita Soup

Ribollita, a traditional stew-like Tuscan soup, often uses day-old bread to add body and thicken the broth. This version uses coarsely mashed white beans, which add more fiber and a creamy texture. Garnish with a drizzle of olive oil and a sprinkle of thinly sliced fresh basil or pungent Romano… Read More

Modern Chicken Parmesan

Serve this fresh take on a classic with crispy fried polenta and sautéed julienned zucchini with lots of fresh garlic. Pan-fry the chicken in olive oil if you’d like a crispier coating. Read More