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No. 132. Pollo Alla Fiorentina (chicken) Recipe

Recipe for Pollo Alla Fiorentina (Chicken)

History and Fun Facts
Pollo Alla Fiorentina, also known as Florentine-style chicken, is a traditional Italian dish that originated in the region of Tuscany. Florence, the capital city of Tuscany, is famous for its culinary heritage, and this dish is a testament to the rich flavors and simplicity of Tuscan cuisine.

The name "Fiorentina" indicates that this dish is representative of Florence. The recipe has been passed down through generations, with each family adding their personal touch to the dish. Pollo Alla Fiorentina is beloved for its flavorful combination of chicken, vegetables, and aromatic herbs.

In Tuscany, the main protein used in this dish is typically chicken, although you may also find variations using other poultry such as guinea fowl. The chicken is slow-cooked in a flavorful broth along with various vegetables and spices, resulting in a tender and succulent meat dish.

It is interesting to note that the traditional recipe suggests using Liebig, a brand of beef extract, to enhance the flavor of the sauce. Liebig was a popular ingredient in the late 19th and early 20th centuries and was used in various recipes to add depth and richness to the dish.

Now, let's dive into the recipe for Pollo Alla Fiorentina.

Ingredients:
- 1 whole chicken, about 3-4 pounds
- 4 tablespoons butter
- Assorted vegetables (e.g., carrots, celery, onions), diced
- A handful of whole peppercorns
- 2 quarts good-quality chicken stock
- 1/4 pound chopped ham
- 2 pounds tomatoes, diced
- 1 onion, stuck with cloves
- 3 bay leaves
- 1 teaspoon Liebig (optional)
- Salt and pepper to taste
- Cooked rice or macaroni, for serving

Instructions:

1. Preheat the oven to 350°F (180°C).

2. Start by preparing the chicken. Clean it thoroughly and pat it dry with paper towels.

3. Take a large piece of buttered parchment paper or aluminum foil and wrap the chicken tightly, ensuring it is well-sealed.

4. Place the wrapped chicken in a fireproof dish.

5. Prepare the vegetables by peeling and dicing them to your preference. Carrots, celery, and onions work well in this dish.

6. Add the diced vegetables and whole peppercorns to the dish with the chicken.

7. Place the dish in the preheated oven and let it cook for approximately 2 hours until the chicken is cooked through and tender.

8. Once the chicken is cooked, remove it from the oven and carefully unwrap the parchment paper or foil. Transfer the chicken to a cutting board and let it rest while you prepare the sauce.

9. In a large pot, combine the chicken stock, chopped ham, diced tomatoes, onion stuck with cloves, bay leaves, and Liebig (if using). Bring the mixture to a simmer and let it cook for about 1 hour to allow the flavors to meld together.

10. After an hour, remove the bay leaves and onion with cloves from the pot. Use an immersion blender or transfer the sauce to a blender to puree it until smooth.

11. Return the sauce to the pot and let it simmer for an additional 30 minutes, or until it reaches your desired consistency. Season with salt and pepper to taste.

12. Now, it's time to serve the Pollo Alla Fiorentina. Slice the chicken into serving portions and arrange them on a platter.

13. Pour the tomato sauce generously over the chicken, ensuring each piece gets coated with the flavorful sauce.

14. Serve the Pollo Alla Fiorentina on a bed of well-boiled rice or macaroni, allowing the noodles to absorb the delicious sauce.

Enjoy this classic Tuscan dish with family and friends!

Similar Recipe Dishes:
If you enjoy Pollo Alla Fiorentina, you might also want to explore other Italian dishes that feature poultry and flavorful sauces. Here are a few popular suggestions:

1. Pollo Marsala: Chicken breasts cooked in a rich and savory Marsala wine sauce, served with mushrooms and herbs.

2. Pollo Piccata: Thinly sliced chicken cutlets cooked in a buttery lemon and caper sauce, served with pasta or potatoes.

3. Pollo Cacciatore: Chicken braised in a rustic tomato, onion, and bell pepper sauce, served with crusty bread or pasta.

4. Pollo Parmigiana: Breaded chicken cutlets topped with tomato sauce, mozzarella, and Parmesan cheese, then baked until golden and bubbling.

These dishes offer different flavors and textures but share the common Italian love for combining poultry with rich sauces, creating unforgettable meals.

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