cookbooks

No. 134. Pollo Alla Villereccia (chicken) Recipe

Pollo Alla Villereccia, or chicken in the style of Villereccia, is a classic Italian dish that is known for its rich and flavorful sauce. The origin of this recipe can be traced back to the Villereccia region in Italy, where it was traditionally prepared using locally sourced ingredients. Over time, it has become a beloved dish in Italian cuisine, appreciated for its hearty taste and comforting qualities.

Fun fact: The name "Villereccia" comes from the Italian word "villereccio," which means rustic or country-style. This reflects the traditional and homely nature of the dish, as it was often prepared using simple and accessible ingredients found in the countryside.

Now, let's delve into the recipe for Pollo Alla Villereccia No. 134:

Ingredients:
- 1 fowl, cut into quarters
- 3 ounces of butter
- 1 tablespoonful of flour
- 1/2 pint of stock
- Bits of bacon and ham
- 3 boiled mushrooms, sliced
- 1 onion, stuck with 3 cloves
- 2 yolks of eggs
- 2 tablespoonsful of cream
- A squeeze of lemon juice

Instructions:
1. Start by cutting the fowl into quarters. This will allow the chicken to cook more evenly and retain its tenderness.
2. In a large saucepan, melt the butter over medium heat. Once melted, add the flour and mix well to form a roux. Cook the roux until it turns a golden brown color, stirring constantly to avoid burning.
3. Add the chicken quarters to the saucepan and sear them on all sides until they are well browned. This step helps to lock in the flavors and create a nice, caramelized exterior.
4. Pour in the stock and add bits of bacon and ham to intensify the taste of the dish. Also, add the boiled mushrooms and the onion stuck with cloves for added flavor.
5. Allow the chicken to cook in the sauce for about 45 minutes to an hour, or until it is fully cooked and tender. Make sure to skim off any excess grease that rises to the top of the sauce during the cooking process.
6. Once the chicken is cooked, carefully remove it from the saucepan and set it aside. Pass the sauce through a sieve to remove any solids and create a smooth sauce.
7. In a separate bowl, whisk together the egg yolks and cream until well combined.
8. Slowly pour the egg yolk and cream mixture into the sauce while continuously whisking. This will help to thicken the sauce and give it a creamy texture. Be sure to do this off the heat to avoid scrambling the eggs.
9. Finally, add a squeeze of fresh lemon juice to the sauce. The acidity of the lemon juice will enhance the flavors of the dish and add a refreshing touch.
10. Pour the sauce over the cooked chicken quarters, ensuring that they are well coated.

Pollo Alla Villereccia is best served hot, accompanied by your favorite side dishes such as roasted vegetables or creamy mashed potatoes. The velvety sauce and succulent chicken create a harmonious combination that is sure to delight your taste buds.

Similar recipes to Pollo Alla Villereccia include Coq au Vin from French cuisine and Chicken Cacciatore from Italian gastronomy. These dishes also feature chicken cooked in a rich sauce, but each has its unique characteristics and flavors. Coq au Vin, for example, uses red wine as its main sauce base, resulting in a deep and robust flavor profile. Chicken Cacciatore, on the other hand, incorporates tomatoes, bell peppers, and herbs, creating a vibrant and aromatic sauce.

In conclusion, Pollo Alla Villereccia No. 134 is a timeless Italian recipe that showcases the rustic flavors of the Villereccia region. With its tender chicken and creamy, flavorful sauce, this dish is a true culinary delight. Whether enjoyed on a cozy night in or served during a festive gathering, Pollo Alla Villereccia is sure to impress and satisfy all those who taste it.

Vote

1
2
3
4
5

Viewed 1979 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce