Italians usually look down on hen as a protein, preferring fattier meat reminiscent of pork or beef. The upside of this pickiness is that whereas Italy may not produce plenty of hen recipes, the handful of conventional preparations that do exist should keep a excessive stage of deliciousness as a way to stick round.
We love an excellent Pollo alla Cacciatora, however the reality is that it’s a really regional dish that the majority Italians exterior of Tuscany don’t make. Pollo e Patate, alternatively, is the go-to hen dish all through Italy. It’s easy, very simple to make with nearly no prep, and completely scrumptious!
Watch the Pasta Grammar video:
For this recipe, you have to:
-
3 giant russet potatoes, peeled and cubed
-
4 hen drumsticks, pores and skin on
-
4 hen thighs, pores and skin on
-
4 to five sprigs contemporary rosemary
-
2 cloves garlic, peeled
-
Additional-virgin olive oil
-
Salt
-
Contemporary black pepper
Preheat the oven to 395°F (200°C).
Place the potatoes in a baking pan and nestle the hen drumsticks and thighs amongst them, together with a number of sprigs of rosemary and the garlic cloves. Add a beneficiant drizzle of olive oil, and sprinkle with salt and pepper. Use your fingers to therapeutic massage the oil and seasoning into the hen and potatoes in order that the whole lot is evenly coated.
Cowl the dish with aluminum foil and bake for half-hour. Take away the foil and prepare dinner for an extra half-hour, or till the potatoes are browned and tender. Because the dish cooks uncovered, often stir the potatoes and baste the whole lot within the pan drippings.
Serve scorching, with the hen and potatoes drizzled in loads of pan drippings.
