There are a couple little tricks we learned at ‘In Tavola‘ cooking school in Florence, Italy on just how to cook chicken. This dish produced chicken that was moist on the inside and beautifully browned on the outside and it is served in a red pepper, balsamic vinegar, rosemary sauce that seasons the meat beautifully.
- 1/2 of a medium sized chicken or you can select chicken pieces if you prefer
- all purpose flour as needed for dredging the chicken pieces
- 30 g butter
- 1/2 inch of oil in the bottom of your skillet
- 1/2 cup balsamic vinegar
- 1 large roasted red pepper, cut into strips
- 1 sprig of fresh rosemary
- salt and pepper to taste
- olive oil as needed
- 1 medium sized red onion, chopped
- As the recipe calls for a roasted red pepper, prepare that first or ahead of time. Preheat the oven to 350ºF (180C) and place the whole washed and dried red pepper onto the baking sheet. Cook it for 20 minutes then remove from the oven and place the roasted pepper into a glass bowl and cover the bowl with a dish or aluminum foil. Once the pepper has cooled down, remove the skin and the seeds and chop it into narrow strips. Put the strips into the bowl, there will be juices in the bowl that you will want to use later.
- The chicken must be washed in cold water and patted dry. If you are using a half a chicken cut into sections and remove the skin. If you are using chicken pieces, then just proceed and remove the skin or you can purchase chicken that is already de-skinned if you like.
- Lightly flour the chicken pieces.
- Melt the butter into the olive oil in the skillet and heat until the oil is hot. Carefully place each chicken piece into the heated oil. Cook without turning until you see the top of each piece of chicken is starting to turn white. At that point use thongs to turn the pieces over. The bottoms should be a dark golden brown when you flip them. Continue cooking until well browned on the other side.
- When the chicken is cooked put the finely chopped onion on top and keep cooking.
- Add salt and pepper to taste.
- Sprinkle on the balsamic vinegar and add the roasted red pepper strips and their juice.
- Add the sprig of rosemary, and stir everything in. Reduce the heat and cook covered for 10 minutes.
- If the mixture begins to dry, all water in small amounts to moisten.
We certainly enjoyed these cooking lessons and making new friends to sit down to dinner with at the end of the evening.