Pollo alla Contadina

Pollo alla Contadina Recipe - A Delicious Italian Dish

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Pollo alla Contadina is a classic Italian dish that translates to "chicken farmer style." This hearty and flavorful dish features tender chicken pieces cooked with potatoes, mushrooms, onions, and a rich tomato sauce. It's a comforting and satisfying meal that is perfect for a cozy dinner at home.

History

Pollo alla Contadina has its roots in the rustic and traditional cuisine of the Italian countryside. It was originally a simple and economical dish made with ingredients that were readily available to farmers. Over time, the recipe has evolved and been adapted to include a variety of vegetables and seasonings, making it a versatile and delicious meal.

Ingredients

0.25 cup extra-virgin olive oil
1 (2.5 to 3 lb (1.36 kg)) fryer chicken, cut into 8 pieces
salt and pepper
1 cup flour, for dredging
2 baking potatoes, peeled and cut into 0.5 inch dice
1 medium red onion, cut into 0.25 inch dice
0.5 lb (227 g) cremini mushrooms, halved
1 sprig rosemary
0.5 cup tomato paste
1 cup dry white wine
1 bunch italian parsley, chopped to yield 0.25 cup

How to prepare

In a heavy-bottomed skillet, heat the oil until it is almost smoking.
While the oil is heating, season the chicken with salt and pepper. Dredge each piece in the flour and cook in the oil. Work in batches if necessary to avoid overcrowding the pan.
Cook the chicken until it turns golden brown on all sides.
Remove the chicken from the pan and set it aside.
Add the potatoes to the pan and cook for 2 minutes, until they start to brown.
Add the onions and cook for 10 minutes.
Add the mushrooms, rosemary, and tomato paste. Stir to distribute the tomato paste and cook for 10 minutes. Reduce the heat if necessary to avoid burning.
Return the chicken to the pan and add the wine and enough water so that the cooking liquid reaches halfway up the sides of the chicken.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the chicken is cooked through, approximately 20 minutes.
Sprinkle with parsley and serve with the pan juices.

Variations

Add olives or capers for a briny flavor.
Use different types of mushrooms, such as shiitake or oyster mushrooms, for a unique twist.
Substitute chicken thighs or drumsticks for a different texture and flavor.

Cooking Tips & Tricks

Make sure to season the chicken well with salt and pepper before dredging it in flour. This will help to enhance the flavor of the chicken as it cooks.

- Cook the chicken in batches to ensure that it browns evenly and does not become overcrowded in the pan.

- Be sure to stir the tomato paste well into the vegetables to distribute the flavor throughout the dish.

- Adjust the amount of water added to the pan based on how thick you want the sauce to be. Add more water for a thinner sauce, or less for a thicker sauce.

Serving Suggestions

Serve Pollo alla Contadina with crusty bread or over a bed of cooked pasta for a complete meal. Pair it with a side salad or steamed vegetables for added nutrition.

Cooking Techniques

Browning the chicken before adding it back to the pan helps to develop a rich flavor in the dish.

- Simmering the chicken in the sauce allows the flavors to meld together and creates a tender and juicy chicken.

Ingredient Substitutions

Use boneless, skinless chicken breasts for a leaner option.

- Substitute sweet potatoes for a different flavor profile.

- Use vegetable broth instead of water for added depth of flavor.

Make Ahead Tips

Pollo alla Contadina can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Pollo alla Contadina in a shallow bowl or on a platter garnished with fresh parsley for a pop of color. Drizzle with a bit of extra-virgin olive oil before serving for added richness.

Pairing Recommendations

Pair Pollo alla Contadina with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc. A side of garlic bread or roasted vegetables would also complement the dish nicely.

Storage and Reheating Instructions

Store any leftovers of Pollo alla Contadina in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 4g

Fats

- Total Fat: 18g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 28g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Calcium: 6% DV

- Iron: 15% DV

Alergens

Contains wheat (from flour)

Summary

Pollo alla Contadina is a balanced meal that provides a good source of protein, fiber, and essential vitamins and minerals. It is relatively low in calories and fats, making it a healthy option for a satisfying dinner.

Summary

Pollo alla Contadina is a delicious and comforting Italian dish that is perfect for a cozy dinner at home. With tender chicken, potatoes, mushrooms, and a rich tomato sauce, this dish is sure to become a family favorite. Enjoy it with a side of crusty bread or pasta for a complete and satisfying meal.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Pollo alla Contadina. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a wonderful cook, and she always seemed to have a new and delicious recipe up her sleeve.

As I sat at her kitchen table, sipping on a cup of espresso and chatting away, Maria suddenly got up and disappeared into her pantry. When she returned, she had a worn, old recipe card in her hand. She smiled at me mischievously and said, "I think you'll love this one, dear."

I watched intently as she gathered all the ingredients for the dish - chicken, tomatoes, bell peppers, onions, garlic, and a variety of herbs and spices. As she started to cook, the kitchen filled with the most amazing aroma. I couldn't wait to taste the final result.

After a few hours of simmering on the stove, Maria presented me with a steaming plate of Pollo alla Contadina. The chicken was tender and juicy, the sauce rich and flavorful. It was like nothing I had ever tasted before. I savored every bite, savoring the flavors that danced on my taste buds.

Maria chuckled at my delighted expression and said, "This recipe has been passed down in my family for generations. It's a simple dish, but it's always a crowd-pleaser." She then proceeded to tell me the story of how she learned to make Pollo alla Contadina.

Years ago, when Maria was just a young girl, she spent her summers in the countryside with her grandparents. Her grandmother was a talented cook who had a deep love for traditional Italian cuisine. She would spend hours in the kitchen, teaching Maria the secrets of her recipes.

One day, as Maria's grandmother was preparing dinner, she asked Maria to help her make Pollo alla Contadina. Maria watched in awe as her grandmother expertly seasoned the chicken, sautéed the vegetables, and simmered everything together in a rich tomato sauce. The kitchen was filled with the most incredible smells, and Maria couldn't wait to taste the finished dish.

When dinner was finally served, Maria took her first bite of Pollo alla Contadina and was instantly transported back to her childhood summers in the countryside. The flavors were so comforting and familiar, it felt like a warm hug from her grandmother.

From that day on, Maria made Pollo alla Contadina a regular part of her cooking repertoire. She would often invite friends and family over to enjoy the dish, and it always received rave reviews. The recipe became a cherished heirloom, passed down from generation to generation.

As I finished my meal at Maria's kitchen table, I knew that I had to learn how to make Pollo alla Contadina myself. I asked Maria if she would teach me, and she agreed without hesitation. We spent the rest of the afternoon cooking together, laughing and sharing stories as we prepared the dish.

When the time came to taste our creation, I couldn't believe how delicious it was. The flavors were just as I remembered from that first time at Maria's house. It was like a taste of Italy on my plate.

Now, whenever I make Pollo alla Contadina, I think of Maria and her grandmother. I am grateful for their generosity in sharing this wonderful recipe with me. Cooking this dish always brings back fond memories of that warm summer day in Maria's kitchen, and I am reminded of the power of food to connect us to our past.

As I sit here, writing down the recipe for Pollo alla Contadina, I can't help but smile. This dish has become a staple in my own kitchen, and I know that it will continue to be passed down through the generations. It is a reminder of the importance of family, tradition, and the simple pleasures of good food shared with loved ones. And for that, I am forever grateful.