1 hour and 15 minutes
- 1 chicken
- 1 ½ tablespoons extra virgin olive oil
- 1 onion, medium
- 2 tablespoons butter
- ½ cup dry white wine
- ½ lb canned tomatoes
- 1 bell pepper, green or yellow
- salt and pepper to taste
30 minutes preparation + 45 minutes cooking
Wash and dry the chicken, then divide into 8 pieces.
Peel the pepper, remove the seeds and the white pith. Then slice into small sticks.
Place a sauté pan over medium heat. Add the olive oil and the butter and, as soon as they have melted, add the onion, finely chopped.
Once the onion has become golden, add the chicken and brown it evenly on all sides. Then add the white wine.
Once the wine has evaporated, add the peeled tomatoes and peppers.
Season with salt and pepper and cover the pan. Cook over low heat for 30 minutes.
Chickens didn’t arrive on our dining room tables until relatively recently. Domesticated for the first time over 5,000 years ago in the Indus Valley, they were originally used for fighting and ritual sacrifices.
The troops of Alexander the Great brought chickens to Europe where they were used as food: first their eggs, then their meat.
In Ancient Rome, chicken was considered a prized ingredient for the nobles. In fact, the great Roman chef, Apicius, recorded a number of recipes calling for eggs and chicken.
With the fall of the Roman Empire and the beginning of the Middles Ages, chicken went out of fashion, making way for larger animals. Chicken became popular again around the 15th century, when poultry became the kings of banquet tables.
Beginning in the 17th century, chicken gradually lost is association with the elite, becoming a symbol of the middle class. In the 20th century, intensive animal farming lead to an increase in supply, allowing just about everyone to enjoy chicken.
Academia Barilla: in the center of Italy’s Food Valley
|Certain flavors of the Italian cuisine tradition simply cannot be exported: the incredible flavors spring from the use of local ingredients, from the mastery of the products’ artisans, and from the memory of a taste that goes back in history to its roots.
With Food Tours, Academia Barilla gives you the opportunity to try all of this: we will take you to places that have been producing the best products of Parma for decades.
Other suggested recipes