Friday, August 30, 2013

Labor Day Recipe: Fried Chicken with Tuscan Slaw

For this Labor Day, think comfort food! Tuscan Fried Chicken is cooked in small pieces on the bone, coated in a light crust of seasoned flour and egg, with hints of thyme, sage and rosemary. Serve it alongside a fresh Tuscan slaw, with tarragon and and jalepeño. Happy cooking!


Pollo Fritto
From "The Fundamental Techniques of Classic Italian Cuisine" 
by The International Culinary Center with
Cesare Casella and Stephianie Lyness 
Serves 4
  • 1 chicken (about 3 1/2 lbs.) quartered
  • Coarse salt and freshly ground black pepper
  • 3 tbs. lemon juice (from 1 large lemon)
  • Grapeseed or canola oil, for deep-frying
  • 1 1/4 cups all-purpose flour
  • 2 large eggs
  • 4 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 4 sprigs fresh rosemary
  • 4 cloves garlic in the skin, flattened with the heel of the hand
1. Cut your quartered chicken into 10 pieces. Cut through the joints to separate the thighs from the drumsticks. Cut the wing bones off the breast pieces. Cut the remainder of the chicken breasts in half crosswise.
2. Season the chicken pieces in a container with salt and pepper to taste; massage the seasonings into the meat. Rub with 2 tbs. of the lemon juice and marinate for at least 1 hour.
3. Fill a deep pot or deep-fryer with a basket about half way with oil. Heat the oil to 375°F.
4. Place the flour on a plate and season with salt and pepper to taste. Beat the eggs in a bowl.
5. When the oil is hot, dredge the chicken in the flour. Then, starting with the longer-cooking pieces (thighs and drumsticks), dip each piece in the egg and let the excess drip back into the bowl; slide into the hot oil. Working in two batches if necessary, fry regulating the heat to keep the oil at 375°F, until the internal temperature of the chicken registers at 165°F on an instant-read thermometer, 15 to 20 minutes. Add the herbs and garlic during the final 1 to 2 minutes of cooking (be careful not to burn them).
6. Drain the chicken, herbs, and garlic on a rack over a sheet pan or a sheet pan lined with paper towels. Drizzle the chicken with the remaining lemon juice and serve with the fried herbs and garlic.


Tuscan Slaw
From "The Fundamental Techniques of Classic Italian Cuisine" 
by The International Culinary Center with
Cesare Casella and Stephianie Lyness 
Serves 4
  • 1 lb. savoy cabbage, julienned
  • 1 small carrot, grated
  • 1/2 small head radicchio, julienned
  • 2/3 cup sliced fennel bulbs
  • 1 tbs. chopped fresh tarragon
  • 1 tbs finely chopped jalepeño pepper (seeds removed)
  • 1 tbs. red wine vinegar
  • 3 tbs. extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
1. Combine the cabbage, carrots, radicchio, fennel, tarragon, and jalepeño pepper in a large bowl.
2. In a small bowl, whisk together the vinegar and olive oil to create an emulsification. Season to taste with salt and pepper. Just before serving, pour the vinaigrette over the slaw ingredients and toss to coat. Serve with the chicken. 


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