Easy Italian Recipes

 MAKES 6 SERVINGS

- 1 chicken, about 31/2 Ib (1.75 kg), preferably free range
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper
- 1 tablespoon fresh thyme leaves
- 1 large or 2 small lemon

As with any simple dish, the quality of the ingredients for this classic Tuscan supper must be as superb as possible. Serve this chicken with simple contorno such as Garlic Roasted Potatoes and braised greens. Pour a young red wine, such as Rosso di Montepulciano, or a crisp white, such as Tuscan Chardonnay.

Pat the chicken dry with paper towels. Rub the outside of the chicken with the olive oil, then sprinkle the skin and cavity generously with salt and pepper. Sprinkle the outside of the chicken with the thyme. Place the lemon in the cavity. Tuck the wings behind the back.
Position a rack in the middle of the oven and preheat to 450°F (230°C). Lightly oil a cast iron pan or small roasting pan just large enough to hold the chicken comfortably. Place the chicken, breast side up, in the pan and roast, basting occasionally with the juices, for 30 minutes. Reduce the heat to 400°F (200°C) and continue roasting until it is deep golden brown and the juices run clear when a thigh is pierced with a knife, about 30 minutes longer. An instant-read thermometer inserted into the thickest part of a thigh away from bone should register 170°F (77°C).

Transfer the chicken to a carving board and set the pan aside. Remove the lemon from the cavity and set aside. Loosely tent the chicken with aluminum foil and let rest for 10 minutes.
Using a large spoon, spoon off as much of the fat from the pan juices as possible. When the lemon is cool enough to handle, cut it in half, squeeze the juice into the pan, and discard the spent halves. Add 3 tablespoons water to the pan, piace over high heat, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Cook until reduced by about one-third, about 2 minutes.
Carve the chicken and arrange the pieces on a warmed platter. Spoon the pan juices over the top and serve at once.

Buon appetito !

 MAKES 4 SERVINGS

- 1 chicken, about 3 Ib (1.5 kg), preferably free range, cut finto 8 serving pieces
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, unpeeled
- 1 fresh rosemary sprig,
- 3 inches (7.5 cm) long
- 1 cup (8 fl oz/250 ml) dry red wine such as Barbera
- 1/4 cup (2 fI oz/60 ml) balsamic vinegar

Balsamic vinegar, a specialty of Modena and Reggio Emilia, and red wine color this chicken a deep mahogany as it simmers gently on the stove top. Use a medium-bodied dry red, such as a Barbera from Emilia-Romagna or a Chianti from nearby Tuscany, for the most flavorful result.

Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper. In a large frying pan over medium-high heat, warm the olive oil. Add the chicken and garlic and cook the chicken, turning as needed, until well browned on both sides, about 20 minutes total. Adjust the heat as needed to prevent the garlic from burning.

Tip the pan and spoon off the excess fat. Add the rosemary sprig, wine, and vinegar and bring to a simmer. Reduce the heat to medium, cover, and cook, turning the chicken pieces occasionally, until the chicken is opaque throughout when tested with a knife, about 15 minutes. Transfer the chicken pieces to a warmed platter, cover, and keep warm.

Raise the heat to high, bring the liquid to a boil, and cook until the liquid is reduced and has thickened, creating a flavorful pan sauce. Remove and discard the garlic cloves and the rosemary sprig. Taste and adjust the seasoning.
Spoon the sauce over the chicken and serve at once.

Buon appetito !