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  • Chicken with Potatoes

    My friend Paola, a native of Ostuni, shared her grandmother’s recipe for meat and potatoes with me. This recipe can also be made with lamb—see the variation (see recipe). If you are preparing the dish with chicken (see photo), it is very important to use free-range chicken, which has more flavor. As Paola says, the secret is in how well you rub the ingredients into the chicken and potatoes, and the best tools to use are your hands. The dish is simple to make and perfect for entertaining, as you can assemble it ahead of time and pop it in the oven when your guests arrive. You’ll be able to enjoy your guests’ company while preparing a meal everyone is sure to love.

    YIELD: 4 SERVINGS
    • 3 free-range chicken legs, skin on
    • 3 free-range chicken thighs, skin on, halved
    • Juice of ½ lemon
    • 4 medium Yukon Gold potatoes, peeled and cut into strips
    • ½ cup (118 mL) extra virgin olive oil
    • ½ cup (118 mL) dry white wine
    • ½ cup (118 mL) grated pecorino cheese
    • Salt, to taste

    1. Preheat the oven to 400°F (200°C).

    2. Place the chicken pieces in a large bowl of water. Add the lemon juice. Let sit for 30 minutes. Wash the chicken well, drain it, and pat it dry.

    3. In a baking dish, combine the chicken, potatoes, oil, and wine. Sprinkle with the pecorino cheese and salt. Using your hands, mix together all the ingredients, making sure to rub the oil, salt, and pecorino cheese into the chicken and potatoes.

    4. Bake, uncovered, for 1 hour and 15 minutes. Serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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