Pollo Alla Florentina

April 16, 2013


I had a little idea while I was sleeping the other night.  I want you all to realize that with a good recipe anyone can make a delicious meal.  Finding the perfect recipe can be a little harder though, so I thought if I showed you the book my recipe came from you could start adding some new cookbooks to your library.  A friend of mine just told me she took one of my recipes and combined it with another recipe she had and made the most phenomenal meal!  I was so excited to hear that, and I told her that’s what I do!  Trust me, many times I copy the recipe verbatim.  When I do this, I make sure to give the other author full credit.  If you take a recipe and change it around to suit your taste, you can call it your own!  When I change it a little I always give the author credit as well.  For instance, this dish was slightly adapted from the cookbook Alvaro’s MAMMA TOSCANA.  Take a little chance the next time you cook, and don’t be scared to give it your own flare!  What’s the worst that can happen?  The dog will eat it:))))

Pollo Alla Florentina
My husband made me quadruple this recipe. I made four whole chickens:)! We had two left over. I suggest doubling for a family.
  • 1 whole chicken, backbone removed and flattened. (Have your butcher do this)
  • ¾ cup olive oil
  • juice of one lemon
  • 1 fresh rosemary sprig
  • 1tbs. chopped fresh Italian parsley
  • 1 dried Anaheim chili pepper
  • salt and freshly ground black pepper
  1. Take the chili pepper and cut stem off and slit down the middle to take the seeds out. This part may make you cough a little so be careful. After the seeds are removed, place the peppers in a hot water bath for 20 minutes to soften them.
  2. While the pepper is softening, prepare the marinade by placing all the rest of the ingredients in a bowl except for the chicken.
  3. When the pepper is soft, drain it and mash it the best you can. If you have a mortar and pestle, this would be a great time to use it. If not, the back of a fork will do fine. After mashed, add the pepper to your marinade.
  4. Place the chicken in a resealable bag (large Ziploc) then add marinade. Seal bag well, making sure to turn bag a couple of times so chicken is well coated. I like to take as much air out of the bag a possible. Place in the fridge for at least an hour but 4 or more hours would be great.
  5. Preheat oven to 400 degrees or light your grill to medium-high.
  6. Place chicken on a flat rack over a baking sheet if Roasting. Cook for 1 hour. If grilling cook for 30 minutes or until chicken is done.



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