Chicken gets a bad wrap for being the boring protein choice, but cooked the Italian way, things become a lot more interesting. Guy Grossi’s chicken agrodolce sees Marylands braised in the sweet-and-sour goodness of Sicily’s famous sauce; while Stefano Manfredi’s taps into central Italy with his recipe for Roman-style chicken simmered with tomatoes, capsicums and a lick of white wine.
Seeking pasta? Head to our recipes for chicken brodo with artichoke tortellini, or the rigatoni with chicken ragù and green sauce. You won’t regret it.
Chicken and clove ragù with polenta pasta
Chicken brodo with mushroom and mascarpone tortellini
Chicken with buckwheat and mushroom risotto
Braised chicken with pancetta, borlotti beans and kale
Chicken brodo with artichoke tortellini and spring herbs
Braised white beans with chicken and parmesan
Tuscan chicken liver crostini with rosemary and anchovy (crostini di fegatini)
Rigatoni with chicken ragù and green sauce
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