CookEat Recipe
Chicken alla Rudinì
Six pieces of young chicken coated in flour, egg and breadcrumbs, then cooked gently in butter and served with lemon.
Method
Steps
Step 1
Gather the ingredients: 1 professionally dressed young chicken, about 1 kg, jointed as described below; 1 egg; 15 ml water, about half an eggshell; 30 g plain flour, for a light dusting; 80 g fine dry breadcrumbs; 100 g butter; Salt and black pepper; 1 lemon, cut into wedges.
Step 2
Have the chicken prepared without head, neck, feet or wing tips and divided into six pieces: two wings each with half the breast attached, two whole leg-and-thigh portions and two back pieces. Ask the butcher to remove the thigh bones and wishbone and flatten the back pieces, checking for loose bone fragments. Keep the remaining bones in place and do not rinse the raw chicken.
Step 3
Beat the egg with the water. Dust the chicken lightly with flour, season with salt and pepper and turn in the diluted egg. Cover and refrigerate at 4°C or colder for about 20–30 minutes while preparing the pan and oven. Lift each piece out and coat evenly with breadcrumbs.
Step 4
Heat the oven to 180°C. Melt the 100 g butter in a wide ovenproof sauté pan large enough for the six pieces in one layer. As it begins to sizzle, set the chicken skin-side down briefly, about one minute, then turn the pieces. Cover the pan and transfer to the oven; this provides gentle heat around the covered pan in place of the historical coals above and below.
Step 5
Cook for about 30–45 minutes, checking each piece separately until the thickest meat is at least 74°C away from bone. Lift out smaller pieces when ready and keep hot; continue cooking larger pieces as needed. The coating should be golden and the chicken cooked through. Serve with lemon wedges, noting the remaining bones. For cold serving, divide the pieces into shallow containers and refrigerate within two hours, chill thoroughly and use within 2–3 days. Allow extra chilling time beyond the listed hot-service duration.
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