Chicken Cutlets with Tongue Balsamella
Six thin chicken breast cutlets covered in thick balsamella with finely chopped salted tongue, crumbed and gently fried.
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Chicken Giblets with Celery
A delicate stew of chicken livers, gizzards and traditional poultry morsels, finished with tender celery in lightly thickened tomato-flavoured juices.
Chicken Liver Crostini
Soft small bread slices with a finely chopped chicken liver, mushroom and vegetable topping, finished with lemon.
Chicken Liver and Anchovy Crostini
Fresh soft bread with finely chopped chicken liver, anchovy and butter, gently warmed just before spreading.
Chicken Marengo
Chicken joints browned in butter and oil, braised with white wine and broth, and finished with a little parsley and lemon.
Chicken Pot Pie
Chicken pieces and small onions in a milk-thickened broth under a folded-butter pastry lid.
Chicken Roasted with Prosciutto, Garlic and Fennel
Chicken filled with broad strips of prosciutto, whole garlic cloves, fennel sprigs and peppercorns, then gently roasted in a buttered casserole.
Chicken Soufflé
Finely chopped cooked chicken and Parmesan folded into a thick white sauce with eggs, baked until lightly browned and risen.
Chicken Stewed with Cauliflower, Mushrooms and Peas
Jointed chicken gently stewed with small onions, cauliflower, mushrooms and peas until the meat and vegetables are tender.
Chicken alla Rudinì
Six pieces of young chicken coated in flour, egg and breadcrumbs, then cooked gently in butter and served with lemon.
Chicken and Mushroom Croquettes with Cream Sauce
Fried crumb-coated cooked-chicken croquettes with mushroom and herbs, served with warm cream sauce.
Chicken and Potato Gnocchi in Brodo
Small tender gnocchi made with floury potato, finely minced cooked chicken and Parmesan, served in broth.
Chicken biryani with egg
Chicken Biryani is a savory rice dish that's loaded with spicy marinated chicken.
Chicken in Lemon and Egg Sauce
Chicken joints browned in butter and cooked in broth, then coated with a warm lemon and egg-yolk sauce made from their juices.
Chicken with Marsala
Large chicken joints browned with onion and butter, gently cooked in broth and finished briefly with Marsala in a strained jus.
Chicken, Chicory and Almond Salad
A cool chopped chicken salad with chicory, almond, red pepper and a curry-tarragon dressing.
Chicken-Filled Egg-Dough Parcels in Broth
Thin homemade egg dough folded around cooked chicken and parsley, boiled as small parcels and served in their clear broth.
Chickpea Pita Pockets with Reduced Sherry
Chickpeas and sweet red pepper are sautéed with paprika, then coated in a concentrated dry-sherry reduction. Tuck the warm filling into toasted pita pockets with tomato and natural yogurt.
Chickpea and Artichoke Sauce
Chickpeas cooked from dry are blended with separately boiled artichoke hearts into a substantial sauce. Raw shallot and parsley add bite and freshness, with lemon juice and red wine vinegar providing the acidity.
Chickpea and Aubergine Sauce with Dill
Roasted aubergine and chickpeas cooked from dry are cooled before blending with yogurt and fresh dill. Raw garlic and a generous amount of shallot give the creamy sauce a pronounced onion bite.
Chickpea and Lentil Pita Bites
Drained chickpeas and lentils are folded with pan-cooked lamb, saffron, cucumber, radish and mint. Spoon the mixture onto crisp pita triangles just before serving.
Chickpea and Rice Soup with Tofu
Rice, chickpeas and tofu simmer with ginger, turmeric and onion in a lightly bay-scented broth.
Chickpea and Tomato Rice with Lamb
Lamb and tomato simmer with onion and oregano. Cooked chickpeas, brown rice and pasta are folded in, with lemon wedges served alongside.
Chickpea and Tomato Toasts with Saffron
Chickpeas and partly mashed cannellini beans are folded with ricotta, saffron, tomato and capers. Serve the topping on small crisp toasts.