Top 15 Italian Chicken Dishes

Pollo con capperi is a traditional dish originating from the Lazio area. The dish is usually made with a combination of a whole chicken, capers, dry white wine, anchovies, garlic, pine nuts, parsley, olive oil, and pepper. The chicken is cut into pieces that are browned in olive oil. White wine is added to the pan and the combination is cooked until the alcohol evaporates. The anchovies, capers, parsley, garlic, and pepper are processed until smooth, and the sauce is then spooned over the chicken pieces. The pan is covered and the dish is cooked for a bit longer with the addition of water to keep everything succulent. The pine nuts are added near the end of cooking and the dish is then served warm.Expand

Though many Italian regions claim their invention of the chicken cacciatora, the true place of its origin is hard to trace. This rustic dish is popular throughout the country and comes in numerous regional varieties. What all of them have in common is the use of chicken cuts, preferably with skin on, which are braised alongside rosemary, garlic, and the choice of either red or white wine and vinegar. The regional additions commonly include root vegetables and tomato sauce in Tuscany, or capers, lemon, and anchovies in Umbria. Regardless of the regional differences, chicken cacciatora is a dish that grew out as a simple, peasant meal, but has evolved into an Italian classic that is easily customized with various additional ingredients. Chicken alla cacciatora is usually served garnished with parsley and accompanied by bread or creamy polenta.Expand

Pollo alla Romana is an old peasant dish originating from Rome. It's made with a combination of chicken pieces, pancetta, onions, garlic, white wine, tomatoes, olive oil, and bell peppers. The meat is simmered with other ingredients until they become tender and create a comforting and rich sauce. This dish is typically slow-cooked – people used to prepare it in the morning, and left it to simmer for a few hours. It was originally invented as a way to use up low-quality meat, wine, and herbs which tenderize the meat and give it flavor. It's recommended to serve the dish with rustic bread on the side.Expand

Pollo alla ‘ncip ‘nciap is a traditional chicken dish originating from the city of Offida in Marche. The dish is made with a combination of chicken, garlic, tomatoes, rosemary, sage, olive oil, and dry white wine. The chicken is cut into pieces, hence the onomatopoeic phrase ‘ncip ‘nciap in the name, which is reminiscent of the sound that a knife makes when the chicken is cut. The chicken pieces are cooked in a casserole dish in olive oil, followed by the addition of white wine, rosemary, sage, garlic, salt, and pepper. The combination is cooked over low heat, and the tomatoes are added near the end of cooking so that the meat gets coated with the sauce. Pollo alla ‘ncip ‘nciap is typically served with a green salad and crusty bread on the side, used for mopping up the juices.Expand

Pollo fritto alla fiorentina is a traditional dish originating from Florence. The dish is usually made with a combination of chicken pieces, olive oil, lemon juice, garlic, parsley, rosemary, eggs, flour, bay leaves, salt, and white pepper. The chicken pieces are marinated in a mixture of oil, lemon juice, parsley, rosemary, bay leaves, garlic cloves, salt, and white pepper. The pieces are drained, dipped in a batter consisting of flour and eggs, and then fried in hot oil until golden. The dish is seasoned with a pinch of salt and garnished with lemon slices and parsley sprigs before it's served piping hot.Expand

Pollo al mattone, also known as "chicken under a brick," is a traditional dish where a spatchcocked (flattened) chicken is cooked under the weight of a brick or heavy skillet. Often, clay or terracotta mattone (lit. brick) is used for this purpose. This method ensures even cooking and crispy skin. The chicken is typically marinated with rosemary, sage, garlic, pepper, salt, and olive oil before being grilled or cooked on a stovetop. Sometimes, red chili pepper is also used for the marinade. The weight helps to press the chicken flat, resulting in a juicy interior and perfectly crisped exterior. This cooking technique is said to originate from Tuscany but is present throughout Italy and is cherished for its simplicity and flavor.Expand

Often regarded as a French dish, chicken Marengo is believed to have been created in honor of Napoleon's victory at the battle of Marengo, Italy in June 1800. According to one of the legends, after the battle, in one of the local country taverns in Marengo, Napoleon was served chicken with mushrooms and crayfish, sautéed in butter and braised in Madeira wine. Napoleon allegedly liked the dish so much that he demanded this new culinary invention called poulet à la Marengo to be prepared after every battle. Over the years, the original recipe had changed while its origins and authenticity have repeatedly been questioned, but one of the oldest versions, though a very basic one, was found in Pellegrino Artusi's cookbook La Scienza in Cucina e l'Arte di Mangiar Bene, published in 1891. Eventually, being a popular fare of northern Italy, pollo alla Marengo became listed as a typical Piedmontese dish by the Italian Academy of Cuisine. Today, chicken Marengo is prepared differently around the world, but in Italy, it is most often found slow-cooked in wine-flavored tomato sauce with the addition of mushrooms and either crayfish or river shrimps, and it is typically served with a sunny-side egg topped over toasted bread.Expand

Pollo al ginepro is a traditional chicken casserole originating from the Aosta Valley. The dish is usually made with a combination of chicken, tomatoes, bacon or lard, onions, celery, juniper berries, red wine, chicken stock, rosemary, sage, parsley, salt, and pepper. The onions, celery, herbs, and juniper berries are cooked in bacon fat or lard until the onions are soft. The wine is poured over the browned chicken pieces and it's cooked until the alcohol evaporates. The blanched, peeled, and chopped tomatoes and stock are added to the pot and stirred. The dish is seasoned with salt and pepper and simmered while being basted with the stock until the chicken is tender. Once done, pollo al ginepro is typically served with polenta or mashed potatoes on the side.Expand

Su caboniscu, or caboniscu ammuttau, is a Sardinian chicken dish from the village of Masullas, designed for the intense summer heat. Unlike traditional stews, this dish is prepared with very few ingredients and is served cold, relying on the natural preservative and aromatic qualities of the wild myrtle plant. The dish is a highlight of the local festival held every June 2nd, celebrated for its refreshing, deeply herbal profile. The recipe begins by boiling a large pot of water (about 5 to 7 liters) infused with a handful of fresh myrtle sprigs. Once the water reaches a boil, rock salt and a whole chicken that has been washed and cut into pieces are added. The chicken is boiled for 40 to 50 minutes until tender. While the meat cooks, a large bowl is prepared with a "bed" of abundant fresh myrtle leaves and berries. The "ammuttau" (smothering) technique is performed as soon as the chicken is ready: the hot pieces are taken directly from the pot, placed in the bowl, sprinkled with more salt, and completely buried under another thick layer of fresh myrtle. As the chicken cools, the residual heat causes the fresh myrtle to release its essential oils, deeply perfuming the meat with a resinous, balsamic scent. This process also allows the dish to remain shelf-stable for 24 to 36 hours outside the refrigerator, a vital feature for historical summer feasts. In Masullas, su caboniscu is traditionally enjoyed cold, paired with binu nieddu (a strong red wine) and pai indorau (bread slices dipped in egg and fried until golden). Expand

Pollo al burro is a classic Italian dish of chicken in butter. The dish usually uses chicken breasts or thighs. These pieces are often pounded to an even thickness for consistent cooking. As the name suggests, butter is a key ingredient in this dish. It's used to both cook and create a rich, flavorful sauce for the chicken. High-quality butter is preferred for its flavor. Simplicity is key, so seasonings typically include salt, pepper, and sometimes herbs like sage, rosemary, or thyme. The chicken is usually pan-fried in butter. This method allows the chicken to develop a golden-brown crust while remaining tender and juicy inside. After cooking the chicken, a simple sauce is often made in the same pan. This might involve deglazing the pan with a bit of white wine, chicken broth, or lemon juice, and then stirring in more butter to create a rich, emulsified sauce. Pollo al burro is often served with a side of vegetables, a simple salad, or over pasta to make it a complete meal.Expand