In Ischia, rabbit is traditionally prepared in the Ischian style, but the Ischian-style Chicken version is perfect for those who cannot or do not wish to eat rabbit for ethical reasons or otherwise.
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A chicken cut into pieces or thighs and drumsticks, some lard, cherry tomatoes, and little else for a dish that practically cooks itself in the pan.
You’ll serve a second course that will make you lick your lips, and make sure to accompany it with slices of bread for a must-have dipping experience thanks to the sauce that forms during cooking.
In Ischia, it is customary to season bucatini with the sauce obtained from the Ischian-style rabbit, and we obviously did it too. The result? Everyone licked their lips.
Why choose chicken instead of rabbit? Simply because it’s much cheaper in our area, and some family members do not like rabbit, so chicken it is.
DID YOU KNOW:
Up here, where the magnifying glass is, you can click on “SEARCH” 🔎, you can write the ingredient that you find in your fridge or pantry, and you will have access to hundreds of recipes featuring your chosen ingredient.
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My advice? Try it, strictly without the chicken skin so the meat absorbs the flavor well, and the sauce gains in taste.
Below, I leave you more delicious recipes to try with chicken, and then let’s go right under the photo to discover how to prepare Ischian-style Chicken!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ischian-style Chicken
- 2.6 lbs chicken (cut into pieces or thighs and drumsticks)
- 4.2 oz lard
- 1 sprig basil
- to taste marjoram
- 1 bunch parsley (fresh)
- 1 tsp oregano (preferably fresh)
- 3.5 oz piccadilly tomatoes
- 1 onion (small)
- 4 cloves garlic
- 2/3 cup white wine
- to taste white wine
- 1.4 oz coarse salt
Preparation of Ischian-style Chicken
To prepare the Ischian-style chicken, first cut the chicken into pieces, then remove the skin and pat it dry with kitchen paper.
Remember that chicken should never be washed as it would spread salmonella all over the kitchen. Also, the cutting board used for chicken should not be used for anything else.
Place the chicken in a bowl that fits well, sprinkle it with coarse salt, and cover it with white wine.
Let it marinate in the fridge for a couple of hours.
Meanwhile, cut the cherry tomatoes in half or into 4 parts if they are large, crush the garlic cloves without peeling them, and chop the herbs.
Chop the lard with a knife and also the onion into coarse pieces and set aside.
Once the rest time is over, drain the chicken from the marinade and pat it dry.
In a large pan with high sides, melt the lard with the crushed whole garlic cloves, then add the chicken.
Brown it on all sides to seal the meat well, then add the chopped herbs.
Once the meat is well browned on all sides over high heat, deglaze with white wine, add the cherry tomatoes and the onion.
Without waiting for the wine to evaporate, cover with a little water and cook the Ischian-style Chicken for another 35 minutes.
Occasionally turn the chicken pieces with a rubber or wooden spatula (so as not to pierce the meat).
At the end of cooking, remove the chicken from the pan and drizzle with some of the cooking sauce, accompanied by slices of bread.
Use the leftover sauce to dress pasta.
How to Store Ischian-style Chicken
You can store it in the refrigerator tightly closed in an airtight container for 2 days.
The sauce can be used immediately to dress pasta cooked while the chicken is cooking or kept in the fridge until the next day.
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