Delightfully Different Chicken Spitzad Spezzatino


UPDATE: i just tried to make was delicious but i managed to make it look a mess. Only try this if you know how to make it properly(fried chicken makers probably could) or dont care what it looks like. In fact i would suggest making it for 1 person before you show it to any family member lol. Or don't make it at all! I mean what i did was UGLY. yummy..but ugly. I dont think i got the hang of the sauce. I just found this recipe at which shares old family Italian recipes. they kindly allow copying of them :) This sounds so delicious, a combination of baked chicken in a crust, and roast chicken with lemon sauce. Have the butcher cut the pieces into 2 or 3 inch sections through the bone if you don't want to do it yourself. Dark meat would keep it the moistest but breasts work as well. They suggest soaking the chicken in lightly salted ice water for a half hour first.

Recipe From

Provided by MarraMamba

Time 1h30m

Yield 4 serving(s)

Categories Chicken


  • Step One: roast the chicken.
  • If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
  • Step Two: coat and finish the spitzad.
  • In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
  • Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
  • You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
  • Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.

Delightfully Different Chicken Spitzad (Spezzatino) image

Number Of Ingredients: 5


  • 3 lbs chicken, cut up 3 inch pieces, bone-in
  • 3 large eggs, well beaten
  • 1/3 cup fresh lemon juice
  • salt and pepper
  • 1 sprig fresh rosemary (optional)


A chicken stew based on the traditional Italian stew but changed to accommodate low-carb, primal, or diabetic-friendly diets.

Recipe From

Provided by Lora

Time 1h10m

Yield 6

Categories Soups, Stews and Chili Recipes,Stews,Chicken


  • Heat oil in a large pot over medium-low heat. Add pancetta; cook, stirring occasionally, until golden and crispy, about 10 minutes. Transfer pancetta to a bowl with a slotted spoon; cover and set aside.
  • Stir red bell peppers, onion, garlic, and salt into the same pot. Cook and stir, scraping up the bits from the bottom of the pan, until softened, about 5 minutes. Stir black pepper, basil, thyme, and bay leaf into the pot. Add chicken stock and tomato paste; stir well to combine.
  • Nestle chicken breasts into the pot, submerging them in the stock. Increase heat to medium and bring to a low boil. Reduce heat and simmer stew until chicken is cooked through, stirring occasionally, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
  • Pull chicken out of the pot and let cool until easily handled, about 10 minutes. Stir artichokes into the stew. Shred or cut up chicken into small pieces and return to pot. Simmer stew until chicken pieces are heated through, about 5 minutes. Ladle into bowls and garnish with pancetta.

Chance's Chicken Spezzatino image

Number Of Ingredients: 14


  • 3 tablespoons olive oil
  • 8 ounces pancetta bacon, diced
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons coarse kosher salt, or to taste
  • 1 tablespoon ground black pepper, or to taste
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • 1 (32 ounce) carton low-sodium chicken broth
  • 3 ounces tomato paste
  • 4 large boneless, skinless chicken breasts
  • 2 (14 ounce) cans artichoke hearts, drained and chopped


This Italian stew makes a great, filling, healthy supper. Serve with biscuits to dip in. Adapted from Everyday Italian by Giada De Laurentiis.

Recipe From

Provided by Karamia

Time 50m

Yield 4-6 serving(s)

Categories Stew


  • Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
  • Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
  • Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
  • Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
  • Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
  • Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
  • Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
  • Serve with biscuits for dunking and enjoy!

Giada's Chicken Spezzatino (stew) image

Number Of Ingredients: 14


  • 2 tablespoons olive oil
  • 2 celery ribs, chopped
  • 1 carrot, peeled and chopped
  • 1 small onion, chopped
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon fresh ground pepper, plus more to taste
  • 14 1/2 ounces chopped tomatoes, undrained
  • 14 ounces reduced-sodium chicken broth
  • 1/2 cup fresh basil leaf, torn
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 2 chicken breasts, with ribs (about 1 1/2 lbs)
  • 15 ounces kidney beans, rinsed and drained


Recipe From

Yield 4-6 servings

Categories Soup/Stew,Chicken,Stew,Low Fat,Low Sodium


  • 1.) Heat oil in Dutch oven over medium heat. Add carrot and onion; saute until softened (~5 mins). Stir in tomato with juice, broth, tomato paste, basil and bay leaf. Submerge chicken in the mixture. 2.) Bring to a boil. Reduce heat and simmer until chicken is cooked through (~25 mins). Transfer chicken to a cutting board; discard bay leaf. Add beans and simmer until slightly thickened (~10 mins). 3.) Discard skin and bones from chicken; cut into small pieces and return to stew. Bring to a simmer. Season with salt and pepper to taste. Serving size: 1/2-3/4 c. with pasta/bread.

Number Of Ingredients: 10


  • 2 Tblsp extra virgin olive oil
  • 1 carrot, peeled and chopped
  • 1 sm. onion, chopped
  • 1 14 oz. can low sodium diced tomatoes
  • 1 14 oz. can low sodium chicken broth
  • 1/2 c. fresh basil, chopped
  • 1 Tblsp tomato paste
  • 1 bay leaf
  • 2 chicken breasts on the bone (~1.5 lb.)
  • 1 15 oz. can red kidney beans, drained and rinsed


Recipe From

Provided by eaglezfan6


  • Brown the veal cubes well in a little olive oil. Add the green peppers; mix and cook slowly. In another pan, saute onions and garlic lightly. Mix in the tomato puree and sugar and add to the first pan. Add the sliced mushrooms draining off liquid, if using canned. Cook slowly, stirring frequently, until the meat is done, about 20-25 minutes. Season to taste. Serve on italian rolls or over pasta.

Spezzato Recipe - (3/5) image

Number Of Ingredients: 10


  • 2 to 3 lbs veal cubes
  • olive oil
  • 2 green peppers, chopped
  • 3 to 4 large onions sliced thin
  • 2 cloves fresh garlic, minced
  • 1 28oz can tomato puree
  • 1 tbsp sugar
  • 1 small can mushrooms
  • salt and pepper to taste
  • Red pepper flakes, optional to taste


This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" and (adapted from the 1956 edition of the "Betty Crocker" cookbook). This chicken and biscuits recipe is different in that the chicken is baked and topped with peach halves and served with biscuits and gravy on the side. It is not the familiar version of chicken pulled off the bone in gravy, which is served over biscuits. I have not cooked this yet but decided to post this recipe for safe-keeping. It sounds like delicious, rich comfort food that could be enjoyed on a chilly day.

Recipe From

Provided by MarthaStewartWanabe

Time 1h15m

Yield 4 serving(s)

Categories Chicken


  • Chicken:.
  • Heat oven to 425°F.
  • In a paper bag, mix flour, salt, pepper and paprika.
  • Place shortening and butter in a 13 x 9-inch oblong pan and set in oven to melt.
  • Shake three-four pieces of chicken at a time in paper bag to coat thoroughly; reserve dredging mixture.
  • Place chicken, skin side down, in a single layer in hot shortening/butter mixture.
  • Bake for 45 minutes, then turn.
  • Biscuits:.
  • Meanwhile, make dough for biscuits. Sift together 2 cups flour, baking powder and salt.
  • Add shortening and milk and cut in finely.
  • Round up on a lightly floured cloth-covered board.
  • Knead lightly (about 30 seconds).
  • Roll or pat out to 1/4-inch thickness.
  • Cut into biscuits.
  • Assembly:.
  • Drain peach halves and place a whole clove in each.
  • After turning chicken, push to one end in pan.
  • Place biscuits in a single layer on the other end of the pan.
  • Place peach halves on chicken.
  • Bake for another 15 minutes or until biscuits are lightly browned and chicken is tender.
  • To Make Gravy:.
  • Remove chicken, peaches and biscuits to serving platter.
  • Add 2 tbs. flour (reserved from dredging mixture) to pan drippings.
  • Bring to a boil.
  • Add about 1 1/2 cups milk and boil for one minute.

Different Chicken and Biscuits image

Number Of Ingredients: 15


  • 1 cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons paprika
  • 1/4 cup shortening
  • 1/4 cup butter
  • 1 roasting chicken, cut up (or four bone-in breasts or thighs)
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup milk
  • 1 (24 1/2 ounce) can peaches, halved (use halved yellow cling peaches in light syrup)
  • clove, whole
  • 1 1/2 cups milk (or as needed)


Kind of Chicken Piccata meets Persia. The chicken is seasoned with a lemon caper sauce and served over a fluffy bed of couscous. This is a quick, easy, and tasty dish. Perfect for "What do I do with this chicken scenario."

Recipe From

Provided by Dawn399

Time 25m

Yield 3-4 serving(s)

Categories Chicken Breast


  • In a medium sauce pan, combine 1 1/2 cups water, spice package from couscous, and 2 TBL.
  • of butter.
  • Heat to a boil.
  • Add couscous, cover and set aside.
  • Put salt, and flour in a large ziplock bag and shake to mix ingredients.
  • Add chicken and shake to coat.
  • In a medium saute pan melt 2 TBL.
  • of butter and and cook chicken until golden brown, do not turn chicken while cooking.
  • Now turn chicken and add capers, lemon juice, 1 TBL.
  • of butter and 1/4 cup water.
  • Cook 2-3 minutes until sauce starts to thicken.
  • Serve over couscous.

Something Different Chicken image

Number Of Ingredients: 8


  • 1 3/4 cups water (divided)
  • 1 (5 5/8 ounce) box of flavored couscous (I prefer Toasted Pine Nut Flavor or Parmesan)
  • 5 tablespoons butter, divided
  • 4 tablespoons flour
  • 1 teaspoon seasoning salt
  • 1 lb boneless chicken cutlet (usually 3 cutlets)
  • 1 tablespoon capers
  • 1/2 lemon, juice of (@ 1 TBL.)

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