A juicy Italian frying pan hen recipe for fast night meals

Rooster Quintiliano

Energetic time:15 min

Complete time:25 min

Servings:4

Energetic time:15 min

Complete time:25 min

Servings:4

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For greater than 80 years, Colu Henry’s household has been making hen Quintiliano, a juicy dish with one pan that could be a little candy with caramelized garlic and deeply bitter from balsamic vinegar and pink wine vinegar. Though stuffed with sturdy, highly effective flavors, the final dish finally ends up being softly sharp, or what the Italians name agrodolce – candy and bitter. It is an amazing recipe from Henry’s new ebook, “Colu Cooks: Simple Fancy Meals.”

Henry, a cookbook creator and longtime meals skilled, grew up in Nanuet, a village about an hour north of New York Metropolis. She remembers dinners on sizzling summer season nights on the screened porch and all these weekends the place she helped her grandmother make Sunday sauce for giant household events. However the dish she remembers most was this hen.

“Rooster Quintiliano was not a weekend dish, it was not a vacation dish,” Henry tells me by cellphone from Hudson, NY “However my grandmother handled it like a signature of hers.” Her grandmother, Immaculata (Molly) Ferrara Goodman, who lived with the household, did it just a few instances a month. It was not till Henry was older that she considered asking in regards to the story behind the recipe identify.

Here is how the story goes, so far as Henry is aware of: Luigi Quintiliano and Molly have been each organizers of the Worldwide Women Garment Employees’ Union in New York and anti-fascist activists. After union conferences, they usually made meals collectively, and that was when, someday, Luigi launched Molly to her go-to hen recipe. Molly liked it a lot that it turned a part of her common rotation when she cooked for her household. Finally, presumably after retirement, she named the courtroom after her previous, expensive buddy.

“It was a night dinner and it was on repeat,” Henry says, noting that her grandmother at all times spoke lovingly of her previous buddy Luigi.

Ferrara Goodman turned 102. Her youthful years have been stuffed with activism and union group, whereas she spent a lot of her later years cooking for her household – and instructing a younger Henry prepare dinner her favourite dishes, together with hen Quintiliano. “Once I was rising up, I simply knew I liked her cooking and this hen dish – despite the fact that nobody else appeared to make it besides my nun,” Henry says.

At this time, Henry nonetheless does it a few instances a month. Under is her streamlined recipe. First, sauté a handful of clove of garlic in olive oil. Fish them out, set them apart, after which fry the spicy hen within the oil to style till it browns round. (You need to most likely do that in batches when you’ve got a frying pan that’s lower than 12 inches large.)

How you can prepare dinner hen thighs and quarters – one of the best poultry cuts you should purchase

Then add all of the hen again to the pan together with the garlic and pour in a complete cup of vinegar. Henry requires 1/2 cup of pink wine vinegar and 1/2 cup of balsamic vinegar, however should you solely have one variety, you’ll be able to simply use it. Nevertheless, this isn’t a spot to burst the good, aged, syrupy balsamic. You need to have the ability to let the sauce scale back whereas the hen simmers in it, that manner you at all times find yourself with moist, tender hen.

Henry says her grandmother at all times served this hen on prime of a mattress of rice pilaf, however it could match simply as effectively with polenta or mashed potatoes to assist absorb the sauce.

The sauce is simple to regulate. You possibly can improve it with anchovies or olives or caramelized onions. As soon as I added a tablespoon of honey to convey out the sweetness of the garlic, and I might most likely do this once more.

  • If you don’t eat hen >> do this with fish (you do not want to simmer that lengthy) or forest hen fungi.
  • Boneless skinless thighs boil shortly within the sauce >> however you may as well use boneless, skin-on thighs.
  • Rooster thighs are likely to get very tender within the vinegar sauce >> though you may as well use hen breast. Watch out to not simmer them full time as they’ll prepare dinner sooner.
  • The garlic helps to chop off the sturdy vinegar style >> however strive the identical recipe with halved shallots or sliced ​​onions for a sweeter spin.

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  • 2 pound boned, skinless hen thighs (4 to six)
  • high quality salt
  • Freshly floor black pepper
  • 3 tablespoons olive oil
  • 10 cloves garlic, peeled and crushed
  • 1/2 cup balsamic vinegar
  • 1/2 cup pink wine vinegar
  • 2 sprigs of recent oregano
  • 1/2 cup (3/4 ounce) finely chopped recent flat-leaf parsley
  • Bottled sea salt, akin to Maldon, for serving (non-compulsory)
  • Polenta, rice or mashed potatoes, for serving

Pat the hen dry and season it evenly with salt and pepper.

Warmth the olive oil in a big sauté pan over medium warmth till shiny. Add the garlic cloves and fry, stirring sometimes, till aromatic and beginning to brown, about 2 minutes. Take away the garlic from the pan and put aside.

Use a pair of tongs so as to add 2 to three items of hen to the pan. Prepare dinner till the hen is evenly browned, 3 to 4 minutes on all sides. Reduce within the thickest a part of one thigh to verify it’s now not uncooked within the center. Switch the browned hen to a big plate and repeat with the remaining hen. (The hen is probably not totally cooked at this level, and that is okay.)

Put all of the hen and any collected juice again within the pan. Add balsamic vinegar and pink wine vinegar and convey to a boil. Add the oregano and garlic, cowl the pan and prepare dinner the hen within the sauce till effectively achieved, about 8 minutes.

Cowl the pan, toss the hen within the sauce and proceed to prepare dinner till the sauce is decreased by about half, one other 2 to three minutes. Serve household fashion, sprinkled with parsley and flake salt, with polenta, rice or mashed potatoes subsequent to it.

Per serving (1 1/2 hen thighs and 1/4 cup sauce), primarily based on 4

Energy: 453; Complete fats: 28 g; Saturated fats: 7 g; Ldl cholesterol: 199 mg; Sodium: 346 mg; Carbohydrates: 7 g; Dietary fiber: 0 g; Sugar: 5 g; Protein: 42 g.

This evaluation is an estimate primarily based on out there elements and this preparation. It mustn’t substitute the recommendation of a dietitian or nutritionist.

Tailored from “Colu Cooks: Simple Fancy Meals” by Colu Henry (Abrams, 2022).

Examined by G. Daniela Galarza; e mail inquiries to [email protected].

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Observe this week’s Eat Voraciously recipes:

Monday: pretzel fried hen

Tuesday: Citrus marinated fish tacos

Wednesday: Nice little summer season tomato pizza

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