Spezzatino di Pollo in Bianco

Name: Spezzatino di Pollo in Bianco (Light Chicken Casserole)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 4 garlic cloves, unpeeled; 2 zucchini, cut into thick chunks; 5 tablespoons dry white wine; 4 medium parboiled potatoes, cubed; sea salt and freshly ground black pepper; 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary; 2 carrots, cut into small chunks; 1¾ lb lean chicken meat, boned and neatly cubed; ½ cup extra virgin olive oil

Light Chicken Casserole

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

This is a very light dish, quick and easy to make without too many frills. I quite like the way the zucchini almost goes completely pulpy, forming a kind of sauce. Adapted from an original recipe by the famous Neapolitan chef Fabrizio Carola.

Ingredients

1¾ lb lean chicken meat, boned and neatly cubed
½ cup extra virgin olive oil
1

Europe
Italy
Naples
Stew
Mediterranean
Gluten-free

Method

Preheat the oven to 350°F. Carefully trim all the chicken. Heat the olive oil in a large, flameproof casserole dish. Add the chicken and cook over a high heat, sprinkling it with the rosemary, garlic cloves, and salt and pepper until sealed and browned all over.