Pollo Arrostito con Cavolfiore

(Roasted Chicken with Cauliflower)





1 Lg. Chicken - cut into 4 pieces
1 Med. Cauliflower - florets only & chopped
3 Fillets Anchovies - chopped
4 Cloves Garlic - chopped very fine
1/8 Tsp. Peperoncino flakes - hot
Q. B.      Salt and pepper
1/2 Cup + 2 Tbl. Olive Oil - Extra Virgin

Preparation of the Chicken 

Put  the chicken pieces into a bowl, then add  half of the olive oil, salt and pepper. Mix thoroughly and leave to marinate for 1 hour. 

At the end of this time, place the chicken in a roasting pan and roast for 30-45 minutes at 350 F. or until the juices run clear when the chicken is pierced with a fork.

When the chicken is cool, remove the meat from the bone, and set aside.  (NOTE: If soup may be on your menu in the future the bones may be saved for that eventuality.  They can be frozen if placed in a freezer bag and frozen as soon as possible.)

Preparation of the Cauliflower 

Add 1/4 cup of water to a fry pan large enough to hold all of the ingredients (the cauliflower and the chicken), along with the rest of the olive oil.  Add the cauliflower florets, the parsley, garlic and the anchovies.  Cook for 15 minutes over medium high heat or until all of the water has evaporated.  Add the chicken, and the peperoncino to the pan, and cook on high for 3-4 minutes, stirring frequently.  If necessary add a bit more olive oil ( 2 Tablespoons).

Serve immediately

FrmBottomBar.gif (1768 bytes)

Last Updated on:  08/27/01 11:13:33 PM