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Simple and delicious, chicken babi is perfect as a main course


Chicken babi

If you are looking for a quick second course of meat, there is nothing better than chicken babi. Here’s how to prepare it with the original recipe.

This typical Piedmontese recipe is very particular as well as little known outside the regional borders . Already from the name, pollo alla babi, one can guess its peasant origin: babi in fact, in the local dialect, means toad . So what will a toad ever have to do with chicken? This original recipe owes its name to the custom of cutting the chicken in half on the breast side, just as it is usual to do with brick or deviled chicken, and then cook it in a pan.

Making chicken babi fast is really simple and just a few ingredients are needed. The best way to bring it to the table is with a side of potato salad and a green salad . We served it for a family dinner, but if you want informal occasions as well as close friends and relatives, they are perfect for showing off this typical product. Are you curious to find out how to prepare it?

Chicken babi
Chicken babi

How to prepare the recipe for chicken babi

  1. First, get a whole chicken and divide it in half on the breast side.
  2. Place it on a cutting board and beat it with a meat mallet until it is slightly flattened . Then massage it on both sides with salt and pepper.
  3. In a pan, heat half a glass of extra virgin olive oil and, once hot, brown the chicken on both sides for about 15 minutes.
  4. Then lower the heat, add a peeled clove of garlic and a sprig of rosemary and continue cooking for the next 30 minutes .
  5. Drain the chicken from the cooking liquid and serve immediately.

We also recommend that you try our brick chicken recipe, as simple as it is delicious. You will discover that a simple and poor ingredient can become the protagonist of your table!

storage

The leftover chicken can be kept in the refrigerator for 2-3 days , well covered with plastic wrap. If it gets too dry, you can add it as an ingredient to your salads.


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