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Mario Batali Simple Italian Food: Recipes from My Two Villages

Cool Chicken Braciole Messinese

Page 178

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Reviews

22nd March 2010

NancyM from Hudson Valley, NY

This recipe is for stuffed, boneless chicken leg quarters. If you have a friendly butcher, have them remove the thigh and drumstick bones, and that will save you a lot of time. The filling has a nice texture with crunchy pine nuts and smooth Pecorino cheese. The Italian salsa-like topping of fresh tomatoes, olives, capers, currants and seasonings really goes well with the chicken and brings fresh, vibrant flavors to the dish. It also makes a nice presentation.

While not a dish that can be whipped up on the average weeknight, my dinner party guests all loved it, and I'll make it again when I have the time to carve up more chicken legs.

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