November 30, 2007

Marco Canora, Chef and Partner at Insieme and Hearth restaurants in NYC has an easy chicken recipe for you and your family to fry up in the kitchen, Tuscan Fried Chicken with Sage.

What makes this recipe unique is that rather than being a thick, crunchy style, it has a much softer, silky texture because it is fried in olive oil. This is a classic in Marco’s family, and a healthier, faster way to make fried chicken.

Adds Marco, "Fry small pieces. The secret to this recipe is cutting the chicken. I cut a thigh in half and a breast in thirds. When the pieces are small, the meat and crust cook in the same, short, time. The chicken doesn’t dry out and the crust doesn’t burn or absorb too much oil. You also wind up with the right ratio of crust to meat. Every bite includes both.”

Procedure:

• Combine the chicken, ¼ cup of olive oil and the sage in a wide shallow bowl or plastic bag. Season the chicken liberally with salt and pepper. Mix to coat the chicken with the oil, herb and seasoning then set aside for about 20 minutes.

• Heat ½ inch of oil in a large high-sided skillet over medium heat. Dust several pieces of chicken with flour starting with smaller boneless and pieces. Shake off the excess then dip the floured chicken in the beaten egg.

• Carefully place the egg-dipped chicken in the skillet. Continue preparing and adding only so many pieces as will easily fit into the pan without crowding. When the first batch of chicken is all in the pan the oil should come about half way up the pieces. Add more if necessary. Adjust the heat so the oil is active--tiny bubbles rise around the chicken--but not so high that it is actively simmering.

• Cook the chicken until the first sides are golden, about 7 minutes. Turn the pieces and continue cooking until each piece is uniformly crisp and golden and the internal juices run clear, about 5 minutes more. Transfer pieces of chicken as they become ready to a plate lined with paper towels to drain. Sprinkle each piece with salt while still warm.

• Repeat in batches, dipping the remaining pieces of chicken in flour and egg then frying. When you begin to fry larger pieces, the drumsticks for example, lower the heat a little and expect to cook each piece closer to 20 minutes in all. Serve the chicken warm or at room temperature.

Serves 8.

Tips from Marco:

1. Make sure to get your oil hot, shimmering but not smoking, and adjust as necessary to keep the chicken sizzling.
2. Add the chicken to the oil a piece at a time, allowing 30 seconds or so between additions. This will prevent the oil from cooling down. Remember to adjust the heat as necessary to maintain a constant temperature.
3. Salt the chicken as it comes out of the pan but let it rest for a few minutes before you serve it. (I prefer to eat this chicken at room temperature.)

In the fall of 2003, Marco Canora and partner Paul Grieco, a fellow Gramercy Tavern alum, opened Hearth Restaurant in Manhattan’s then burgeoning East Village neighborhood. The restaurant earned a positive two-star review from The New York Times and a local following. Considered a downtown dining destination, Hearth offers a modern American menu influenced by Marco’s Italian heritage, along with an unparalleled selection of wine.

In April 2007, Marco and Paul opened Insieme at The Michelangelo hotel. The Italian word for “together,” Insieme features two menus, traditional and contemporary, side-by-side. For the traditional menu, Marco offers classic Italian dishes deeply-rooted in history and family recipes. On the contemporary side, he presents a modern approach to the cuisine of his heritage. With Insieme, Marco and his partner bring their casually elegant style and exacting culinary approach to midtown Manhattan.

Visit Marco Canora on the web @ restaurantinsieme.com.