Skip to main content
Epicurious
Cookbooks

Chicken Vedova

By Colette Rossant

2.5

(3)

Recipe information

  • Yield

    Serves 4 to 8

Ingredients

Preparation

  1. In Udine the chicken were free-range, small and scrawny. To make this dish you need poussins, or very small chickens. Cut four 1 1/2-pound chickens in two. Rub the chicken with garlic cloves and then with 2 tablespoons lime juice. Sprinkle the chickens with salt and pepper. Mix 2 tablespoons oregano with 2 tablespoons thyme. Rub the chicken with the herbs and refrigerate for at least 1 hour. Just before broiling, rub the chickens with 2 tablespoons olive oil. Broil the chickens on one side for 8 minutes, turn them, and broil them for another 8 minutes. The broiling time depends on how large the chickens are. Serve the chickens with a salad of watercress.

"Six Foodie Memoirs" reprinted with permission from Return to Paris by Colette Rossant. © 2004 Simon & Schuster
TagsChickenPoultryGarlicRoot VegetableVegetableMainDinnerGluten FreeDairy FreeNut FreeWeeknight Meals5 Ingredients or FewerBroilCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.