Fagottini di pollo means “little chicken bundles”—and that’s what these are. Boneless chicken thighs are slightly flattened, wrapped around a savory vegetable pestata, and kept in shape with a strip of bacon and a toothpick. They’re braised in a big skillet, and finally topped with cheese and baked briefly, to get a crisp gratinato topping. You will love fagottini di pollo, I am sure! You will also see why these make a great party dish, since they’re convenient for a buffet. You can braise them largely in advance—in fact, the flavor improves with resting. Then set them on baking pans, sauced and topped with grated cheese; refrigerate if necessary. When you are ready to serve, simply put the pan in the hot oven to heat them and create the crunchy gratinato effect. Be flexible forming your bundles, since chickens vary in size greatly. If the thighs are small, make more bundles per serving and adjust the stuffing amount and the cooking time accordingly. What to serve with fagottini di pollo? Since they have such a nice sauce, I recommend polenta, Riso alla Lombarda (page 43), Riso e Salvia (page 42), or just plain mashed potatoes.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.