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
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
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 April
Like fattoush salad and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Lamington Cupcakes
An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.