{"id":30070,"date":"2021-04-30T18:42:12","date_gmt":"2021-04-30T16:42:12","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=30070"},"modified":"2025-09-23T15:26:15","modified_gmt":"2025-09-23T13:26:15","slug":"chicken-in-the-pan-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/chicken-in-the-pan-recipe\/","title":{"rendered":"Chicken in the pan with red peppers. And Sunday lunches, according to the season"},"content":{"rendered":"

Chicken in the pan, with or without peppers, whatever colors you want, but the brilliant red is an invitation to sit at the<\/span> table, was the dish that replaced roast chicken when it was too hot to turn on the oven or when Grandma was in a bit of a hurry.<\/span><\/p>\n

In terms of flavor and texture, it is reminiscent of roast chicken, just as juicy and tender, but it cooks on the stove.<\/span><\/p>\n

In my childhood home, it was a Sunday dish.<\/span><\/p>\n

Much more so than today, certain foods were once reserved for festive occasions or, indeed, Sunday lunch; both were a feast of flavors that we children eagerly awaited, excited by the aromas that whetted our appetite from early morning.<\/span><\/p>\n

Through the food shared at the table, identical for everyone, we celebrated the feast day and the family gathering.<\/span><\/strong><\/p>\n

The <\/span>azdore<\/span><\/em> cooked the finest traditional dishes, choosing each item on the menu according to the season. Especially on Sundays, lunch included a first course, a second course, a side dish, and dessert.<\/span><\/p>\n

The menus changed according to the seasons<\/span><\/strong><\/h4>\n

Until late spring, the kitchen was the warmest, most fragrant, and noisiest room in the house.<\/span><\/p>\n

But with the arrival of summer, everything changed.<\/span><\/p>\n

Steaming soup tureens were replaced by large baking dishes of strozzapreti pasta with meat sauce or tagliatelle topped with fish or vegetable sauces. Summer roasts replaced winter ones, opting for shorter cooking times and meat that was delicious even when served cold, flavored by aromas more suited to the cold season. <\/span><\/p>\n

Even the <\/span>side dishes<\/span><\/a><\/strong> changed. From cooked vegetables, often enriched with b\u00e9chamel sauce or grated Parmesan cheese and butter, nonna preferred fresh and simple salads.<\/span><\/p>\n

Also desserts followed the seasons. Semifreddi, macedonia with gelato or custard, zuppa inglese, and zuccotto were the <\/span>desserts<\/span><\/a><\/strong> at the end of a meal, while simple, dry, or filled doughnuts were the desserts for breakfast and merende.<\/span><\/p>\n

I cherish this memory.<\/span><\/strong><\/p>\n

When I woke up, the kitchen was already up and running, and it smelled wonderful. In fact, when I went in for breakfast in the summer, I found the curtains already closed to keep out the heat. The silence and dim light concealed the work done by the Azdora, who, taking advantage of the cool early morning hours, had already put away the dishes from Sunday lunch.<\/span><\/strong><\/p>\n

Chicken in the pan (with peppers)<\/span><\/strong><\/h4>\n

One of my favorite dishes since childhood is roast <\/span>chicken<\/a><\/strong> with potatoes.<\/span><\/p>\n

That may be why I have a special love for the chicken in the pan that my grandmother used to make in so many different ways.<\/span><\/p>\n

Sometimes she cooked it <\/span>in pieces and deboned it, but always with the skin on, to speed up the cooking<\/span><\/strong>. She added only olive oil, butter flakes, a few sprigs of rosemary, and two cloves of garlic, which she then removed.<\/span><\/p>\n

Other times, she prepared the pan differently, using seasonal vegetables such as potatoes, peppers, or zucchini (which ended up almost like a cream) that she placed on top of the chicken pieces, which she cooked over low heat with the pan covered.<\/span><\/p>\n

For me, the combination of chicken and peppers remains unsurpassed.<\/span><\/strong><\/p>\n

When she removed the lid, the aroma was irresistible. I don’t remember ever having to be asked twice to come to the table.<\/span><\/p>\n

Here on the blog, I share recipes and memories. On my <\/span>Instagram profile<\/span><\/a><\/strong>, you can follow the preparation step by step by watching the video recipes.<\/span><\/p>\n

Notes on preparing chicken in the pan<\/span><\/h4>\n