Foodie Friday Recipe: Bocconcini di Pollo al Limone

By Sally Roberts Pasquali

Bocconcini di pollo al limone is something I was introduced to in Italy and now make about a few times a year, or whenever I happen to remember it.

Bocconcini are basically "little bites," or nuggets, if you will. I was introduced to chicken cooked this way in Italy, which is crazy because in comparison to Americans, Italians eat very little chicken. Very little.

Now, I am not a chef, but I can manage my way around a kitchen. This recipe is on the "very simple" side of the difficulty scale and has such great flavor. It's a wonderful change of pace from the regular ol' grilled chicken and veggies.

Let me cut to the chase...here is the recipe:

1. Dice an onion and sauté in olive oil. I grate in the rind of one lemon and 2 cloves of garlic a few minutes into the onion cooking.
2. Take whatever pieces of chicken you want – I had a bunch of tenders that I cut up into "bocconcini" size pieces, and dredge in flour. No egg or water necessary.
3. Once the onion becomes translucent, add the floured chicken bites and stir around a little bit. Add salt and pepper "quanto basta" which basically means "until enough" or "however much it takes". :) I also add some fresh rosemary here.
4. Add the juice from one whole lemon. Add about one cup of water or broth. Stir it up a little bit.
5. Cover and let cook about 10 minutes on medium heat, stirring every once in a while.

We enjoyed it with some roasted brussel sprouts with pancetta, but it would be divine with some lemony asparagus and a fresh butter lettuce salad as well.

Buon appetito!