Tag Archives: chicken

Roasted Chicken with Potatoes, English Peas, and Bacon Lardon by Chef Vincenzo Betulia, The French, Naples, Florida

Posted on March 15, 2021 by Fred Bollaci

Chef Vincenzo Betulia’s Roasted chicken with potatoes, English peas and Bacon Lardon from his restaurant The French Brasserie Rustique. Recipe by Vincenzo Betulia, photo by Michael Caronchi. Chef Vincenzo and his restaurants were among the top 100 nationwide featured in … Continue reading →

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Fettuccine con Pollo alla Padella (Pasta with Chicken in the Pan or Skillet) from La Grotta Ristorante in Atlanta, GA

Posted on March 11, 2021 by Fred Bollaci

  La Grotta has been the #1 Italian restaurant in Atlanta since 1978, and is one of the 100 excellent restaurants featured in my first book, “The Restaurant Diet, How to Eat Out Every Night and Still Lose Weight.” It … Continue reading →

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Recipe: Michael’s on East’s Famous Bowtie Chicken Pasta (Sarasota, FL)

Posted on November 1, 2017 by Fred Bollaci

  Recipe and photo courtesy of Michael’s on East, Sarasota, FL. Bowtie Chicken Pasta This is a hearty dish, good for cooler weather in the autumn. I list suggestions on how you may lighten this up to enjoy at home. … Continue reading →

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Recipe: Pollo con Salvia e Prosciutto Roasted Sage Chicken Stuffed with de Parma Prosciutto & Aged Fontina Cheese, Cherry Tomatoes, Wild Mushrooms & Cannellini Beans, Topped with Crispy Capers by Michael’s on East (Sarasota, FL)

Posted on October 1, 2017 by Fred Bollaci

Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East. Pollo con Salvia e Prosciutto Roasted Sage Chicken Stuffed with de Parma Prosciutto & Aged Fontina Cheese, Cherry Tomatoes, Wild Mushrooms & Cannellini Beans, Topped with Crispy Capers For … Continue reading →

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The Golden Palate: Bistro Jeanty’s “Coq au Vin” (Chicken with Wine), Yountville, CA (Napa Valley)

Posted on April 26, 2017 by Fred Bollaci

INGREDIENTS 2 large yellow onions, peeled and diced€“ 3 shallots, peeled and diced 8 cloves garlic, peeled and roughly chopped 3 sprigs parsley — 2 bay leaves — 5 branches thyme€“ 1 1/2 bottles good quality Merlot or Red Zinfandel … Continue reading →

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