Chicken and chicory

This idea came to me because I had leftover chicory from the night before and I wanted to cook the chicken in a different way from the usual cutlet it came out a quick and tasty dinner!

Chicory is one of those "scavenger" vegetables of the intestine, with a quick and effective setting against abdominal swelling, and it is precisely because of its properties as a neutralizer of toxins that I decided to cook it for a bitter and tasty second course: chicken in a pan with chicory. They prepare quickly and are tasty. Just be careful to cook the chicory well so that it does not become too hard. As for the chicken, I advise you to choose the leg, easy to cut and cook.

Chicken with chicory or other vegetables sautéed in a pan are a classic interregional dish. It is found practically throughout Italy, although it is typical in particular of the Central and Southern regions with different vegetables: with chicory in Lazio, with friarielli in Campania, with turnips in Calabria and Tuscany, with turnip greens in Puglia and so on. It is a recipe often considered typical of Rome. But this is only because of the presence of chicory, which is notoriously highly valued in the capital. In fact, chicken with chicory sautéed in a pan are easily found in many other regions, starting with Abruzzo, Umbria, Marche and Tuscany. In general, chicory is quickly blanched before cooking in a pan. It is a procedure that is fine for those who prefer a more tender and less bitter chicory. However, it is not a necessary procedure. In my opinion it is indeed counterproductive, precisely because it makes the chicory lose its special texture and part of the flavor. Much better to wash it and clean it well, break it up, removing all the hard stems, and cook it directly in the pan.

Ingredients

1 leg of chicken

250 gr of chicory

pecorino cheese to taste

flour to taste for flouring the strips

salt to taste

extra virgin olive oil to taste

Preparation 

In a deep dish, arrange the flour and begin to flour your chicken leg, placing it all together in another deep dish. When you have floured it all, add another little flour and mix it all together. Meanwhile, heat the oil in a non-stick pan and when it is hot, pour, the chicken leg in, cooking it first on one side and then on the other; Add salt. When you have cooked it, put it back in the hot pan and add the chicory the pecorino cheese in abundance if you like and mix everything well. When the chicken leg is nice and creamy together with chicory and pecorino cheese, turn off the heat and serve.

A real goodness!