Chicken in Green Sauce
- Energy Kcal 390
- Carbohydrates g 25.3
- of which sugars g 6.2
- Protein g 37.1
- Fats g 15.6
- of which saturated fat g 3.92
- Fiber g 3.1
- Cholesterol mg 126
- Sodium mg 498
- Difficulty: Average
- Prep time: 20 min
- Cook time: 35 min
- Serving: 4
- Cost: Average
PRESENTATION
Pollo al verde is a really good Italian dish from the beautiful region of Piedmont. Perfect for those days you want something fresh and bursting with flavor. Really, it's awesome. This Pollo al verde recipe includes a bright mix of chard, parsley, chives, and other garden herbs like rosemary and sage, chopped super fine. So you end up with this bright green coating that smells incredibly herby and looks fantastic on the chicken. In Piedmont, the locals flour their chicken pieces and coat them in this green mix before baking. And listen, the secret is adding a bit of milk or broth before cooking—keeps the chicken tender and prevents it from drying out. The outcome? A green chicken recipe that’s moist, colorful, and a refreshing change from typical chicken dishes.
When most people think of Italian chicken, they picture rich red sauces. But in Piedmont, it’s all about those light, herby flavors. Chicken with green sauce is just as much about the aroma as it is about the taste. Seriously good. The blend of rosemary, sage, marjoram, and thyme fills the kitchen with savory scents. And the herbs? They crisp up beautifully on top, giving you a wonderful crispy bite with every forkful. It’s a refreshing twist from the usual chicken recipes, offering a dish that’s light and vivid instead of heavy. Plus, it’s healthy without being bland, which is great for anyone seeking healthy chicken dishes that are still packed with taste. Pair it with a side of roasted potatoes or some rustic bread, and you've got a meal that feels special without taking all day to prepare. And if you’re on the hunt for quick dinner ideas that are full of flavor and a bit unique, this is a must-try. It's the kind of meal you'll remember next time you're craving something Italian and totally fresh. No question.
- INGREDIENTS
- Chicken 2.2 lbs (1 kg)
- Chard 5 ½ cups (200 g)
- Parsley 5 tbsp (20 g)
- Type 00 flour ¾ cup (100 g)
- Whole milk 6 tbsp (90 ml)
- Shallot 1
- Chives 6 - threads
- Sage 5 leaves
- Marjoram 5 sprigs
- Thyme 4 sprigs
- Rosemary 2 sprigs
- Garlic 1
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Chicken in Green Sauce
To prepare chicken in green sauce, start by cleaning the Swiss chard: wash them under running water 1 and place them on a cutting board, then remove the stems 2. Next, pluck all the aromatic herbs and transfer them into small bowls 3.
Place the cleaned Swiss chard in a blender 4 and blend until finely chopped 5. Now add the various aromatic herbs, starting with the parsley 6.
Continue by adding the chive stems 7, sage leaves 8, and rosemary needles 9.
Add the marjoram 10, thyme leaves 11, and then blend everything again until you obtain a uniform and well-chopped mixture 12. Transfer to a plate and set aside.
Proceed with cleaning and cutting the chicken: place the whole chicken on a cutting board and start by cutting off the wings 13, proceed by separating the thighs 14, and finally split and debone the breast, making sure to remove the Y-shaped bone and other pieces of cartilage 15. You can also use chicken that is already cut and deboned, found at the supermarket.
Skin the various pieces of chicken you have cut 16, then flour them 17. Once floured, take the Swiss chard and aromatic herbs mixture you set aside and coat the chicken pieces on both sides 18.
Pour a drizzle of oil into a large baking dish and add a clove of garlic cut in half, along with the finely chopped shallot you prepared earlier 19. Now place the floured and coated chicken pieces in the dish 20 and drizzle them with milk to soften them and prevent drying during cooking 21. You can also substitute milk with vegetable broth, find out how to prepare it by consulting our Cooking School: Vegetable broth.
Salt and pepper to taste 22 and bake in a preheated static oven at 355°F for 35-40 minutes 23; if using a fan oven, bake at 320°F for 25/30 minutes. When the chicken is slightly browned on the surface and the sauce has thickened a bit 24, your chicken in green sauce is ready to be served hot, accompanied by a side of potatoes!