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Pollo al Mattone Recipe

Pollo al Mattone

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Average Rating:

Total Reviews: 41

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  • on February 22, 2010

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    Love the game hens. The marinade really came through. The only thing that didn't happen is brown skin. I will try to brown the skin tomorrow when I reheat the second hen, also will make rice for the wonderful gravy. To start mine off I sauteed mushrooms and shallots, and then followed the rest of the recipe. Thanks

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  • on February 19, 2010

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    Made this exactly as written and it is a winner! Excellent moist bird. I served with homemade spinach pasta and roasted cherry tomatoes. A great date night dinner (even though I've been married 36 years.

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  • on February 15, 2010

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    My hat off to you Chef Anne! I followed your recipe almost to the tee. I added a small amount of grated ginger to the marinade. I have not had such a delightful meal in a while. As a single entity, sometimes it's not cost effective to cook a large meal. However, this was definetly worth the time and effort. Thank you, keep those recipes coming and I'll live in the kitchen!

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  • on February 14, 2010

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    Tried this recipe and loved it. Chicken came out really good and moist... and delicious too. I experimented with the combination of fat, white wine and chicken broth. Put the pan with chicken fat in high heat. Added white wine to deglaze the pan. Then added carrots, celery, mushrooms, bell peper. Let them cook together for 3 maybe 4 minutes. Added a can of roasted tomatoes. Cooked them for a couple of minutes before I added the chicken stock. Let them cook in reduced heat for 5 - 6 minutes. Topped chicken with sauce and served with grean beans. Turned out to be delicious. Will make it again.

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  • on February 13, 2010

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    Does anyone have a tip for making this recipe for 4-6 people? Not sure about the logistics.

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  • on November 29, 2009

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    Wonderful take on the original, and another great dish you can could in well under an hour (not counting prep/marinating time!!!

    To expand the basic recipe and make a delicious, hearty gravy to ladle over the 1/2 game hens and a side of mashed potatoes, follow the basic recipe until when you pull the saute pan out of the oven, and while the game hens are cooking, dice 1 medium shallot and slice a 1/2 cup of fresh mushrooms.

    Prior to adding the dry white wine in the basic recipe, add ALL remnants of the marinade from the bowl you marinated the game hens in, the diced shallot and the 1/2 cup of mush rooms to the saute pan, and saute about 3 minutes.

    Then add the 3/4 cup of dry white wine (recipe called for 1/2 and reduce by half.

    Then add 1/3 cup chicken stock (recipe called for 3/4 and again reduce by half.

    While the last reduction is going on, dissolve 1 heaping tablespoon corn starch in 1/3 cup water.

    Once the stock has reduced, SLOWLY add the corn starch slurry just a bit at a time until the liquid remaining reaches your favorite gravy consistancy - you probably won't add it all.

    Spoon the shallot/mushroom gravy over the game hens and sides of mahed potatoes.

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  • on October 10, 2009

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    I made this recipe a few weeks ago, it came great, full of flavors and the chicken was just perfect, I did not use the cumin because my husband does not like it, but it still came our finger licking good. I will make it again tomorrow for my daughter and son-in-law to try it I know they will love it as much as we do.
    Thanks Anne I love your show, wish that it will more often.

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  • on June 20, 2009

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    Outstanding flavors! I used 2 small chickens, both about 2.5 lbs. each and marinated overnight. Browned them first on the stove, then 30 minutes (exactly in the oven and the chicks were cooked to perfection. Next time, though, I'll brown a little longer and cook 25 minutes in the oven. I needed more jus, so I used WAY more wine -- about 2/3 of a bottle, and probably an ounce or 2 more of stock--it was good, good, good! Also, I only had cumin powder--I gave it a light toast in a dry pan and it worked fine. Definitely a keeper!

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  • on June 13, 2009

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    The smell is awesome. My family is not so thrilled..Garlic never really thrills them much to my dismay! I do have a picky bunch, however, I am hoping they will feel differently once it has been completely prepared.

    I also really enjoy Anne. She is light and lively and most certainly a breath of fresh air! I don't like that she is only 1x per week either, but I do look forward to that 1x each week!

    Will let y'all know how it tastes in a little while!

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  • on June 10, 2009

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    I love to cook cornish game hens and this recipe was delicious and easy to prepare. I will definitely make this again and again. As always, thanks Anne. As for the review by "Karen"...please give me a break! As a courtesy to others, please review a recipe only if you have prepared it. Making comments on a phrase a chef uses while taping a show is not a review of a recipe! I guess you being the TV personality that you are has the right to do that!

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