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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Louie's Chicken and Basta Recipe

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This recipe for Louie's Chicken and Basta is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Louie’s Chicken and Basta

2-3lbs split broiler or pick of the chicken, chicken pieces
1-2 sticks of butter
1 lb linguine or vermicelli pasta
Salt, pepper garlic powder,
Directions:
Directions:
Preheat Broiler to high. Rinse and pat dry chicken pieces.
In a large metal or glass rectangle pan, place chicken pieces
in pan, skin side up. Sprinkle salt, pepper and garlic powder over all chicken pieces.
Generously, dab tbsps of butter on chicken. Place pan in broiler in middle of rack. Broil from 30 minutes, checking after 15 minutes.Flip chicken over and add additional dabs of butter and season. Broil for another 30 minutes.While chicken is broiling, add salt to a large pot of water. Bring to a boil.Flip chicken back to skin side up and continue to broil on low for 15-30 until all juices are clear and chicken is done.

Turn off broiler, add pasta to rapidly boiling water, cook until al dente (10-12 inutes). Reserve 2 cups of pasta water, drain pasta. Remove chicken from pan and place in a serving bowl. Return drain basta to broiler pan, mix with juices, add pasta water as needed to pan.

Serve with Parmesan cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1-1/2 hours
Personal Notes:
Personal Notes:
Louie taught Gilda this receipt when they came home from their honeymoon in 1949. It's been a family favorite ever since!

 

 

 

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