Servings: two to three.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Remove the backbone by cutting through the ribs.
This was very good. I made it for two. The flavour was wonderful and the chicken was moist. I followed the recipe exactly and had perfect results.
Wow, this recipe absolutely deserves five stars. I was a little hesitant about the cinnamon (not usually a fan in savory dishes), but I think it made all the difference in this recipe. Yum! Strongly recommend. Next time I will serve it with sweet potatoes as a previous reviewer mentioned.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?