Next time you go to Florence, do yourself a favor, stop by Trattoria Sostanza, and order their butter chicken. The restaurant's been open for a ser...
Next time you go to Florence, do yourself a favor, stop by Trattoria Sostanza, and order their butter chicken. The restaurant's been open for a seriously long time – going on 150 years – so clearly they know a thing or two when it comes to cooking.
The food is traditionally Tuscan – read: rustic and straightforward – but their butter chicken is what they're known for. After a trip there, my family was determined to figure out how to make the recipe at home and this is the technique we came up with, which we've been cooking for years – at least when we can't make it to Florence itself.
(I like to use this Parmigiano Reggiano cream butter)
can use rice flour to make it gluten free
smashed
halved
for garnish (optional)
Heat the oven to 400°F and arrange a rack in the middle. Heat the olive oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium heat. Meanwhile, season the chicken with salt and freshly ground black pepper then dredge in flour and shake off the excess. When the butter foams, add the chicken, skin-side down, and cook until skin is golden, about 5 to 8 minutes.
Flip the chicken, skin-side up, then add the garlic cloves then transfer the pan to the oven and let it cook until the chicken is cooked through, about 10 minutes. Return the pan to the stovetop and cook over medium heat until the butter is brown, about 3 to 5 minutes more. Serve with a squeeze of lemon and, if desired, some fresh parsley.
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