Galletti (Gah-let-tee) alle Noci (No-chi) in Italian means Chicken with Nuts, or as I like to call it, Nutty Chicken! As you may or may not be aware, I’ve been on a bit of a chicken tear lately. I know, I know, but chicken is cheap! You must be thinking, “How many ways can she possibly make chicken?” Well, there are a thousand different ways you can prepare chicken. And yes, I might actually try to introduce you to all of them tee hee!
This is another of my favorite Italian chicken recipes for you to try. (I know I say favorite a lot but I simply can not just choose one favorite. There are too many & I wouldn’t want to favor one over the other -LOL. I am after all a foodie & more specifically an Italian foodie to the core.)
There is an amazingly thick, rich complex flavor to the sauce. The Brandy and the milk combine to make the sauce rich & creamy! And the lemon & nutmeg give it a bit of a zing a ling ling. And then when you think you can’t stand any more flavor, there’s that Nutmeg sneaking up on you again, it’s just that little ingredient that packs a big flavor punch!
Fear not, the coveted texture factor was not left out of this recipe. The glorious nuts are the Pièce de résistance to the sauce! The sauce in itself is so scrumptious that you could eat with your spoon, but after a small taste be sure to pour it over the chicken which is so juicy & tender that it literally falls off the bone.
You’ll def want another piece of this chicken! It’s finger licking good!
What you’ll need:
4-6 Chicken Thighs
3.5 tbsp of unsalted butter
1 Lemon – zested & juiced
1/2 cup of Brandy
1 cup of milk
1/2 cup of Almonds – chopped fine
Pinch of Nutmeg
What to do:
Wash & pat your chicken dry. Season with salt and set aside. Heat the butter in your chicken skillet over medium- high heat. When butter is melted, add chicken & brown the thighs on all sides. When the chicken is browned, add in the Brandy & let evaporate. Add in 1/2 of the milk, the chopped nuts & the zest of half of the lemon & a nice big pinch of Nutmeg. Lower the heat, cover & cook 40 minutes. Turning often. Add in the remainder of the milk as liquid levels reduce (adding more than required if necessary). Add in the lemon juice at the very end. Let your chicken rest for a few minutes prior to serving.
If you liked this post, I’d appreciate some share lovin’ *wink wink*, we’ve made it super easy for you, the buttons are right below! Feel free to send as much lovin’ as you’d like! Mwah