Every few months I receive this little magazine called La Cucina Italiana. It is the only food magazine that I get throughout the year. I adore the recipes and stories that they have in their magazine. It makes me feel to be back in Italy. I love it because there is so much about the Italian culture in the magazine as well. Things that may not come up on a day to day basis with my husband, but it helps me to learn new stuff all the time about customs with food. Such as certain ways dishes are prepared or why they have certain celebrations in Italy or which is the best wine that is compatible with a certain meal. Informative things like that. 
What I love even more is that this magazine also gives culture history about certain regions in Italy. In Italy, it is divided up into regions not states. There is an article about Easter Monday or Pasquetta (little Easter) and what the custom is in the Puglia Region. The picture for this dish called l’agnello di pasquetta or Little Easter Lamb was so intriguing to me that I was immediately sucked in. I knew I had to replicate this dish in some way. I have never cooked with Lamb so I decided to just use the ingredients I had on hand and go for it. It was so great to make and so easy, I feel like I barely did any work to pull this dinner out of the oven and serve.
You won’t find the original recipe online unless you have a log in for the magazine but this issue and the magazine are totally worth going out and picking up a copy. You will find this recipe on page 29.
Reading this issue makes me curious as to what kinds of traditions you all have for Easter? Do you celebrate it? Do you do anything special for the day after? Do you have any specific food you absolutely have to have? So let me know, lets chat! I would love to hear what you will be doing as well!
EASTER CHICKEN
recipe adapted from La Cucina Italiana magazine page 29.
YIELDS: 4 servings
PREP TIME: 10 minutes
COOK TIME: 1 hour and 30 minutes
TOTAL TIME: 1 hour and 40 minutes
Ingredients:
1/4 cup olive oil
3 green onions, chopped (using all of the green and white on the onion)
8 chicken thighs
salt
pepper
1 1/3 cup white wine
3 large brown eggs
1 cup mild sharp cheese, shredded
3 cups frozen mixed vegetables, unthawed
2 teaspoons dried parsley
Directions:
1. Heat oven to 375° degrees, placing rack in the middle.
2. Using a dutch oven or an oven resistant pot, heat oil on medium heat. Then add onion and cook till softened.
3. Season chicken with salt and pepper.
4. Pull out the onion from the oil and reserve it in a dish and add the chicken. Brown on both sides for about 5 minutes on each side.
5. Pull out the chicken and add it to the onions. Remove oil from pan and discard it.
6. Add 1/3 of white wine to pot. Stir to release the bits from the bottom of pan. Return chicken and onion to pan. Add remaining wine.
7. Simmer for about 5 minutes.
8. Place lid on pot or foil and put into oven for 30 minutes.
9. In the meantime whisk together egg and cheese. Remove pot from oven Add mixed vegetables first, then add egg mixture.
10. Place lid or foil back on and return for 15 minutes to oven. After 15 minutes is done, uncover and let the top brown for 10 minutes.
11. Remove from oven, sprinkle with parsley, cool and ENJOY!
