The Chef & Owner: Ralph Pagano The Restaurant: Alba Seaside Italian Restaurant (Solé on the Ocean) The Dish: Chicken Scarpiello
1 each 4 pound chicken, cut into 8 pieces all purpose flour, as needed (seasoned with salt, pepper, onion powder and garlic powder 4 Tbs. of extra virgin olive oil 1 Tbs. of garlic, chopped 1 Tb.s of shallots, chopped 2 pounds hot Italian sausage, removed from casing and diced into 1/4 inch 2 cups of mushrooms, sliced 1 1/2 cup of white wine 1 1/2 cup of veal stock combined with chicken stock 1 Tbs. of fresh parsley, chopped 1 Tbs. of fresh rosemary, chopped 1/2 cup of cherry peppers, chopped 2 Tbs. of butter 1 Tbs. of lemon zest
Method of Preparation:
-Begin by marinating the chicken. At the restaurant, they prepare a marinade consisting of basil, parsley, garlic, shallots, onion and extra virgin olive oil, cooked and blended together. Let the chicken marinate for about fours in the refrigerator.
-Then, coat the chicken in all purpose flour. You can season the flour with salt, pepper, onion powder and garlic powder.
-Sear the chicken in a hot pan with oil.
-Then, finish cooking the chicken in a 375 degree oven.
-In the meantime, prepare a sauce. In a hot pan with a little oil sauté garlic, shallot, italian sausage, roasted mushrooms and pour in a little white wine. Let it reduce.
-Next, pour in a combination of veal and chicken stock.
-After, place the cooked chicken back in the pan and add parsley, rosemary, hot cherry peppers, butter and lemon zest.
Serve the sauce over the chicken. Top it with a drizzle of extra virgin olive oil.
Serving Suggestion: Ginny Rodgers
Take a printed copy of the recipe and receive the house signature AFFOGATO and dessert platter. Chef Ralph will serve it up himself! (Valid one month from the air date)