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.

To Plate:

Serve the sauce over the chicken. Top it with a drizzle of extra virgin olive oil.

Serves: 4

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)

Alba Seaside Italian Restaurant (Solé on the Ocean) 17315 Collins Ave Sunny Isles, FL 33160 786-923-9305

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