This is a recipe where I am trying to mimic a dish that was made at Capri restaurant in Peekskill, NY. I used to tend bar there, and this became one of my favorite dishes. I do not have the sauce right yet, but will continue to experiment and will update this as I get closer!
Ingredients
2 medium chicken breasts (or a combination of boneless parts), skin removed and cut into 2" chunks
6 hot cherry peppers (green or red), cut into quarters (keep the seeds for more heat)
1 small clove garlic
1 small shallot
1 tablespoon flour
1 1/2 cup chicken stock
3 medium potatoes
2 large carrots
Olive oil
Boil the potatoes and carrots until they are just turning tender; drain and set aside.
In a large hot pan add four tablespoons of olive oil. Add the potatoes and brown on one side. Turn them over and ring them around the outside of the pan, and place in the chicken to brown and cook nearly through. Remove the chicken and potatoes and add a little more oil if necessary. Add the hot peppers and sautee for a few minutes, then add the onions and garlic and just brown. Add the flour and cook for a minute or two, then add the chicken stock and mix well, scraping the good bits off the bottom of the pan. Put the chicken, potatoes and carrots back in and cook for a few minutes to allow the sauce to work its way in.
Serve alone or on top of pasta (angel hair) or sauteed spinach.
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This was one of my favorite dishes from Capri. The missing ingredients...sausage, brown with chicken. Some white wine...pinot grigio works. And..magic - use pickled hot cherry peppers, and a bit of the vinegar they are packed in. The dish should almost be a stew. So I prefer the original (35 years ago) chopped chicken thighs, bone in and skin on. The browning takes longer but the results are worth it. The fatty skin should almost be crackling...the rendered chicken fat also adds a lot of depth.
ReplyDeletethanx for this also my favorite dish at Capri which i am sad to say no longer exists , Loved Luciano!
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