Maggiano's Little Italy is an American casual dining restaurant chain specializing in Italian-American cuisine. The company was founded in Chicago's River North neighborhood in 1991 by Rich Melman's Lettuce Entertain You Enterprises (LEYE), and was named after Melman's late partner, Marvin Magid. The concept was acquired by Brinker International, Inc. in August 1995 from Lettuce Entertain You Enterprises. As of June 29, 2011, there are 50 locations throughout 20 states.
Maggiano's menu features both classic and contemporary recipes; pastas, salads, steaks, seafood, regular chef specials, and specialty desserts. Maggiano's offers lunch or dinner, carryout service, delivery, and banquet spaces for special occasions. Meals can be purchased in single-sized portions or as full multi-course family style meals

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Roast Chicken Vesuvio



ROAST CHICKEN VESUVIO
Maggiao's Little Italy Recipe

Ingredients and Preparation: 
Cut in half 5 pieces of Roasted Chicken.  You should end up with 4 pieces of white meat and 6 pieces of dark meat. Heat the skin on the 9 pieces on a griddle to make crisp. Heat and brown on the griddle 10 Vesuvio Potatoes (see recipe below) and 2 portions of Peppers/Onions (see recipe below).  Add 8 oz. of the Appetizer Broth (see recipe below) and 1 oz. Lemon Butter (see recipe below) Heat 1/3 cup Peas in a pasta cooker and rain well. Stack chicken neatly on a platter with white meat on top.  Pour sauce with peppers and onions over chicken.  Arrange potatoes on and around chicken. Pour peas evenly over chicken. Garnish with lemon half.

LEMON BUTTER (1 quart)
1 lb. Unsalted Butter
1 lemon
salt and pepper to taste

Preparation: Place butter in a mixer.  Mix on medium speed for approximately 2 minutes until butter is light and fluffy. Slowly mix in the lemon juice and salt and pepper until thoroughly incorporated.



ROASTED GARLIC
Rough chop Garlic Cloves. Place the garlic cloves on a sheet tray in an even layer. Coat the garlic cloves with oil. Place in a preheated 350 degree oven. Stir the garlic occasionally to evening brown the cloves.  Cook for approximately 25 minutes. Once the garlic is nicely caramelized remove from oven and let cool.


VESUVIO POTATOES 
Preparation for 4 potatoes: Portion the potatoes on a half sheet pan into a 450 degree oven for about 8 minutes until brown and crispy. Separate the potatoes in a pan.

Sauce
1 oz. appetizer broth
1/4 teaspoon fried rosemary
1/4 tablespoon chopped basil
touch of parsley
touch of salt and pepper
1/4 oz. lemon butter
 
Pour sauce into the bottom of a bowl.  Place potatoes neatly into the bowl. Stack perpendicular with length of the bowl. Garnish with 1/2 lemon.


SAUSAGE AND PEPPERS
Ingredients and Preparation: Heat 3 sausage links in a broiler. Heat 2 portions pepper and onions on a griddle.  Add salt and pepper as needed. Pour 2 oz. Appetizer Broth (recipe below) on the bottom of the plate. Place sausage on plate and peppers and onions over the sausage. Garnish with 1/2 oz. shaved Parmesan Cheese and 1 tbs. Parsley

Appetizer Broth (1 quart)
1/2 tablespoons  canola oil
2 tablespoons garlic puree
1 teaspoon dry oregano
1 tablespoon all purpose flour
1 1/4 cup white wine
2 tablespoons chicken base
2/3 quart chicken stock
part of a bay leaf
touch of frozen thyme
1/2 tablespoon mix of salt and pepper
1 teaspoon fresh lemon juice

Preparation: Sweat garlic puree and oregano in house oil. Add flour to form roux. Add wine and bring to a boil.  Reduce by half. Add chicken base, chicken stock, lemon juice, bay leaf, and thyme. Season with salt and pepper and simmer for 10 minutes skimming any fat that rises.  Do not strain.
Cool.

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