Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Chicken Cammarrari

Maggiano's Little Italy Recipe

4 chicken quarters (2 breast/wing & 2 leg/thigh)
2 large red bell peppers, 3/4 inch strips
1 large Spanish onion, 3/4 inch strips
6 medium mushrooms, sliced 1/4 inch
1/2 cup chicken broth
1/4 cup frozen peas
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
2 tablespoons olive oil 

Cut each chicken quarter in half, yielding 8 pieces. Toss chicken in olive oil, rosemary, thyme, salt & pepper. Marinate in refrigerator for several hours. Saute peppers and onions in olive oil, season with salt and pepper. Saute mushrooms in olive oil, season with salt and pepper.

In a large, hot saute pan, sear chicken, skin side down first, then turn over until brown on all sides. Place chicken in a roasting pan or on a sheet tray and roast in 375 degree oven until cooked through (about 30 minutes).

In a saute pan, heat chicken broth. Then add peas, peppers, onions and mushrooms. Simmer briefly.

To Serve: Pour chicken broth on the bottom of the serving platter, keeping the vegetables in the pan. Place roasted chicken on platter, mounding high. Garnish top of chicken and around the platter with peppers, mushrooms and onions.

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