When visiting New York the first time I wanted to see myself if the Italian food was as good as advertised. I checked with the hotel I was staying in near Times Square and they advised me to go to Leone's in the theater district. The place was started by Mama Leone with just 20 seats and eventually grew to 1,500 seats.
I asked the waiter for the
signature dish of the day and he surprised me 20 minutes later with the famed chicken dish. Over the years I prepared the dish myself and although I never received the recipe, I managed to prepare it almost as good and had the dish a couple of more times when visiting NYC.
- 2 fresh spring chicken (2-27frac12; lb each)
- ¼ cup olive oil
- 2 oz salted pork, diced
- ¼ cup butter
- ½ lb yellow onions, peeled and diced
- 2 chicken livers and 2 gizzards, chopped fine
- 2 garlic cloves, mashed
- 1 tsp fresh rosemary
- 10 fresh parsley sprigs, leaves only
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- 4 medium-sized ripe tomatoes, chopped
- 1 Tbsp tomato paste
- Parmesan cheese
- Parsley, chopped for garnish
- Cut each chicken into 4 pieces.
- Combine oil, salted pork and butter into a large pot, heat on medium. Add onions and brown slowly.
- Add the chicken pieces and chopped livers and gizzards; and brown for 10-12 minutes.
- Chop garlic, rosemary and parsley together; and add to the chicken, season with salt and pepper; stir well. Cook for 5 minutes.
- Add tomatoes and tomato paste and cook slowly on medium-low for 30 minutes.
- Check for doneness and adjust seasoning with salt and pepper as needed.
- Place chicken on your favorite cooked pasta on a warmed platter, spoon sauce over the top. Sprinkle Parmesan cheese and parsley over dish.