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Meet at the Mulb

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Below is the recipe for Roast Chicken with Pancetta and Olives.  We also included a  Creamy Orzo recipe for you to try.

Drop by Mulberry Street restaurant in Manchester (themulb.com) to try some of their delicious dishes.

Roast Chicken with Pancetta and Olives

Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.

Ingredients

2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks’ note, below)

1/4 cup extra-virgin olive oil

1 1/2 tablespoons chopped thyme

1 tablespoon chopped rosemary

1 tablespoon fine sea salt

1/2 to 1 teaspoon hot red-pepper flakes

10 garlic cloves, peeled

2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces

1 cup dry white wine

24 oil-cured black olives

Preparation

Preheat oven to 450°F with rack in middle.

Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine and olives over chicken and turn oven down to 300. Roast 20 25  minutes more. Let stand for 10 minutes. Serve with sauce.

Creamy orzo(orzotto)

1  pound orzo

3 Tablespoons olive oil

2 shallots minced

3 garlic cloves minced

1/3 Cup white wine

6 cups chicken stock

¼ cup heavy cream

¼ cup romano or parmesan cheese

S & p to taste

Heat chicken stock in a sauce pan. In a large sauté pan medium high, heat olive oil. Add shallots, sauté for 2-3 minutes. Add garlic, sauté 1 minute.

Add orzo and sauté until slightly toasted. Deglaze with white wine and reduce until almost gone. Turn heat down to medium.

Laddle about 1 cup of chicken stock into pan with orzo, cook until it is mostly absorbed add more chicken stock. Keep adding chicken stock until orzo is tender but not over cooked, about 8 minutes.

When orzo is tender, add heavy cream cook until incorporated, add cheese and s and p to taste.

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