Via Italia Dining.com Recipes- Windsor Ontario Italian Restaurants On Erie Street Little Italy


Tuesday, September 07, 2010 Members News Promotions Recipes Map

Via Italia Dining Presents Our Featured Italian Restaurant At Via Italia , Windsor's Little Italy!

Via Italia Dining - Windsor Ontario Little Italy

Spago Ristorante

690 Erie St. East
Windsor, Ontario
(519)252-2233

"THE TRUE TASTE OF ITALY LIVES HERE"! Spago Ristorante is dedicated to providing inspired Italian cusine, which encompasses tradition, quality and purity. Our commitment to provide THE TRUE TASTE OF ITALY has afforded us the recognition as one of CANADA'S BEST. Our wine cellar is second to none as acknowledged by receiving the "AWARD OF EXCELLENCE" by The Wine Spectator. Our Executive Chef Daniele Palanca has been featured on the "FOOD NETWORK" along with the "DISCOVERY CHANNEL". Spago Ristorante also provides you with a before or after meal setting in our piano and wine bar. It has been described as "THE FINAL CREATION TO THE SPAGO ITALIAN EXPERIENCE". Come join us and experience "THE TRUE TASTE OF ITALY".

Do you love to cook? Want to re-create some of the pleasures you’ve experienced at our Via Italia restaurants? Here you will find an incredible selection of recipes from the master chefs of our member restaurants – complete with step-by-step instructions to create your own dining masterpieces.

Via Italia Dining The Finest Italian Recipes Courtesy of Windsor's Little Italy

Chicken Scarpariello

Pollo alla Scarpariello ~ This is another Italian-American dish that translates as "shoemaker's" style chicken, and consists of golden brown, pieces of roasted chicken that are topped with a tasty lemon flavored sauce.

Ingredients
1 (2 1/2 to 3 Pound) Chicken Cut Into Pieces

1 Cup All-Purpose Flour

Salt & Pepper

1 Teaspoon Oregano

4 Tablespoons Olive Oil

3 Cloves Garlic, Peeled & Sliced

1/2 Cup Chopped Onions

1 Sprig Fresh Rosemary

1 Cup Chicken Broth

1/2 Cup White Wine

Juice From 1 Lemon

3 Tablespoons Unsalted, Softened Butter

1 Tablespoon Flour

1/4 Cup Chopped, Fresh Parsley

Directions
Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.

Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.