From the menu of: Sugo Restaurant

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From the menu of: Sugo Restaurant

From the menu of … Sugo Restaurant, 10305 Medlock Bridge Road, Johns Creek. 770-817-8000, www.sugorestaurant.com.

Q: My husband loves the chicken cacciatore at Sugo. Will they share the recipe? — Robyn Ricci Sheridan, Alpharetta

A: Since the early 1900s, four generations of the Castellucci family have worked in the restaurant industry. Federico Castelluci II is a longtime restaurateur, opening Sugo in 2003 with his oldest son, Federico III, and his wife Nancy. Mr. C, as the senior Federico is known, wrote down his recipe just for our readers.

At the restaurant, the chicken is served with grilled peppers, mild Italian sausage and over the pasta of your choice. In the photo, it’s served with ravioli.

Sugo’s Chicken Cacciatore

1 (28-ounce) can whole San Marzano tomatoes

1 1/2 cups chicken stock

1/2 cup extra virgin olive oil

2 celery ribs, diced

2 carrots, diced

1 onion, diced

2 teaspoons Lawry’s Seasoned Salt

2 teaspoons Italian seasoning

5 bay leaves

Leaves from 2 sprigs rosemary

1/2 pound cremini mushrooms, roughly chopped

2 sprigs fresh oregano

2 sprigs fresh thyme

2 sprigs fresh mint

8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)

2 tomatoes, sliced

1 tablespoon honey

Fresh basil leaves, for garnish

Preheat oven to 350 degrees. Place a 9-by-12-inch roasting pan with 2-inch sides inside a rimmed baking sheet.

In a large bowl, combine tomatoes, chicken stock, olive oil, celery, carrots, onion, seasoned salt, Italian seasoning, bay leaves and rosemary. Pour into prepared baking dish. Distribute mushrooms across tomato mixture, then top with oregano, thyme and mint. Arrange chicken thighs in one layer over tomato mixture, skin side up. Arrange sliced tomatoes over chicken and drizzle with honey. Cover dish with foil and bake 1 1/2 hours or until chicken is falling off the bone. Uncover and remove skin from chicken thighs. Discard chicken skin, bay leaves and herb sprigs. Arrange chicken over pasta of your choice and spoon vegetables over all. Add grilled peppers and Italian sausage if desired. Serves: 4

Per serving: 521 calories (percent of calories from fat, 60), 23 grams protein, 30 grams carbohydrates, 3 grams fiber, 36 grams fat (6 grams saturated), 66 milligrams cholesterol, 2,020 milligrams sodium.

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