One of my favorite restaurants in NYC is Pietro’s. I have been going there for years and always order the Chicken Pietro, which in my opinion is one of the best dishes in New York. This is my version and not only does my family think it’s just as delicious as the restaurants, but the rosemary makes the kitchen smell so good!
- 8-10 organic chicken thighs, with or without bone in (skinless, or remove the skin yourself)
- 2 -3 tsp. olive oil
- 2 red onions cut into slivers
- 16 oz sliced mushrooms
- 1 tbsp. rosemary (fresh or dried), ground in a mortar and pestle
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Trim chicken thighs well, removing the skin and as much of the fat as you can. Season both sides of thighs with salt and pepper.
- Heat a large frying pan, and add a little olive oil. In order to keep the chicken from sticking to the pan you need to make sure it’s hot enough before you add the chicken. Test the heat level by flicking a few small drops of water into the pan and if it sizzles and vaporizes immediately your pan is ready for the chicken.
- Put chicken in frying pan and brown very well on both sides. When you place the chicken in the pan do not touch it for a few minutes. Just let it cook and once enough of the chicken has cooked it should turn easily without sticking.
- Once chicken is browned on both sides, remove from frying pan and place in a glass casserole dish and set aside.
- In the same frying pan that you browned the chicken in, sauté the onions for 2-3 minutes. Next, add the mushrooms and sauté for 5-7 minutes more. Mix in the rosemary.
- Put mushroom, onion and rosemary mixture on top of chicken pieces.
- Finally, roast in oven for 35-45 minutes.
- Serve hot with any juice from the dish spooned over the chicken and enjoy!