The Connection Warren-Watchung Edition April/May 2017

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Dining Out PAGE 59
Directions:
Nona’s Chicken
By: Rosemary Scoleri Paisano's Restaurant
Ingredients:
4 chicken breasts with ribcage
(leave skin on)
1-1/2 tablespoons Kosher salt
2 teaspoons ground black pepper
1-1/2 teaspoons paprika
2 red onions - sliced thin
(about 1/8 inch)
4 cloves garlic - sliced thin
1/4 cup Italian flat parsley -
chopped
2 lemons - juiced
1 cup dry white wine, such as
Pinot Grigio
12 oil-cured Italian black olives
Preheat the oven to 375° F.
Wash the chicken breasts and pat
dry. Place the chicken in a roasting
pan rib-side up. Season chicken
with salt, pepper and paprika to
taste and bake for 25 minutes.
Turn chicken breasts, breast side
up season with salt, pepper and
paprika to taste. Add sliced onions
and garlic to the pan and bake
25 minutes.
Juice lemons, chop parsley add to
roasting pan with white wine and
olive. Mix gently, bake for an addi-
tional 25 minutes. Remove from
oven and let rest for 5 minutes.
Serve with rice or risotto.
Rosemary
Prep: 20 minutes
Cook: 1 hr, 15 min
Servings: 4
You can substitute or add your favorite chicken parts for
this recipe. But for full flavor, cook chicken with skin-on
and bone-in. Skin can be removed after cooking.
This recipe has been passed down thru 3 generations. I hope you
enjoy it as much as my family has enjoyed this delicious meal!Buon Appetito!