Mosca’s Chicken a la Grande
Mosca’s is an Italian roadhouse on the West Bank in New Orleans that dates back to the 40s.
- 3 lb chicken cut into eights (I used 3 lbs that were half chicken thighs, half chicken legs
- 3/4 c olive oil
- 1 tsp salt (I didn’t measure but used less)
- 1 tsp fresh ground black pepper (I probably used less here, too…)
- 6-10 unpeeled garlic cloves mashed (I peeled ‘em).
- 1 tsp [dried] rosemary [or a generous tbs fresh]
- 1 tsp [dried] oregano [or a generous tbs fresh]
- 1/2 cup dry white wine
Adapted from moscasrestaurant.com
1. Heat olive oil in a large skillet [very high] until hot. [Here are two ways you can go wrong: First, you may not have a stove that will go hot enough. A professional kitchen range may be required here. Turn your stove high and don't be afraid of intense heat. But more importantly, you probably don't have a skillet big enough for three pounds of chicken. You really don't-- it's just going to be crowded and not brown and otherwise cook properly. I did this in a 12 inch cast iron skillet and it just worked. Check your's out-- I'll bet it's 10 inches, and if you're doing a whole chicken or what I described, it'll be too crowded, as you'll see. If you have a 10 inch skillet, you need to back off at least 2-3 pieces of chicken I'd guess].
2. Add the chicken pieces (if each chicken piece does not have its own spot where it can lay flat in the oil, you have a skillet that is too small. Period. Don’t crowd the chicken.]
3. Turn the chicken cooking until browned. [If' you've allowed plenty of room for the chicken, it will be brown well. Otherwise not. I'll quit nagging about this issue now]
4. Sprinkle the chicken with salt and pepper. Add the the garlic, rosemary, and oregano and stir thoroughly to distribute the seasonings.
5. Pour the white wine and simmer until the wine is reduced by half. [I really think the wine needs reduced by about 2/3, and think that's what they do at Mosca's].
6. Serve hot with pan drippings.