Looks incredibly delicious, no? It’s the cover art for the September 2009 issue of Bon Appetit. The recipe has graciously been provided by Sfoglia, a restaurant in on Lexington Ave in New York City.
I checked their menu; currently, a Chicken al Mattone dinner entree runs $24. Thats $24, plus a drink, add the tip, and a plane ticket to NYC… yep thats not quite in my budget at the moment. Instead, I’ve recently acquired the ingredients and am preparing the chicken for a whopping $5. Thats $5 for 4 servings mind you… though my family is a little wary that a 4.5 lb chicken will feed 4 people. We shall see.
I’ve been wanting to prepare this chicken as soon as I got my latest copy of Bon Appetit. Especially since my family gives me a hard time for watching the food network/reading food magazines and never making the things I see. In my defense, my work schedule does not give me a lot of opportunities to cook dinner (I’m physically not at home around what normal people would consider dinner hours). So part of my staycation* adventure is making this lovely dish. The mildly gruesome element will be butterflying the chicken. Which means removing the backbone. I really don’t like dissecting food of any kind, but chicken bones especially freak me out… especially the little vertebrates. Just thinking about it is giving me the heebee geebees a little. But I’m determined to power through. The chicken is marinating overnight. Photos of my actual creation to follow.
*Staycation: taking a vacation w/o actually going anywhere. As a general rule, I dont like these redicious contractions. But it is what it is.