You Have Reservations with Lightning 100! Today, Jayson sat down with Chef James Wade from Valentino’s Ristorante on West End. Chef Wade brought in his tasty Stracci pasta with roasted Springer Mountain Farms chicken and fresh vegetables. Check out the recipe below.
To brine the chicken:
1 pint water
¼ cup salt
1 tablespoon sugar
Lemon juice
2 sprigs rosemary
2 sprigs thyme
1 pound ice (I measure out a pint of water and put it in ice trays to make a pound of ice.)
Place the water, salt and sugar in a sauce pot and bring to a boil. Remove from heat. Place the ice, lemon juice, rosemary and thyme in a gallon mixing bowl and pour the water, salt and sugar mixture in. Place the chicken in the brine. Refrigerate for at least 15 minutes and as long as 8 hours.
To roast a whole chicken:
Preheat oven to 400 degrees
Remove chicken from the brine and pat dry with paper towels
Place chicken on a roasted rack or broiler pan
Place on the middle shelf of preheated oven and roast until the thighs reach an internal temperature of 165 degrees
For the pasta:
1 tablespoon olive oil
1 shallot diced
1 medium yellow onion diced
1 rib celery diced
1 poblano pepper diced
2 baseball size tomatoes diced
1cup white wine
2 cups chicken stock
1 bunch asparagus, slice thin
1 ½ pounds roasted chicken skin removed, deboned and chopped
½ pound (precooked weight) stracci or your favorite pasta cooked and drained
1 bunch parsley, chopped
1 bunch scallions, sliced
1 teaspoon fresh thyme leaves
2 tablespoons sour cream
1 tablespoon butter
Salt and pepper to taste
In a large sauce pot, heat the oil and sauté the shallot, onion, celery and poblano. Cook until tender about 5 minutes. Add the tomatoes and cook for 5-7 minutes. Add wine and cook until nearly dry. Add the stock, chicken and asparagus, cook until thickened, about 7 minutes. Add the pasta and toss in the sauce. Stir in the herbs. Finish with the sour cream and butter.
