This week, we welcome Chef Nick Pellegrino from Mangia Nashville for Reservations with Lightning in the Morning! Mangia is an authentic New York Style Italian family dining experience in the heart of Nashville. Nick chats with Adam and Jayson about Mangia’s new fall feast menu, their nightly happy hour and Sunday Supper which features salad, pasta with Sunday sauce, house made meatballs, sausage and zeppole all for $20! Nick also brought a few of their famous meatballs as well as cannolis for our staff to enjoy and shared his recipe for Springer Mountain Farms roasted chicken thighs and grapes!
See the entire menu here. Listen to our complete interview with Chef Nick Pellegrino and see his roasted chicken recipe below.
Click here to listen to the full interview with Mangia Nashville
Roasted Chicken Thighs and Grapes
4 Chicken thighs
6 Cipollini onions pealed and halved
4 Clusters of seedless red grapes
4 Clusters of seedless green grapes
6 Sprigs of fresh Thyme
2 Tablespoons Extra Virgin Olive Oil
Salt and pepper to taste
Preheat oven to 425°F. Gently toss grape clusters, onions, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Transfer to roasting pan. In same bowl, coat chicken with the remaining 1 tablespoon of olive oil. Place thyme sprigs under skin of each thigh. Place chicken in roasting pan. Generously season with sea salt and fresh cracked black pepper. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 160°F and the grapes have shriveled, about 30 minutes. For extra crispy skin, place under broiler for last 5 minutes of cooking time. Transfer chicken to platter. Using slotted spoon, arrange grapes and onions around chicken. Enjoy!
