Lunchbreak: Meli Cafe chef Frank Georgacopoulos makes chicken aginarato

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Frank Georgacopoulos

Meli Cafe

301 S. Halsted

540 N. Wells

500 S. Dearborn


Taste of Greektown
August 22 and 23

Chicken Aginarato

4  thinly pounded chicken tenders
1/4 cup artichoke hearts, chopped
1/4 cup blanched asparagus, sliced
1/4 cup roasted red peppers,  julienned
1 Tbs shallot, chopped
1 tsp garlic, chopped
1 tsp capers
3 Tbs vegetable oil
1/2 cup  chicken broth or stock
4 Tbs white wine

Warm saute pan with vegetable oil, add chicken (seasoned with salt and pepper).  Cook on both sides remove. In same pan add a little bit more oil, add shallot, garlic, asparagus, roasted red pepper, artichoke. Deglaze with white wine. Add chicken broth and capers reduce. Add beurre manie (to thicken), (equal parts flour and soft butter) Add chicken back in sauce. Adjust seasoning. Begin platting, with either rice pilaf or whipped potato.

Recipe Courtesy of Executive Chef Frank Georgacopoulos


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