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Chef Dennis Littley makes chicken pepperoni by sautéing peppers, mushrooms, and pepperoni, then building a sauce with chicken broth, marinara, and artichoke juice. He thickens it with a butter-flour roux and finishes with parsley.
Chef Dennis Littley makes chicken pepperoni by sautéing peppers, mushrooms, and pepperoni, then building a sauce with chicken broth, marinara, and artichoke juice. He thickens it with a butter-flour roux and finishes with parsley.
Hi, I'm Chef Dennis Littley, and welcome to my kitchen. Today we're going to be making one of my all-time favorite dishes, chicken pepperoni. Now we're gonna add in some olive oil. Now we can begin cooking. Peppers, mushrooms, and pepperoni. Add a little more olive oil and the chopped garlic. Once the dish is mostly cooked, we're gonna deglaze our pan with a little chicken broth. This will loosen all the tasty bits of food that are stuck to the pan. Marinara sauce or your favorite spaghetti sauce, grated cheese, and artichoke hearts. Don't forget to add a little of the artichoke juice. Allow this to simmer for a few minutes. Which is butter and flour. Push the flour into the butter as best you can. This is a beurre meunier. Now we're gonna add that to the sauce to thicken the sauce. Finish the dish with some chopped parsley, and it's ready to serve.
