In addition to creating an employee relief fund, chef Mario Carbone gives out his signature chicken recipe to prepare a restaurant-quality meal from the comfort of your kitchen.
Amid the temporary closure of his eponymous restaurant, chef and restaurateur Mario Carbone shares the recipe of his signature chicken massimo for others to recreate at home. Chicken massimo encompasses the essence of Italian-American cuisine with a balsamic glaze and artichoke soubise. The dish is a favorite at Carbone, a Greenwich eatery that pays homage to mid-20th century New York restaurants while incorporating modern culinary cues.
To keep the team afloat during the closure, Major Food Group, the hospitality company behind Carbone and 20 other restaurants, created an employee relief fund for patrons to show appreciation for the restaurants' staff with financial support. MFG founders Carbone, Rich Torrisi and Jeff Zalaznick will match all donations.
Despite its dining room closure, Carbone continues to offer delivery of a few popular dishes, such as Mario’s meatballs and veal parmesan, on Caviar. Carbone’s chicken massimo isn’t currently available for delivery, but you can enjoy it at home by following the recipe.
4 cups balsamic glaze
1 cup chicken stock
1 tablespoon sugar
1 onion, sliced
6 artichoke hearts, sliced (frozen are OK)
2 tablespoons olive oil
1 dash salt
1 tablespoon butter
2 chicken breasts
2 tablespoons vegetable oil
Freshly grated parmesan
For the balsamic glaze
1. Bring all ingredients to a summer
2. Allow to reduce until there are approximately 2 cups remaining, about 20 to 30 minutes
For the artichoke soubise
1. In a sauté pan, heat olive oil
2. Sauté artichokes, onion and salt for 10 to 15 minutes until soft and translucent
3. Add butter to finish
4. While soubise is cooking, prep the chicken
For the chicken
1. Preheat oven to 400 degrees F
2. In an oven proof sauté chicken until golden crust forms, approximately five minutes
3. Add balsamic glaze to chicken and baste several times. Place in oven
4. Continue basting every 2 minutes to form a coating over the chicken for 10 to 12 minutes
5. Remove chicken from oven and grate Parmesan cheese over the top
6. Give it a generous coating and place under broiler until golden brown
Photography by: Portrait by Brandon Schulman | dish photo by Noah Fecks/courtesy of Major Food Group | recipe by Major Food Group