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Seival Cuveluseppe Recipe

Name: Rodizio Grill Brazilian Steakhouse Maple Groves Seival CUVELUSEPPE Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 6 pieces boneless skin-on chicken thighs; 3 tbsp extra-virgin olive oil; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup all-purpose flour; 2 tbsp unsalted butter; 1 cup yellow onion, finely diced; 4 cloves garlic cloves, minced; 1 cup carrot, peeled and diced; 2 stalks celery stalks, diced; 4 fillets anchovy fillets, finely chopped; 2 tbsp tomato paste; 28 oz crushed tomatoes (canned); 1 cup dry white wine; 1 cup low-sodium chicken stock; 1 tsp brown sugar; 3 sprigs fresh thyme springs; 1 leaf bay leaf; 2 tbsp capers, rinsed; 3 oz green olives, pitted and halved (Kalamata or Castelvetrano); 3 tbsp unsalted butter (softened); 2 tbsp flat-leaf parsley, finely chopped; 1 tsp lemon zest; 1 clove garlic, very finely minced; 2 tbsp freshly chopped parsley; 1 to taste fresh lemon wedges; 6 servings crusty bread or polenta

Inspired by Rodizio Grill Brazilian Steakhouse Maple Grove

Time1h 10m

Serves6

Make Seival Cuveluseppe Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seival Cuveluseppe — Main Components

6 pieces boneless skin-on chicken thighs

3 tbsp extra-virgin olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

1 cup 00 bread flour

Seival Cuveluseppe — Savory Tomato-Wine Braise

2 tbsp Unsalted butter

1 cup yellow onion, finely diced

4 cloves Garlic cloves, minced

1 cup carrot, peeled and diced

2 stalks celery stalks, diced

4 fillets anchovy fillets, finely chopped

2 tbsp tomato paste

28 oz crushed tomatoes (canned)

1 cup dry white wine

1 cup low-sodium chicken stock

1 tsp Brown sugar

3 sprigs fresh thyme springs

1 leaf bay leaf

2 tbsp capers, rinsed

3 oz green olives, pitted and halved (Kalamata or Castelvetrano)

Seival Cuveluseppe — Herb-Garlic Butter Finish

3 tbsp unsalted butter (softened)

2 tbsp flat-leaf parsley, finely chopped

1 tsp Lemon zest

1 clove garlic, very finely minced

Seival Cuveluseppe — To Serve

2 tbsp freshly chopped parsley

1 to taste fresh lemon wedges

6 servings crusty bread or polenta

Method

Seival Cuveluseppe — Main Components

Prepare and season chicken

Pat chicken thighs dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Lightly dredge each thigh in the all-purpose flour, shaking off excess.

Brown the chicken

Heat 2 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, place chicken thighs skin-side down and sear 5–6 minutes until skin is deep golden and crisp. Flip and sear the other side 2 minutes. Transfer browned thighs to a plate and set aside. Add remaining 1 tbsp olive oil if pan looks dry.

Seival Cuveluseppe — Savory Tomato-Wine Braise

Sweat aromatics

Reduce heat to medium. Add 2 tbsp butter to the same pan; when melted, add diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add chopped anchovies and minced garlic and cook 1 minute more until fragrant.

Build the braise

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 3 minutes. Add crushed tomatoes, chicken stock, brown sugar, thyme sprigs and bay leaf. Stir to combine and bring to a gentle simmer.

Combine and braise

Return the seared chicken thighs to the pan, nestling them skin-side up into the sauce. Scatter capers and halved olives around the chicken. Cover the pan partially with a lid (leave a small gap) and simmer gently over low heat for 25–30 minutes, or until chicken registers 165°F (74°C) and is tender. Taste the sauce and adjust seasoning with remaining 1/2 tsp kosher salt and additional pepper if needed.

Seival Cuveluseppe — Herb-Garlic Butter Finish

Finish with herb butter

While chicken finishes cooking, mix 3 tbsp softened butter with chopped parsley, lemon zest and the very finely minced garlic to make herb-garlic butter. When chicken is cooked, remove pan from heat and spoon 1 tbsp of the herb butter over each thigh so it melts into the sauce and skin.

Rest briefly

Let the chicken rest in the covered pan off heat 5 minutes to allow flavors to meld and butter to finish melting into the braise.

Seival Cuveluseppe — To Serve

Plate and garnish

Spoon generous amounts of the tomato-wine braise onto warmed plates or over slices of crusty bread or polenta. Place a chicken thigh atop each portion. Spoon extra sauce, capers and olives around each piece. Garnish with 2 tbsp freshly chopped parsley and a lemon wedge per serving. Serve immediately.

Leftovers: Refrigerate cooled chicken and sauce in an airtight container up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock or water if sauce is too thick.