For over a century, Mama Leone’s ruled as one of New York City’s most beloved Italian restaurants. With its red-sauce classics and famously gruff waiters, Mama Leone’s became a quintessential part of the NYC dining scene. But what led to its massive success, and eventual closure?
Founded in 1906, Mama Leone’s grew from a tiny pasta shop into a Manhattan hotspot famous for its cavernous dining rooms, family-style portions, and ability to satisfy even the pickiest Frank Sinatra. However, rising rents and changing tastes led the iconic eatery to close its doors in 1994.
The closure of Mama Leone’s was felt deeply in New York City’s restaurant scene. For decades, the restaurant had been a symbol of Italian-American cuisine and a gathering place for locals and tourists alike. Its closure marked the end of an era and left a void in the city’s culinary landscape. Source: Travel Guide
I had the pleasure of dining at this restaurant in 1964. I was 18 years old. I came across this card recipe from the restaurant that looks as old as I am!!
INCREDIENTS:
- One 2 1/2 to 3 pound chicken. (I used a 3 1/2 pound bird. You can also use chicken pieces that equal that weight.)
- Salt to taste. (I also used pepper as well.)
- 1 1/2 Cups olive oil. (I believe this was used to brown the chicken, but I felt it was much too much oil so I used enough to coat the pan and brown the chicken pieces.)
- 1 Medium size onion finely chopped.
- 2 Cloves of garlic finely chopped. (I used 3 large cloves.)
- 1/2 Cup dry white wine.
- 2 Tbsp wine vinegar. (I used red wine vinegar)
- 1 12 Ounce can of peeled Roma tomatoes cut into small pieces. (Use only the the tomatoes and not all the extra sauce.
- 1/2 Tsp dry oregano
- 2 Bay leaves
- 8 to 10 Mushrooms (I used white button mushrooms)
INSTRUCTIONS:
- Cut the chicken into 10 pieces (2 legs, 2 thighs, 2 wings, 2 breast pieces, each cut in half. Leave skin on all pieces.)
- Salt and pepper both sides.
- Add enough olive oil to coat the bottom of a heavy pan. Let heat to almost smoking.
- Add chicken a few pieces at a time without crowding the pan. Set the browned chicken aside.
- In the same pan, add the onions and mushrooms and cook until lightly browned.
- Add garlic and continue sauteing for 30 seconds or until fragrant.
- Add the chopped canned tomatoes to the vegetables.
- Cook the sauce and tomatoes for about 3 minutes.
- Add the chicken pieces in one layer making sure the sauce is well distributed around all the chicken pieces.
- Add the oregano, bay leaves, wine and vinegar and stir to incorporate.
- Cover the skillet and simmer for approximately 30 minutes or until the internal temperature of the thigh is 165 degrees.
- When the chicken is done, remove the pieces from the pan and continue cooking the sauce until it thickens.
- Arrange the chicken in a platter and pour the sauce over it.
- I served angel hair pasta with the dish.