Gene and Georgetti chef shares Chicken Alla Joe recipe, Chicago Restaurant Week menu

CHICAGO (WLS) -- ABC7 Chicago meteorologist Tracy Butler cooked up a storm with a Chicago mainstay Thursday, showing off its Chicago Restaurant Week menu.

Gene and Georgetti has been around for 85 years.

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Some argue the food just keeps getting better.

The River North steakhouse is also taking part in Chicago's famed restaurant week, which offers a prix fixe menu for both lunch and dinner.

Silvia Bigolin, the executive chef at Gene and Georgetti, joined ABC7 Thursday to make Chicken Alla Joe.

Chicken Alla Joe

Chicken Alla Joe was created by Adorno "Joe" Pacini, a 37-year veteran waiter of Gene and Georgetti. He created the dish upon the request of one of his customers.

Makes 2 servings

Ingredients:
1 roasting chicken, about 3 1/4 pounds
1 tsp salt
1/2 tsp black pepper
2 tsps oregano
1 tsp dried red pepper flakes
2 tabsp olive oil
1/2 green, 1/2 red, 1/2 yellow bell pepper, stemmed, seeded and cut into broad strips or chunks
18 to 24 pepperoncini (an 11 1/2 oz. jar), drained, rinsed and left whole
1 lemon cut in half

Directions:
1. Pre-heat oven to 450 F.
2. Rinse chicken and pat dry. Cut chicken into serving pieces.
3. In a small mixing bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece.
4. In a roasting pan or shallow casserole, heat olive oil. Add chicken pieces skin side down. Sprinkle the remaining seasoning over the pieces in the pan.
5. Place pan in oven, and cook until pieces begin to brown, approximately 15 minutes. Remove pan from oven, turning the pieces and adding bell pepper strips/chunks and pepperoncini. Return to oven and cook until both chicken and peppers are tender, approximately 20 minutes.
6. Remove pan from oven. Take lemon halves and squeeze juice over chicken pieces. Remove pieces from pan and serve.