Rocco DiSpirito Stirs Ups Trouble In 'The Ugly Truth'

Celebrity chef Rocco DiSpirito stopped by to talk about his role in the film The Ugly Truth.

It's a battle of the sexes in new comedy The Ugly Truth. The film centers on "Abby Richter (Katherine Heigl), a romantically challenged morning show producer whose search for Mr. Perfect has left her hopelessly single. She's in for a rude awakening when her bosses team her with Mike Chadway (Gerard Butler), a hardcore TV personality who promises to spill the ugly truth on what makes men and women tick," according to IMDB.

DiSpirito was born and raised in Jamaica, Queens. He started cooking at age of 11 in his mother's kitchen. By the age of 16, DiSpirito entered the prestigious Culinary Institute of America, where he graduated with honors. He also studied abroad at Jardin de Cygne in Paris, France.

In 1997, DiSpirito opened the three-star Union Pacific in New York City's Gramercy Park as Chef and Owner. In 1999, DiSpirito was named Food & Wine's Best New Chef, and in 2000, Gourmet magazine called him "America's Most Exciting Young Chef."

DiSpirito opened Rocco's 22nd Street in 2003 and it was featured on two seasons of NBC's reality show The Restaurant. More than nine million viewers a week tuned in to the reality show to see the ups and downs of DiSpirito's family-inspired eatery.

The Ugly Truth is now in theaters. For more on the movie, visit www.thetruthisntpretty.com. For more on DiSpirito, visit www.roccodispirito.com.

Written by Pierre Bonny

Rocco's "The Ugly Truth" Chicken Cacciatore

Ingredients
4 bone in, skin-on chicken thighs or 4 large duck breasts (trimmed of most fat)
2 bone in, skin-on chicken breasts cut in half 
3 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup whole wheat flour, for dredging
5 tablespoons olive oil
1 large red bell pepper, large dice
1 large green bell pepper, large dice
1 onion, large dice
3 garlic cloves, finely chopped
3 cups white button mushrooms, sliced
3/4 cup dry red wine
1 ( 28-ounce) jar your favorite marinara sauce
3/4 cup reduced-sodium chicken broth
4 small sprigs fresh rosemary
¼ cup coarsely chopped parsley
¼ cup coarsely chopped fresh basil leaves
1 tablespoon crushed red pepper flakes

Method
1. Season the chicken pieces generously with salt and pepper.

2. Dredge the chicken pieces in the whole-wheat flour to coat lightly and shake off excess.

3. Heat a 12" cast iron pan over high-heat. When the pan is very hot add the olive oil to the pan and when the oil is very hot add the chicken pieces to the pan and saute until light brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.

4. Add the green and red bell pepper, onion and garlic and mushrooms to the same pan and saute over medium heat until the mushrooms and the onions are tender, about 5 minutes.

5. Season this mixture with salt and pepper.

6. Add the red wine and simmer until reduced by half, about 3 minutes.

7. Add the marinara sauce, chicken broth, and rosemary.

8. Return the chicken pieces to the pan and turn them to coat in the sauce.

9. Bring the sauce to a simmer.

10. Continue simmering, covered over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

11. Add the parsley and basil to the sauce and serve with crushed red pepper flakes on the side.