CHICKEN COOKING RECIPES
RAO’S CHICKEN SCARPARIELLO (SHOEMAKER’S ... - NYT COOKING
Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all the flavors and textures: Tangy and rich, spicy and sweet, tender and crunchy. Our version is adapted from one found on the menu at Rao's, the reservations-impossible Southern Italian restaurant and celebrity hangout in Harlem. It starts with pan-frying chicken pieces and Italian sausage in a little olive oil until golden brown. Bell peppers, jalapeños, onion and garlic go into the pan and are sautéed until soft. All of that – plus hot peppers, potatoes, vinegar and wine – goes into a roasting pan and into a hot oven until the sauce thickens and the chicken is cooked through. (The potatoes are totally optional, by the way, but they are a nice, pillowy counterpoint to the prickly heat of the peppers.) Serve with a hunk of good bread to mop up the sauce.
Provided by Jason Epstein
Total Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Season chicken pieces with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. In batches, brown the chicken, skin side down to start, about 5 minutes on each side. Remove the chicken to a plate. Add the sausage and sauté until brown, about 3 to 4 minutes. (They will not be cooked all the way through at this point.) Remove with a slotted spoon, cut into 1-inch slices and set aside.
- Remove all but 2 tablespoons oil from the pot and sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes.
- Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.
Nutrition Facts : @context http//schema.org, Calories 890, UnsaturatedFatContent 42 grams, CarbohydrateContent 16 grams, FatContent 67 grams, FiberContent 4 grams, ProteinContent 51 grams, SaturatedFatContent 20 grams, SodiumContent 1297 milligrams, SugarContent 8 grams, TransFatContent 0 grams
JACQUES PEPIN’S BASIC ROAST CHICKEN RECIPE - NYT COOKING
Changing a meal’s status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it “poulet roti” will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
Provided by Jacques Pepin
Total Time 55 minutes
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
Nutrition Facts : @context http//schema.org, Calories 583, UnsaturatedFatContent 26 grams, CarbohydrateContent 1 gram, FatContent 41 grams, FiberContent 0 grams, ProteinContent 50 grams, SaturatedFatContent 12 grams, SodiumContent 926 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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RAO’S CHICKEN SCARPARIELLO (SHOEMAKER’S ... - NYT COOKING
Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all the flavors and textures: Tangy and rich, spicy and sweet, tender and crunchy. Our version is adapted from one found on the menu at Rao's, the reservations-impossible Southern Italian restaurant and celebrity hangout in Harlem. It starts with pan-frying chicken pieces and Italian sausage in a little olive oil until golden brown. Bell peppers, jalapeños, onion and garlic go into the pan and are sautéed until soft. All of that – plus hot peppers, potatoes, vinegar and wine – goes into a roasting pan and into a hot oven until the sauce thickens and the chicken is cooked through. (The potatoes are totally optional, by the way, but they are a nice, pillowy counterpoint to the prickly heat of the peppers.) Serve with a hunk of good bread to mop up the sauce.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine italian
Calories 890 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine italian
Calories 890 per serving
- Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.
See details
JACQUES PEPIN’S BASIC ROAST CHICKEN RECIPE - NYT COOKING
Changing a meal’s status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it “poulet roti” will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 583 per serving
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 583 per serving
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
See details
BATCH COOKING RECIPES | BBC GOOD FOOD
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From bbcgoodfood.com
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RAO’S CHICKEN SCARPARIELLO (SHOEMAKER’S ... - NYT COOKING
Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all the flavors and textures: Tangy and rich, spicy and sweet, tender and crunchy. Our version is adapted from one found on the menu at Rao's, the reservations-impossible Southern Italian restaurant and celebrity hangout in Harlem. It starts with pan-frying chicken pieces and Italian sausage in a little olive oil until golden brown. Bell peppers, jalapeños, onion and garlic go into the pan and are sautéed until soft. All of that – plus hot peppers, potatoes, vinegar and wine – goes into a roasting pan and into a hot oven until the sauce thickens and the chicken is cooked through. (The potatoes are totally optional, by the way, but they are a nice, pillowy counterpoint to the prickly heat of the peppers.) Serve with a hunk of good bread to mop up the sauce.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine italian
Calories 890 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine italian
Calories 890 per serving
- Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.
See details
JACQUES PEPIN’S BASIC ROAST CHICKEN RECIPE - NYT COOKING
Changing a meal’s status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it “poulet roti” will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 583 per serving
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 583 per serving
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
See details
BATCH COOKING RECIPES | BBC GOOD FOOD
Need to get ahead with food prep for the week? Try batch-cooking one of our easy dinners or bakes, then freezing the leftovers for a speedy midweek meal.
From bbcgoodfood.com
From bbcgoodfood.com
See details
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CHICKEN RECIPES - SERIOUS EATS
There's untold versatility in a simple piece of chicken. Enjoy its tender meat in hot soups, cold salads, and easy oven-baked chicken recipes.
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CHICKEN RECIPES - SERIOUS EATS
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