COOKING CHICKEN SAUSAGE IN OVEN RECIPES

Name: Rao’s Chicken Scarpariello (Shoemaker’s Chicken)
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: 3 pounds bone-in, skin-on chicken thighs and breasts, breasts cut crosswise in half; Kosher salt and freshly ground black pepperu00A0to taste; 2 tablespoons olive oil; 4u00A0linksu00A0Italian sausageu00A0(2 hot and 2 sweet), about 1 pound; 2u00A0largeu00A0bell peppersu00A0(red, yellow or green), seeded and cut into thin strips; 2u00A0jalapeño peppers, halved lengthwise, seeded and cut into thin slices; 1u00A0largeu00A0sweet onion, cut in half lengthwise and sliced; 1u00A0teaspoon mincedu00A0garlic; 4 to 8u00A0hot vinegaredu00A0cherry peppers (or peppadew or pepperoncini), left whole; 2 to 3u00A0smallu00A0red potatoes, peeled, sliced and boiled until tender, but not mushy (optional); 1/2u00A0cupu00A0chicken broth; 1/2u00A0cupu00A0dry white wine; 1/4 to 1/2 cupu00A0red wine vinegar, to taste; 1u00A0tablespoon driedu00A0oregano leaves

RAO’S CHICKEN SCARPARIELLO (SHOEMAKER’S ... - NYT COOKING

Rao’s Chicken Scarpariello (Shoemaker’s ... - NYT Cooking image

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

Ingredients

3 pounds bone-in, skin-on chicken thighs and breasts, breasts cut crosswise in half
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 links Italian sausage (2 hot and 2 sweet), about 1 pound
2 large bell peppers (red, yellow or green), seeded and cut into thin strips
2 jalapeño peppers, halved lengthwise, seeded and cut into thin slices
1 large sweet onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
4 to 8 hot vinegared cherry peppers (or peppadew or pepperoncini), left whole
2 to 3 small red potatoes, peeled, sliced and boiled until tender, but not mushy (optional)
1/2 cup chicken broth
1/2 cup dry white wine
1/4 to 1/2 cup red wine vinegar, to taste
1 tablespoon dried oregano leaves

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

CORNMEAL OVEN-FRIED CHICKEN RECIPE: HOW TO MAKE IT

Cornmeal Oven-Fried Chicken Recipe: How to Make It image

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. —Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

Steps:

In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Nutrition Facts : Calories 244 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 303mg sodium, CarbohydrateContent 11g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 27g protein. Diabetic exchanges 3 lean meat

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