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
PICKLED DAIKON - GREEDY GOURMET
This pickled daikon recipe is sweet & spicy at the same time. You'll need Japanese white daikon radish as well as fresh chillies. Serve as a side dish.
Provided by Michelle Minnaar
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 40
Number Of Ingredients 8
Steps:
- Peel the radish and then slice it thinly as desired.
- Sprinkle with salt and leave for 2 hours in order to draw out moisture.
- Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
- Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
- Squeeze the excess moisture out of the radish.
- Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.
- Pour in the pickling liquid, ensuring all surfaces of the radish are covered.
- Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
- Serve with a bowl of rice or miso soup.
Nutrition Facts : ServingSize 30ml (2 tbsp), Calories 27, SugarContent 5.3 g, SodiumContent 1057.1 mg, FatContent 0.1 g, SaturatedFatContent 0 g, TransFatContent 0 g, CarbohydrateContent 6.4 g, FiberContent 0.5 g, ProteinContent 0.5 g, CholesterolContent 0 mg
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