SCARPIELLO RECIPES

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CHICKEN SCARPARIELLO RECIPE | ALLRECIPES



Chicken Scarpariello Recipe | Allrecipes image

A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.

Provided by Jill M.

Categories     World Cuisine    European    Italian

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 12

1?¼ pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
1 cup water
½ cup white wine
1 cube chicken bouillon
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
1 pinch ground black pepper

Steps:

  • Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
  • In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
  • To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Nutrition Facts : Calories 580.1 calories, CarbohydrateContent 14.3 g, CholesterolContent 175.8 mg, FatContent 21.4 g, FiberContent 0.7 g, ProteinContent 67.7 g, SaturatedFatContent 5.4 g, SodiumContent 1085.8 mg, SugarContent 1 g

CHICKEN SCARPARIELLO WITH SAUSAGE AND PEPPERS RECIPE | BON ...



Chicken Scarpariello with Sausage and Peppers Recipe | Bon ... image

Chicken Scarpariello is a classic Italian-American recipe with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce.

Provided by Rick Martinez

Yield 4 servings

Number Of Ingredients 14

1½ pounds fingerling potatoes, halved lengthwise
6 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
3 links sweet Italian sausage
6 skin-on, bone-in chicken thighs
2 large onions, chopped
½ large red bell pepper, chopped
6 garlic cloves, finely grated
1 cup dry white wine
1 cup low-sodium chicken broth
½ cup chopped hot, sweet pickled Peppadew peppers in brine
¼ cup white wine vinegar
3 sprigs rosemary
Chopped parsley (for serving)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack until tender and cut sides are browned, 20–30 minutes; set aside.
  • Meanwhile, heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.
  • Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.
  • Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add broth, peppers, vinegar, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°, 5–10 minutes.
  • Top with parsley and serve with roasted potatoes alongside.

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CHICKEN SCARPARIELLO RECIPE - GRACE PARISI | FOOD & WINE
To make her Sunday-supper scarpariello—chicken sautéed in a tangy lemon glaze with bell pepper—Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. Grace Parisi opts for faster-cooking boneless thighs and skips the bell pepper in favor of jarred Peppadews, sweet-spicy pickled peppers from South Africa, sold in many US supermarkets. Plus:  F&W's Chicken Cooking Guide 
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Total Time 40 minutes
  • Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.
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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.
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Total Time 1 hours 15 minutes
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  • 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.
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Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice crust and also thickens the sauce at the end. Braised in a broth that is infused with rosemary, shallots, and pickled peppers (plus a splash of pickling brine for zip), the meats get super-tender—and the aroma is sublime.
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CHICKEN SCARPARIELLO RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
  • 1) Preheat your oven to 375 degrees. Generously salt and pepper both sides of your chicken. Over medium heat, preheat a couple Tbsp of olive oil in a shallow Dutch oven. Once simmering, add the chicken skin side down and sear until the skin becomes really deeply golden brown and crispy, about 10 minutes. Once the skin is ready, flip and cook for about 3 minutes, remove to a plate and set aside. 2) If the chicken renders too much fat, discard some leaving behind just a couple tablespoons, then add the sausages and let them sear on all sides, once there, remove to a plate. 3) Add the peppers, shallots and garlic along with a small pinch of salt, rosemary and fennel seeds and saut? for a few minutes or until they develop color all around. 4) Add the flour, stir it well to combine, then add the wine, cook for a minute then add the chicken stock, followed by the cherry peppers (I would do only 1 Tbsp if you don't like things too hot) along with a some of the brine (just a Tbsp) and the vinegar, let it all come to a boil, then nestle in the sausages and chicken just make sure the crispy chicken skin doesn't touch the sauce. 5) Pop the whole thing into the oven and allow to cook for about 25 minutes, then sprinkle with a generous amount of parsley and dig in!
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Italian Recipes. Chicken Scarpiello 4 boneless chicken breasts 1 package mild Italian sausage 2 sliced portobello mushrooms 1 red bell pepper, sliced thin 1 small vidalia onion, sliced 3 tablespoons olive oil 6 ounces white table wine 3 medium size garlic petals, peeled and thinly sliced 1 ounce lemon juice 3 ounces chicken stock dash of salt ...
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