Chicken And Sausage Scarpariello With Pasta Recipes

CHICKEN SCARPARIELLO

Chicken Scarpariello 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 Recipes European Italian

Time 35m

Yield 2

Number Of Ingredients 12

Ingredients

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, Carbohydrate 14.3 g, Cholesterol 175.8 mg, Fat 21.4 g, Fiber 0.7 g, Protein 67.7 g, SaturatedFat 5.4 g, Sodium 1085.8 mg, Sugar 1 g

CHICKEN AND SAUSAGE SCARPARIELLO ARRABBIATA

Chicken and Sausage Scarpariello Arrabbiata image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 Tbsp. olive oil
1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb. hot or sweet Italian sausage links, cut into 1-inch pieces
1 lb. all-purpose potatoes, peeled and cut into 1/4-inch-thick slices (about 2 potatoes)
1 large onion, thinly sliced
1 small fennel bulb, trimmed and thinly sliced (optional)
1/4 cup red wine vinegar
1 jar (7 oz.) roasted red peppers, drained and thinly sliced
1 jar Bertolli® Arrabbiata Sauce

Steps:

Heat olive oil in deep 12-inch nonstick skillet or 5-quart saucepot and brown chicken and sausage over medium-high heat. Remove chicken and sausage and set aside.
Cook potatoes, onion and fennel in same skillet over medium-high heat, stirring occasionally, 10 minutes or until vegetables are tender and starting to brown. Stir in vinegar and roasted red peppers and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return chicken and sausage to skillet. Simmer covered, stirring occasionally, 40 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh parsley.

CHICKEN SCARPARIELLO

Chicken Scarpariello image

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.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

6 bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
3 sweet Italian sausage links (12 ounces total)
2 shallots, halved and thinly sliced (3/4 cup)
3 cloves garlic, halved and smashed
4 rosemary sprigs
1/3 cup hot pickled cherry or Peppadew peppers, halved, plus 2 tablespoons brine
2 cups low-sodium chicken broth
1 tablespoon fresh lemon juice
Crusty bread, for serving (optional)

Steps:

Preheat oven to 375°F. Season chicken with salt and pepper; lightly dust with flour, shaking off excess. Heat oil in a braiser pan or a large straight-sided ovenproof skillet over medium-high. When it shimmers, add chicken, skin-side down, in a single layer.
Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Add sausages to pan and cook, turning a few times, until browned all over but not cooked through, about 5 minutes; transfer to plate with chicken.
Reduce heat to medium; add shallots and garlic to pan and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add rosemary and pepper brine; cook until liquid has mostly evaporated, a few seconds. Add broth and lemon juice; boil until reduced by half, 8 to 10 minutes.
Return chicken and any accumulated juices to pan, skin-side up, along with peppers. Transfer pan to oven; roast 15 minutes. Meanwhile, slice sausages on the bias into thirds; nestle into skillet.
Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165°F and sausages are just cooked through, about 5 minutes more. Serve warm with bread.

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