CHICKEN SCARPARIELLO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
- Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
CHICKEN SCARPARIELLO
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
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 SCARPIELLO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
- Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
- Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
- Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
- Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.
CHICKEN SCARPARIELLO
Poussins-young chickens that weigh about 1 pound each-are great for this dish. Figure on one per person, and cut them into pieces at the joints; there's no need to cut them into smaller pieces across the bone. As good as poussins are, I made this dish using supermarket-bought fryer chickens, because I want to be sure you try this delicious recipe. The secret to golden-brown chicken pieces is to leave them be as they cook. They will brown better if you're not constantly turning them or checking on their progress.
Yield makes 6 servings
Number Of Ingredients 11
Steps:
- Cut each chicken into twelve pieces as described in preceding recipe. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475° F. Heat 2 tablespoons of the olive oil in a large skillet. Add to the skillet as many pieces of chicken-skin side down, and starting with the leg, thigh, and wing pieces-as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as they brown, and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.
- Remove all chicken and sausage from the pan, add the garlic, and cook until golden, being careful not to burn it. Scatter the cherry peppers in the skillet, season with salt and pepper, and stir for a minute. Pour in the vinegar and bring to a boil, scraping into the liquid the browned bits that stick to the skillet, and cook until the vinegar is reduced by half. Add the white wine, bring to a boil, and boil until reduced by half, about 3 minutes.
- Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.
CHICKEN SCARPARIELLO
From italianfoodforever.com (adapted by me), the true name of this dish is "Pollo alla Scarpariello." This translates to "shoemaker's" style chicken, which consists of golden brown pieces of roasted chicken topped with a lemon sauce. This is one of my absolute favorite dishes, especially when paired with roasted garlic-rosemary potatoes. I wouldn't recommend this for a dinner party, unless you do ALL of the prep work ahead of time.
Provided by KissKiss
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Mix together the flour and oregano. Season the chicken with salt and pepper and dredge in flour mixture.
- In a large, heavy, oven-proof skillet, heat the olive oil over medium-high heat and brown the chicken on both sides. Then remove the chicken to a plate.
- Pour off oven pan juices to leave 2 tbsp of juice (with brown bits) in the pan. Add the onion and cook until soft, then add the garlic.
- As soon as garlic starts to sizzle, add the wine and scrape the pan to release brown bits. Over medium heat, reduce the wine by half.
- Add the chicken stock and bring to a bowl over high heat. Once boiling, add the chicken pieces and the rosemary to the skillet. Spoon some pan juices over the chicken, and put the skillet in the oven to bake for 20 minutes.
- Just before cook time is over, mix the softened butter with the tablespoon of flour (to make a thickener).
- Remove skillet from oven, and move the chicken pieces from the skillet to a warmed platter. Bring the remaining sauce to a boil.
- Add the lemon juice and season with salt and pepper. Then add the flour-butter mixture plus the remaining two tablespoons butter. Remove rosemary and whisk the mixture until the flour-mixture is dissolved (no lumps).
- Once the sauce thickens, stir in the parsley, and pour the sauce over the chicken on the platter. Serve immediately.
Nutrition Facts :
RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)
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
Categories dinner, poultry, main course
Time 1h15m
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, Calories 890, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 20 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
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