SOFT PARMIGIANO POLENTA
Steps:
- Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.
- When the polenta is thoroughly cooked¿it should look creamy and not feel gritty on your tongue¿remove it from the heat and stir in the Parmigiano and mascarpone.
- Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.
- To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.
CHICKEN SCARPARIELLO
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
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.
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 SCARPARIELLO
Steps:
- Season the chicken all over with the salt. Pour the olive oil into a large cast-iron skillet over medium heat. Add half of the chicken and sausage (or use enough to fit in the skillet without crowding), and brown all over, about 5 minutes. Remove to a plate, and repeat with the second batch of chicken and sausage.
- Return all of the chicken and sausage to the skillet. Add the garlic, and let everything brown and caramelize together for 3 or 4 minutes. Pour the vinegar into the skillet, bring to a boil, and cook until syrupy, about 2 to 3 minutes. Reduce heat to low, and sprinkle with the dried oregano. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender, about 20 to 25 minutes.
CHICKEN SCARPARIELLO
Make and share this Chicken Scarpariello recipe from Food.com.
Provided by Louise See
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper and let sit a few minutes Heat butter and olive oil in a large frying pan on med/low heat. Add garlic and saute just until garlic softens, do not brown.
- Add chicken and saute until lightly browned.
- Add mushrooms and saute about 3 minutes Add all other ingredients except wine and saute about 3 or 4 minutes.
- Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly
Nutrition Facts : Calories 969.5, Fat 77, SaturatedFat 29.2, Cholesterol 217.3, Sodium 1957.7, Carbohydrate 10.6, Fiber 1.6, Sugar 2, Protein 53.2
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