Chicken Scarpariello Recipes

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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

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 SCARPARIELLO



Chicken Scarpariello image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar
Orzo with Parsley and Lemon Zest, recipe follows
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

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



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

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.

RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)



Rao's Chicken Scarpariello (Shoemaker's Chicken) image

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

3 pounds bone-in, skin-on chicken thighs and breasts, breasts cut crosswise in half
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 links Italian sausage (2 hot and 2 sweet), about 1 pound
2 large bell peppers (red, yellow or green), seeded and cut into thin strips
2 jalapeño peppers, halved lengthwise, seeded and cut into thin slices
1 large sweet onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
4 to 8 hot vinegared cherry peppers (or peppadew or pepperoncini), left whole
2 to 3 small red potatoes, peeled, sliced and boiled until tender, but not mushy (optional)
1/2 cup chicken broth
1/2 cup dry white wine
1/4 to 1/2 cup red wine vinegar, to taste
1 tablespoon dried oregano leaves

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

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 pound fennel sausage, cut into bite- size pieces
2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact
Kosher salt
1 Spanish onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
3/4 cup white wine
1 cup quartered hot cherry peppers
1/2 cup hot cherry pepper juice, from the jar
1 cup chicken stock, plus a little more if needed
3 sprigs fresh oregano, picked and chopped

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



Chicken Scarpariello image

Categories     Chicken

Number Of Ingredients 14

1 1/2 pounds 1½ pounds fingerling potatoes, halved lengthwise
6 tablespoons 6 tablespoons extra-virgin olive oil, divided
1 Kosher salt, freshly ground pepper
3 links 3 links sweet Italian sausage
6 6 skin-on, bone-in chicken thighs
2 2 large onions, chopped
1/2 ½ large red bell pepper, chopped
6 6 garlic cloves, finely grated
1 cup 1 cup dry white wine
1 cup 1 cup low-sodium chicken broth
1/2 cup ½ cup chopped hot, sweet pickled Peppadew peppers in brine
1/4 cup ¼ cup white wine vinegar
3 sprigs 3 sprigs rosemary
1 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.

CHICKEN SCARPARIELLO (ROAST CHICKEN IN LEMON&WINE)



Chicken Scarpariello (Roast Chicken in Lemon&wine) image

Posted for ZWT 2006 (Italian region), this is a light (as in not going to feel heavy on your stomach but full flavored roast chicken dish in a heavenly white wine/lemon/rosemary sauce. Don't let the long direction list throw you; it's not difficult at all. I make NO claims in this recipe that it is light in fat or low cal; make it knowing that please.

Provided by JanetB-KY

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 (2 1/2-3 lb) roasting chickens, Cut Into Pieces
1 cup all-purpose flour
salt & pepper
1 teaspoon oregano
4 tablespoons olive oil
3 garlic cloves, Peeled & Sliced
1/2 cup chopped onion
1 sprig fresh rosemary (about 2 tbsps.) or 2 teaspoons dried rosemary
1 cup chicken broth
1/2 cup white wine
1 lemon, juice of
3 tablespoons unsalted butter, softened
1 tablespoon flour
1/4 cup fresh parsley, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together the flour and oregano, and season with salt and pepper.
  • Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
  • In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat.
  • Once all of the pieces are well browned, remove them to a plate.
  • Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic.
  • As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
  • Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
  • Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.
  • Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste.
  • Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
  • Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

CHICKEN SCARPARIELLO



Chicken Scarpariello image

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

1 1/2 lbs boneless chicken breasts, cut into 2
1/4 cup fresh garlic, minced
1/2 cup butter, no substitute
1/4 cup olive oil
1 cup mushroom, sliced
4 links Italian sausage, sweet or hot -- sauteed and cut into 1 (good quality)
1/2 cup pepperoncini pepper
1/2 cup roasted red pepper, cut into strips
1/2 cup Italian olives, pitted (green or black or combo, good quality)
1 1/2 tablespoons capers, drained and rinsed
salt and pepper
to taste fresh basil, cut into thin strips or dried to taste
1/2 teaspoon red pepper flakes (or to taste)
1/2 cup white wine

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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From emerils.com


CHICKEN SCARPARIELLO - FEAST AND MERRIMENT
Add salt, black pepper, the rosemary , the broth, the wine, and lemon juice. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes. Remove chicken and sausage from skillet; arrange on a warm serving platter. Skim excess fat from mixture. In a small glass cup, mix flour (or cornstarch) with 1/4 cup water ...
From feastandmerriment.com


CHICKEN RECIPE MARIO SCARPARIELLO BATALI
2022-07-20 The Secret to Chicken Scarpiello Chef Anne Burrell shares an Italian recipe with Old World appeal: Chicken Scarpiello features bone-in chicken, braised with fennel sausage, white wine, and hot Rachael Ray, also known as The Rachael Ray Show, is an American talk show starring Rachael Ray that debuted in syndication in the United States and Canada on …
From stm.leonardo.ve.it


CHICKEN SCARPARIELLO (PLUS VIDEO) - IMMACULATE BITES
2022-01-03 Preheat – Preheat oven to 375℉/196℃. Prepare the Chicken – Pat the chicken thighs dry with a paper towel and place in a bowl. Rub the salt and pepper on both sides. Then rub them with Italian seasoning and set them aside. Doing this an hour or two before cooking will make for juicier chicken thighs.
From africanbites.com


CARMINE'S ITALIAN RESTAURANT COPYCAT CHICKEN SCARPARIELLO RECIPE
2022-01-27 1 cup chicken stock. Pat the pieces of chicken dry with paper towels and chop half of the herbs. In a medium bowl, add chicken, herbs, juice of 2 lemons, 1 cup olive oil, salt & pepper. Cover with plastic wrap and marinate for 24 hours. When you are ready to cook, remove chicken from marinade and shake off the herbs.
From mommalew.com


CHICKEN SCARPARIELLO - FEED YOUR SOUL TOO
2022-04-03 Preheat oven to 350°F. Season the chicken with the salt and pepper. Next, heat oil in a Dutch oven over medium-high heat until shimmering. Add in the chicken skin side down. Cook without moving the chicken the skin is browned and crisp, about 8 minutes total.
From feedyoursoul2.com


5 BEST SIDE DISHES FOR CHICKEN SCARPARIELLO - COOKINDOCS.COM
2022-06-16 Mashed potatoes. Check Current Price. The most common side dish for Chicken Scarpariello is mashed potatoes. The reason is that the flavors of this Italian-American classic pair well together. Mashed potatoes balance out the acidity from the tomatoes while also adding carbs to your meal, so you will have a hearty and filling meal.
From cookindocs.com


CHICKEN SCARPARIELLO | AMERICA'S TEST KITCHEN RECIPE
This Italian American dish pairs chicken with sausage and a tangy sauce based on bell peppers, onion, and pickled cherry peppers. We wanted our version to be bright and flavorful, not too briny and certainly not too spicy. We started by tem... 4 teaspoons salt. …
From americastestkitchen.com


10 BEST CHICKEN SCARPARIELLO WITH SAUSAGE RECIPES | YUMMLY
2022-06-27 Chicken Scarpariello Orsara Recipes. garlic, chicken thighs, salt, sea salt, olive oil, sweet Italian sausages and 8 more. Chicken Scarpariello Cook Smart. sliced mushrooms, freshly ground black pepper, large red bell pepper and …
From yummly.com


CHICKEN SCARPARIELLO RECIPE MARIO BATALI: AMAZING 7 WAYS TO …
2021-11-14 1. Preheat the oven to 350 degrees. Coat a large roasting pan with 2 tbsp. Olive oil and set aside. 2. Heat the remaining tablespoon of olive oil in a 12-inch saute pan over medium heat until hot but not smoking.
From adrisrecipe.com


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