Chicken Scarpariello Recipes

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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.

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

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 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 SCARPIELLO



Chicken Scarpiello 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.

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2018-03-02  · Some recipes, like the chicken Scarpariello Rachael Ray version, use cut up chunks of boneless chicken breasts, which cook up almost as fast as the scallopini, but you’ll find there’s so much more flavor in the thighs. Although the Chicken Scarpariello …
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2021-08-21  · Chicken Scarpariello is a classic Italian-American recipe that features braised chicken with pickled peppers and rosemary. Some recipes use Italian sausage; the added flavor really makes the dish special. White wine, garlic, onions, and chicken stock are also classic ingredients that give this dish its signature savoriness.
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Top Asked Questions

How to make Chicken Scarpariello in the oven?
Pat the chicken thighs dry with paper towels. Season the chicken with salt and pepper and lightly dust with flour, shaking off the excess. Heat the olive oil in a large ovenproof skillet over medium-high. Add the chicken thighs, skin-side down, in a single layer. Cook, flipping once, until browned on both sides, 6 to 8 minutes total.
What kind of peppers are in Chicken Scarpariello?
Over time, Chicken Scarpariello recipes have evolved to include a wonderful mix of pieces of chicken, Italian sausage, potatoes, onions and two kinds of peppers – bell peppers and zesty piquante peppers. PIN THIS RECIPE NOW! How do you make Chicken Scarpariello?
What do you serve with Chicken Scarpariello sauce?
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.
How to make Chicken Scarpariello with angel hair pasta?
It is especially nice served over angel hair pasta or white rice. 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.

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